October 7, 2010
I love experimenting with different pizza toppings. Given the chance, I would eat a spinach artichoke pizza over the trusty ol' pepperoni any day. My pizza making skills are still developing however, and I've yet to make the perfect pizza crust. My tastes lean toward a thinner crust with a little bit of chew, just the right amount of soft and crispy combined. I've been wanting to try Peter Reinhart's Napoletana pizza crust for a while now, and since I had some plums, onions and bacon just lounging away on my refrigerator shelf, I decided to try the crust with my plum pizza.
I previously posted this recipe, but used a crisped up tortilla crust for convenience. While the tortilla crust worked fine, it lacked the chew that a real pizza crust can add. The crust I used is an adapted version of Peter Reinart's by 101cookbooks, and the result was pretty good. My dough was a little too sticky, even though I weighed the flour exactly, so I think I will follow the original version of the dough, which calls for a half cup more of flour. I caramelized some red onions, cooked up some crispy bacon, and a drizzle of balsamic vinegar sets it all off. This is a favorite of mine. Since there are a lot of tips and instructions for this crust recipe, I'll leave it for the pizza pro's to explain. You can find the adapted version of the Napoletana crust here.
Plum Pizza with Caramelized Onion and Crispy Bacon
1 pizza crust, homemade or store-bought
2 ripe plums, thinly sliced
1/2 onion, thinly sliced and caramelized
4 strips bacon, cooked crisp
dried oregano, to taste
sea salt, to taste
balsamic vinegar, to taste
grated parmesan, to garnish
Preheat oven to 500F for one hour. If using a pizza stone, put it in the oven now to warm up.
For the onions: In a large heavy bottom pan, add some olive oil to cover the bottom and about 1 teaspoon of butter. When butter is simmering, add the sliced onions and stir to coat. Cook on medium high for 5-10 mins, stirring occasionally. Lower heat and continue to cook for about another 5-10 mins, stirring just when the onions start to stick to the pan, but not burn. If you stir too often the onions will not brown. You can add some sugar if needed to help the onions caramelize. When the onions are a deep caramel color, remove from heat and set aside.
For the pizza: Place the prepared circle of pizza dough on the pizza stone or cookie sheet. You can use a pizza peel or the back of a cookie sheet, sprinkled with cornmeal, to transfer the pizza. Since I was making individual sized pizzas, I just used my hands to carefully place the pizza dough on my hot pizza stone. Top with mozzarella cheese, onions and crumbled bacon, then arrange the sliced plums on top. Sprinkle some dried oregano and sea salt over the top. Place pizza in oven and bake for about 5-7 minutes, until cheese is melted and golden. Remove from oven and let cool. If desired, garnish with some freshly grated Parmesan and a drizzle of balsamic vinegar. Enjoy!