My friend Travis, better known as superior mix master DJ T-Rock brought me a gift last week in the form of a bacon recipe cookbook. He swears he’s not in love with me. I check with him nearly every day – sometimes five or six times before lunch – but he always pleads platonic affections only. And yet he brings me a bacon recipe cookbook.
Mixed signals? You tell me.
Well, he must at least love bacon to have dropped this bible into my hands. He also knows full well that eventually he’s gonna find himself invited over to sample some of the dishes included in it. And there are some seriously good happenings going on in these pages. Did I expect anything less from a book that has B-A-C-O-N in big capital letters across the cover? Hell, he could have brought me How to Cook Your Cat with Bacon and I’d have still been drooling.
I went with Alfredo Bacon Mushroom Pizza first over such other raptures as Bacon Spinach Strata, Bacon Onion Quiche, Asian Pork Burgers and (don’t let your arteries hear this)… Bacon Cheese Fries! The recipe gave me a chance to perfect my pizza dough making (for the first time ever, I actually managed to roll it out in the shape of a circle and not a sideways capital D), get my hands on a couple of deliciously earthy portobellos and try out a new method of getting the unbaked pie to the heated pizza stone as suggested by Smitten Kitchen.
“…I slide the pizza dough, prepped with toppings, onto a piece of cornmeal-dusted parchment paper that’s been placed on the back of a baking sheet. With a little shove-and-yank, I slide the parchment paper with the pizza right onto the pizza stone in the oven. It bakes right on the parchment paper, which I use to yank the pizza out to the oven when it’s done.
This proved to be a brilliant solution to my newly snapped-in-half pizza paddle… one of those kitchen do-hickeys I thought I couldn’t live without before I learned the art of kitchen improvisation. The shove-and-yank proved a little problematic at first, but after a few minutes of focus, I got the hang of it. Insert your own sexual punch line here.
The finished pie scored me a definite thumbs up from MG. His half was nowhere to be seen within fifteen minutes of extracting it from the oven. Looking over the ingredient list, was there even a chance this was going to disappoint?
Thanks for the gift, T-Rock. Come on over soon. Me and MG have a “Festive Feta Bacon Ball” we want you sample.
Alfredo Bacon Mushroom Pizza modified from Taste of Home Digest Bacon Recipes
- 1 round of pizza dough, thawed
- 1/2 pound back strips
- 1 1/2 cups roasted garlic Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 2 large portobello mushrooms, stems removed
- 1/4 teaspoon pepper
Roll out dough if you haven’t yet. Cook the bacon until just done. Drain on paper towels and cut into 1 inch pieces
Apread Alfredo sauce over crust, sprinkle with both cheeses. Cut mushrooms into 1/2 inch strips; place over cheese so they resemble spokes of a wheel. Sprinkle with bacon and pepper. Bake for 10-15 minutes at 500 F or until heated through and cheese is melted.