Bacon and Onion Pizza
|All purpose flour||6 1⁄4 Cup (100 tbs) (for dough)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (for dough)|
|Rapid rise yeast||3⁄4 Ounce (Fleischmann's Â® - 1 package for dough)|
|Salt||1 1⁄2 Teaspoon (for dough)|
|Water||2 Cup (32 tbs) (for dough)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs) (for dough)|
|Yellow onions||1 Pound, sliced (for Bacon Onion Topping)|
|Garlic||1 Clove (5 gm), minced (for Bacon Onion Topping)|
|Olive oil/Bacon drippings||2 Tablespoon (for Bacon Onion Topping)|
|Grated mozzarella cheese||12 Ounce (3 Cups - for Bacon Onion Topping)|
|Italian herb seasoning||2 Teaspoon (for Bacon Onion Topping)|
|Sliced pimientos||4 Ounce (1 jar)|
|Cooked bacon||1⁄2 Cup (8 tbs), crumbled (about 1/2 pound raw - for Bacon Onion Topping)|
In large bowl, combine 3 cups flour, cheese, undissolved yeast and salt. Heat water and oil until very warm (125º to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Meanwhile, in large skillet, cook onions and garlic in olive oil over medium-high heat, stirring occasionally, until golden brown, about 10 to 15 minutes; cool and reserve.
Divide dough in half. Roll to fit 2 greased 14-inch round pizza pans or 2 greased 10- × 15-inch baking pans. Evenly sprinkle with cheese, Italian Herb Seasoning, reserved onion mixture, pimientos and bacon.
Bake at 450ºF for 20 minutes or until crust is golden.
Calories 714 Calories from Fat 256
% Daily Value*
Total Fat 29 g44.5%
Saturated Fat 10.4 g52.2%
Trans Fat 0 g
Cholesterol 54.5 mg18.2%
Sodium 1186.3 mg49.4%
Total Carbohydrates 84 g28%
Dietary Fiber 4.5 g17.9%
Sugars 1.4 g
Protein 29 g57.5%
Vitamin A 8.3% Vitamin C 10.3%
Calcium 32.2% Iron 30.2%
*Based on a 2000 Calorie diet