That is what this pizza is.
A thick onion sauce covers the dough then gets topped with nutty fontina and smoky bacon. Once baked, a lightly dressed mix of wild, spicy greens and shaved Parmesan are scattered over the pizzas. It’s a total flavor sensation. Hot/cool, rich/refreshing, crunchy/creamy.
Bacon Pizza Bianca With Wild Greens
Pizza Dough (recipe follows)
4 ounces thick cut bacon, chopped
1 large onion, thinly sliced
1 garlic clove, thinly sliced
2 tablespoons dry vermouth
1/2 cup heavy cream
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
4 ounces shredded fontina
4 ounces wild greens such as arugula, watercress and purslane
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil, plus a little more for drizzling
1/2 cup shaved Parmesan cheese
1. Preheat oven to 500℉.
2. In a large saucepan cook bacon over medium heat, stirring occasionally, until crisp. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off all but 1 tablespoon of the drippings in pan.
3. Add the onion and garlic to the pan. Cover and cook over moderate heat, stirring occasionally until softened, about 5 minutes.
4. Add vermouth and cook, uncovered, until the vermouth has evaporated. Add the cream and thyme and simmer, uncovered, until the liquid is very thick and the mixture is reduced to 3/4 cup, about 5 minutes.
5. Discard the thyme and season with salt and pepper. Stir in the parsley.
6. Working with 1 ball of dough at a time, roll out to a 12 inch circle on a floured surface. Do the same for the second ball of dough. Place the two rounds on pizza sheets.
7. Divide the cream mixture between the two pizzas. Sprinkle each with fontina and bacon.
8. Bake for 6 to 8 minutes until hot and cheese is melted.
9. Meanwhile, in a large bowl, toss the greens with lemon juice and olive oil. Season with salt and pepper.
10. Divide the dressed greens between the pizzas and garnish with shaved Parmesan. Cut into slices and serve.
Makes 2 pizzas
1 teaspoon active dry yeast
1/8 teaspoon sugar
3/4 cup plus 2 tablespoons warm water
2 cups flour
1 teaspoon kosher salt
1. Dissolve the yeast and sugar in the warm water in a bowl. Wait a few minutes for the mixture to start to foam up.
2. In mixer, with dough hook attached, mix flour and salt. Add the yeast mixture and stir until a soft dough forms. Knead dough with mixer for a few minutes until smooth.
3. Coat a large bowl with a little olive oil. Place dough in the bowl, turn once to coat, cover with a tea towel and let rise until doubled in size, about 1 hour.
4. Punch down dough and divide into two rounds. Cover and let rest for 15 minutes.
Recipes from The Portlandia Cookbook
Here’s a look before the greens went on.
Given Seattle’s proximity to Portland, today’s pizza will totally go with David Nyro’s new song sung so brilliantly by another Seattleite, Katie Kuffel.