Best Pizza With Sauteed Endive Bacon And Fontina Recipes

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BACON, POTATO, ROSEMARY AND FONTINA PIZZA



Bacon, Potato, Rosemary and Fontina Pizza image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 1 (13 by 18-inch) pizza

Number Of Ingredients 16

1 recipe fresh pizza dough, recipe follows
3 to 4 baby Yukon gold fingerling potatoes, finely sliced
1/2 small onion, finely sliced
6 slices applewood smoked bacon, finely chopped
2 tablespoons rosemary leaves
1/4 cup extra-virgin olive oil, plus extra to grease pan
Kosher salt and freshly ground black pepper
1 cup shredded fontina cheese
1 cup baby arugula, optional
1/2 lemon, juiced
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl

Steps:

  • Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.
  • In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil.
  • Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.
  • Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
  • In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
  • If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
  • Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

BACON, POTATO, ROSEMARY AND FONTINA PIZZA, ADAPTED FROM TYLER FLORENCE RECIPE - (4.3/5)



Bacon, Potato, Rosemary and Fontina Pizza, adapted from Tyler Florence Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 21

For the pizza dough:
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110° F)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl
2 tablespoons King Arthur Pizza Dough Flavor Enhancer*(optional)
For the pizza topping:
3 to 4 baby Yukon gold fingerling potatoes, finely sliced
1/2 small onion, finely sliced (I used one small Vidalia onion)
6 slices applewood smoked bacon, finely chopped
1/4 cup extra-virgin olive oil, plus extra to grease pan
Kosher salt and freshly ground black pepper
1 garlic clove, finely minced (optional, but tastes great)
1 cup shredded fontina cheese (I used two cups)
For the grand finale*:
1 cup baby arugula, optional
1/2 lemon, juiced
The arugula and fresh lemon juice is what made all the flavors come together. I highly recommend it!
NOTE: I buy King Arthur Pizza Dough Flavor Enhancer, which makes all of my pizza, from their website. It makes pizza dough taste even better!

Steps:

  • To make the pizza dough (which is really good): In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour*. NOTE: *I turned my oven on to warm, then turn it off. This helps to speed up the proofing of the pizza dough. For the pizza: Preheat the oven to 450°F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon*, and rosemary leaves (and fresh garlic, if using). Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. NOTE:* I pre-cooked the bacon, but didn't over crisp it. I'm glad I did this, as the bacon was cooked perfectly. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use*. NOTE: I actually used 3/4 of the dough, and rolled in on a non-stick pie crust mat. I was able to pre-cut it to fit my jelly roll pan, which I thought was easier. Otherwise, stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina (I increased the amount to 2 cups). Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. OPTIONAL BUT GLAD I DID THIS: Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.

ANDOUILLE SAUSAGE PIZZA PIE WITH ONION CONFIT AND FONTINA CHEESE



Andouille Sausage Pizza Pie with Onion Confit and Fontina Cheese image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 1 large pizza

Number Of Ingredients 20

2 yellow onions
1/4 cup extra-virgin olive oil
Pinch sugar
1/2 cup Champagne vinegar
1/2 tablespoon salt
2 tablespoons white wine
4 Roma tomatoes
2 teaspoons fresh thyme leaves
3 cloves garlic, sliced thin
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper
1 pound pizza dough
Cornmeal
1 -ounce Fontina cheese, grated
2 tablespoons prepared Onion Confit
1 link Louisiana-style andouille sausage, cut into 1/4-inch slices
6 to 8 slices Oven-Dried Tomatoes
1 -ounce mozzarella, grated
2 teaspoons freshly chopped parsley leaves

Steps:

  • Slice the onions in 1/4-inch thick. In a heavy bottom pot, slowly simmer the onions in the olive oil over medium-high heat for a few minutes until softening. Add all the remaining onion confit ingredients. Bring to steamy simmer. Reduce heat and cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. Place the covered pan into a 250 degree F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions.
  • Slice ends off the tomatoes. Cut the tomato through into 2 to 3 slices. In a mixing bowl mix the tomatoes, thyme, garlic, olive oil, salt and pepper. Gently toss to coat the tomatoes. Place on sheet pan and cook at 250 degrees F for 2 to 3 hours until the tomatoes are concentrated and dehydrated. (The onions and the tomatoes can cook in the oven at the same time.)
  • Raise the oven temperature to 450 degrees F.
  • Stretch or roll the dough to about 10 to 12 inches. Place a piece of dough on a pizza paddle or baking sheet that is sprinkled with cornmeal. Oil the edges of the dough and top it with Fontina, 1/2 of the onion confit, the sausage slices, tomatoes and top with mozzarella. Bake until golden brown. Top with parsley and serve hot.

THE S.O. B.(SAUSAGE, ONION AND BACON PIZZA



The S.O. B.(Sausage, Onion and Bacon Pizza image

This pizza is outrageously good and remember go easy, onions are not your nicest friends.( from a romantic point of view).

