On this genius white pizza with bacon and leeks, bacon grease and heavy cream be a part of forces to create a “sauce” that is each mild and splendid.
I first realized the heavy cream approach from Joe Beddia, fellow Philadelphian, pizza cookbook creator*, and proprietor of the much-acclaimed Pizzeria Beddia, again in 2017. It would not seem to be a factor that will work — drizzling some plain previous whipping cream over uncooked dough and toppings — however belief me. This may change your pizza sport perpetually. Here is the way it works:
Fundamental Steps for Genius Cream Pizza
- Stretch or roll out a ball of pizza dough.
If it is your first time making an attempt heavy cream white pizza, I recommend utilizing a baking sheet or pizza pan. Nonetheless, if you happen to’re a professional together with your baking stone/metal and pizza peel, that technique does produce the most effective, restaurant-quality outcomes. After your oven has full preheated (see the recipe beneath for specifics on that), stretch or roll out the dough and place it on a baking sheet or floured pizza peel (if utilizing a stone/metal).
- Add toppings and heavy cream.
My favourite method to high any such pizza is with bacon and leeks, however you should utilize something you want. Simply do not forget that the cream is the sauce, so you do not want marinara. First, brush the dough with a skinny coating of olive oil, bacon grease, or pesto. Subsequent, scatter on some thinly sliced uncooked veggies (cherry tomatoes, leeks, scallions, bell peppers, and many others.), a handful or two of shredded cheese, some salt and pepper, and chopped cured or cooked meat (non-obligatory). And at last, high all of it off with a drizzle of heavy cream (about 2 tablespoons).
Switch the topped dough to the oven and bake in keeping with the recipe beneath. The pizza is finished when the crust is golden across the edges and the underside is evenly browned.
- Drizzle with extra cream, then serve.
Take away the pizza from the oven and place it on a chopping board or serving platter. Then, whereas the pizza remains to be highly regarded, drizzle 2 tablespoons of heavy cream over high. Don’t fret if it appears moist at first! After a couple of minutes, the cream will congeal right into a scrumptious white “sauce.” Slice it up, and luxuriate in your new favourite pizza.
White Pizza with Bacon FAQs
Listed here are the most typical questions I get after I train this recipe in pizza cooking courses:
Astonishingly, no! Identical to milk is thickened with a roux of butter and flour, the cream thickens within the oven with the assistance of a bit coating of fats on the uncooked pizza dough. Then, when the pizza is sizzling out of the oven, a ending drizzle of recent cream congeals to make a sauce that’s one way or the other mild and decadent on the identical time. Belief me. In the event you observe the directions within the recipe beneath, you may get good outcomes each time!
Easy: The bacon will proceed cooking on the pizza, and I am fairly positive you do not need it to burn . . . proper?
I like the outcomes after I make this pizza with bacon and cream on a preheated metal plate in my oven. Nonetheless, if you happen to’re not utterly snug shimmying the topped dough spherical from a pizza peel to a sizzling stone or metal, you then would possibly wish to use a baking sheet or pizza pan as a substitute. It takes some finesse to get the pizza from the peel to the recent stone or metal with out spilling cream over the perimeters.
Nope. In the event you slice the leeks thinly, they’ll turn out to be completely tender within the time it takes for the pizza to bake. Equally, you should utilize the identical approach with scallions, spring onions, tender greens, garlic scapes, and many others.
White Pizza with Bacon, Leeks, and Cream
This genius white pizza with bacon and leeks depends on a mix of bacon grease and heavy cream to create a “sauce” that is one way or the other each mild and splendid.
Makes: 1 (12- to 14-inch) pizza
- ½ pound thick-cut bacon, chopped
- 1 medium leek, root and leaf ends trimmed off, white and light-weight inexperienced half halved lengthwise after which sliced into skinny half-moons
- Kosher salt
- Freshly floor black pepper
- 1 (14- to 16-ounce) ball pizza dough
- 4 ounces Fontina, Gruyère, aged Gouda, or sharp Cheddar cheese, finely grated
- ¼ cup heavy cream, divided
Preheat the oven to 500°F (if utilizing a baking sheet) or as excessive as it is going to go (if utilizing a baking stone/metal; place the stone/metal within the backside third of the oven earlier than you begin preheating). Let the oven preheat for at the least half-hour. Then, if you happen to’re utilizing a baking stone or metal, change the oven to Broil on excessive.
Put the sliced leek in a colander and rinse it completely beneath chilly operating water, utilizing your fingertips to separate the layers. Drain nicely, then switch the leek slices to a paper towel–lined plate and blot them dry.
In a medium skillet over medium warmth, cook dinner the bacon till it simply begins to brown on the edges, 5 to 7 minutes. Take away the skillet from the warmth and switch the bacon to a paper towel–lined plate to empty. Pour the bacon grease right into a small ramekin for brushing the dough.
Stretch or roll out your dough to a 12- to 14-inch circle, then switch it to a baking sheet / pizza pan or a calmly floured pizza peel (if utilizing a baking stone/metal).
Use a pastry brush to unfold a really skinny layer of bacon grease all around the dough. Scatter the sliced leeks and cooked bacon on high, then sprinkle with the cheese. Drizzle the toppings with half of the heavy cream.
Switch the pizza to the oven and bake till the crust is golden across the edges and evenly browned on the underside—8 to 10 minutes on the baking sheet, 6 to eight minutes on the baking stone/metal.
Take away the pizza from the oven and instantly drizzle the remaining heavy cream over high. Wait 3 to five minutes for the cream to congeal, then slice and serve.
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