Entrees
White Pizza with Olives, Grape Tomatoes & Bacon
Makes one 10 to 12-inch pizza
White Pizza with Olives, Grape Tomatoes & Bacon
Makes one 10 to 12-inch pizza
If you are averse to ricotta, replace it with 1⁄3 cup of pizza sauce; either way the toppings will be sure to please.
Nutritional information per serving (based on 6 servings):Calories 193 (35% from fat)
carb. 24g · pro. 9g
fat 7g
sat. fat 2g
chol. 13mg
sod. 575mg
calc. 20mg
fiber 1g
carb. 24g · pro. 9g
fat 7g
sat. fat 2g
chol. 13mg
sod. 575mg
calc. 20mg
fiber 1g
Ingredients
- ½recipe, Basic or Gluten Free Pizza Dough (preceded recipes)
- 1½teaspoons olive oil
- ¼cup ricotta, strained if especially wet
- 1garlic clove, finely chopped
- ¼teaspoon kosher salt
- Pinch freshly ground black pepper
- ½cup pitted kalamata olives
- ½cup grape tomatoes, halved
- ¼cup grated or shredded Pecorino Romano
- 4slices bacon, cooked and crumbled
- Pinch crushed red pepper, optional
- 6 Medium to large fresh basil leaves, torn
Preparation
- 1. Stretch or roll the dough to a 10 or 12-inch round and fit onto an oiled pizza screen or into the provided baking pan (oiled). Brush the top of the dough with the olive oil and then dollop the ricotta across the surface, leaving about 1 inch around the edges for a crust. Evenly distribute the remaining ingredients, in the order listed, except for the basil.
- 2. Adjust the rack to position 3. Set to Pizza, 12-inch fresh at 450°F for 14 minutes. Once is preheated, slide pizza into the oven. Check a few minutes before cooking time is finished so that the pizza is not too dark.
- 3. Top with the torn basil leaves and slice and serve.