Provided by iris mccall

Categories     Pizza

Time 1h15m

Number Of Ingredients 13

1 1/2 lb good quality italian sausage
3 medium purple onions
15 slice thick sliced applewood smoked bacon crumbled
2 Tbsp oregano & basil
1(14oz.) can(s) good quality plum tomatoes
2 c gruyere cheese, shredded
2 c fontina cheese,shredded
2 Tbsp italian seasoning
1(12oz) can(s) rotel tomato sauce with chilies
1 16 inch pizza crust, store brought or homemade
12 slice provolone cheese
1 clove garlic crushed
cornmeal and flour for sprinkling

Steps:

  • 1. Gather all ingredients for prep. If you use a stone heat oven to 500 degrees and get your stone good and hot. Leave in oven while preparing pizza. cook sausage until done completely. Put in a sieve and press down to remove grease.
  • 2. Cook bacon how you like, I do mine in the oven on wire racks,(no grease) until crispy let cool. Slice onions 1/8 inch thick rings, set aside. Put the crust on a peel dusted with cornmeal, (slides off easier). Brush with garlic butter. Put slices of provolone on the bottom of crust. Add 1 cup of gruyere and 1 cup of fontina.
  • 3. combine all ingredients for the sauce and ladle on top of cheese then add remaining cups of fontina and gruyere plus 1 cup of sharp cheddar. Scatter the italian sausage, onions and bacon over the top. Turn oven down to 450 degrees put pizza in center with rack at the middle. Bake 40- 50 minutes
  • 4. Remove carefully from the oven. Let sit 10 minutes so ingredients don't run all over the place. Remember to leave a rim (crust). Also a raised rim would help hold your goodies in place. Slice and serve.
  • 5. this is a fairly large pizza, but I have teenage boys that never seem to get full. Scale it back for what fits you and please enjoy.

MIXED MUSHROOM AND FONTINA PIZZA



Mixed Mushroom and Fontina Pizza image

This recipe makes three 11-inch pizzas. If you want to use another topping for one or two portions of the dough, just use 1/3 or 2/3 of the mushroom topping outlined below and proceed accordingly. If you desire to make just one or two pizzas, freeze the remaining portion of the dough in a plastic bag.

Provided by Food Network

Categories     dessert

Yield Three 11inch pizzas

Number Of Ingredients 16

1 1/4 cups warm water, divided
1 teaspoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
2 tablespoons olive oil
1/2 teaspoon salt
2 cups unbleached flour
1 cup semolina
2 tablespoons olive oil
3 medium onions, halved and thinly sliced
1 1/2 pounds mixed mushrooms (such as shiitake, portobellos, button, and oyster), very thinly sliced
2 sprigs thyme, leaves removed, stems discarded
1/2 teaspoon salt
Generous seasoning freshly ground pepper
Oil or cornmeal for baking the pizzas
1/2 cup sour cream
4 1/2 cups grated Fontina cheese

Steps:

  • To make the dough, place 1/4 cup of the warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast sit undisturbed for 1 minute, then stir it into the water until blended. Let the yeast "proof" for 10 minutes; it should become bubbly because of the presence of sugar. If it doesn=t bubble, it is outdated and inactive.
  • Pour the yeast mixture into a large bowl. Mix in the remaining cup of water, the olive oil, and salt. Add the flour and semolina and stir with a wooden spoon until a ball of dough forms. Turn the dough onto a lightly floured surface and knead 10 minutes, flouring the work surface as necessary to prevent the dough from sticking.
  • Lightly oil a large ceramic or glass bowl. Place the dough inside, then flip it over so the oiled side is on top. Cover with plastic wrap and place in a warm place to rise until double in bulk, about 11 1/2 hours.
  • Meanwhile make the topping. Heat the oil in a large skillet over medium heat and add the onions. Cook, stirring frequently, until the onions are golden brown all over, about 20 minutes. Mix in the mushrooms and cook until they are brown and juicy, about 5 minutes. Remove the pan from the heat and season the mushrooms with the thyme, salt, and pepper.
  • Preheat the oven to 450 degrees. If you are using a pizza stone heat it at least 45 minutes before cooking the pizza on it.
  • Punch down the dough and dump it onto your work surface. Divide it into 3. Lightly flour the work surface, then with a rolling pin, roll one portion of the dough into an 11inch circle. If you are using a pizza stone, then sprinkle some cornmeal onto a pizza peel and place the disk of dough on it; otherwise, lightly grease a baking sheet and place the dough on that.
  • Spread 1/3 of the sour cream all over the dough. Sprinkle on 1/3 of the fontina cheese, then scatter 1/3 of the mushroom mixture all over the pizza. Bake 8 to 10 minutes, or until the crust is golden brown underneath. Repeat with the remaining ingredients.

PIZZA WITH SAUTEED ENDIVE, BACON AND FONTINA



Pizza with Sauteed Endive, Bacon and Fontina image

Yield Makes one 12-inch pizza

Number Of Ingredients 7

1 teaspoon olive oil
2 bacon slices, cut into 1/4-inch pieces
6 medium-size heads Belgian endive, cut crosswise into 1/2-inch-thick slices (about 6 cups)
3 tablespoons freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
1 12-inch-diameter baked cheese pizza crust
1 1/2 cups grated Fontina cheese (about 5 ounces)

Steps:

  • Heat olive oil in heavy large skillet over medium-high heat. Add bacon and sauté until crisp, about 3 minutes. Add endive and sauté until endive is golden, about 5 minutes. Reduce heat to medium and cook until endive is tender, about 5 minutes. Transfer mixture to medium bowl. Stir in Parmesan and lemon juice. Season topping with salt and pepper. (Can be prepared 4 hours ahead. Cover and chill.)
  • Preheat oven to 500°F. Place crust on large baking sheet. Spoon topping over crust, leaving 1-inch border around edge. Sprinkle Fontina over topping. Bake pizza until cheese melts and crust is crisp, about 8 minutes. Cut pizza into wedges.

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