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Pizza Bianca with Bacon and Mushrooms

| May 22, 2014

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 Pizza Bianca with Bacon and Mushrooms



Serves 4 to 6

  1 packet (¼-ounce) active-dry yeast  
  1 cup warm milk (105°F – 110°F)  
  ½ tablespoon extra-virgin olive oil, plus more for drizzling  
  cups all-purpose flour, plus more for dusting  
    Kosher salt and freshly ground black pepper  
  2 ounces thick-cut bacon, coarsely chopped  
  4 ounces assorted wild mushrooms, cleaned, trimmed, and sliced  
  ¼ cup leek, white and light green part washed and thinly sliced  
  4 cloves garlic, peeled and minced  
  6 ounces fresh goat cheese, crumbled  
  4 ounces fresh Mozzarella cheese, thinly sliced  
  1 teaspoon fresh sage, leaves chopped  
    Parmesan cheese, finely grated, for garnish  




  1. In the bowl of an electric mixer, fitted with the dough hook attachment, dissolve the yeast in the milk.  Allow the mixture to set until foamy, about 5 minutes.  With the mixer running on low, stir in the olive oil, flour, and ¾ teaspoon salt.  Increase the mixer speed to medium and knead until a smooth, elastic dough forms, 5 to 8 minutes.  Transfer the dough to a lightly greased bowl, cover with plastic wrap, and set aside until doubled in bulk, 30 to 40 minutes.
  2. Meanwhile, cook the bacon in a skillet until lightly golden.  Remove and set aside.  Pour off all but 1 tablespoon of the bacon dripping and return the skillet to the heat.  Cook the mushrooms, leeks, and garlic in the bacon grease until tender, 5 to 8 minutes.  Season with salt and black pepper.  Remove and set aside to cool slightly.
  3. Preheat the oven to 475°F.  Punch down the pizza dough and stretch it into a lightly greased baking sheet.  Drizzle the dough with additional olive oil and season with salt.  Top the dough with the reserved mushroom mixture and bacon, as well as the goat cheese, Mozzarella, and sage leaves.
  4. Bake the pizza in the preheated oven until golden and crispy, 12 to 15 minutes.  Then, remove and cool slightly before cutting into serving pieces and garnishing with freshly grated Parmesan cheese.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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 Copyright © 2014 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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