Bacon, apple and sweet potato pizza is a comfortable dinner this weekend

Let’s do something right: pizza is for all seasons. There is no denying that in the more traditional versions all the star products of the summer appear: tomato and basil, or peach and pesto? Delicious yes, but I’m looking forward to the fall months. So since tomorrow is the first day of October, I thought it was the perfect time to spread the bacon, apple and sweet potato that I had perfected for everyone.

If you’ve been around here for a while, you know I’m kind of a pizza, and very experimenting unusual accessories. This one has sweet potatoes (perhaps the perfect vegetable in the world, IMHO), thinly sliced ​​and roasted like toasted “chips,” plus sliced ​​apples, crispy bacon, pretty red onions, and that crispy fried sage that will be your new addict. . It all comes together as a slightly decadent and very delicious combination to complete your autumn pizza, and I know you’ll like it. So let’s take our dough.

Let’s start at the beginning: an easy recipe for my homemade pizza dough. I’ve done the same thing over the last 10 years, with a couple of small updates along the way. I usually have a ball of dough in the freezer, which I defrost in the fridge overnight, and then let it rest at the counter for a couple of hours before it’s time to stretch. You want to take out all the chill so that the dough is completely flexible, without tearing.

Then it’s time to stretch. Stretching the pizza dough, on the side of the spread, allows me to form a sweet, chewy crust on the edges and allows me to create a more rounded pizza shape. I follow the extension technique described in Gjelina cookbook:

“With your fingertips, touch the air through the dough and press your fingers in half and spread the dough out to form a small disk. Keep your fingers and palms pressed in the middle of the dough while rotating it with your other hand, keeping the dough out of the middle but around the perimeter around the perimeter. Continue to work the dough with your hand as wide as you can with your fingers as you rotate the dough … You have finished stretching the dough when it is 10 to 12 inches in diameter and thin enough to be read. a newspaper through which “.

Did you get that? I found it very helpful to see Mario Batali this video while I practiced several times. Don’t be afraid to use a lot of flour, and remember, this technique requires patience.

Yes, a sweet potato is an unusual pizza, and the key to not being full of flavor and not at all heavy is to cut your sweet potato into a thin thin mandolin. I also echoed these thin thin slices using a mandolin to cut red onion and apple paper. The end result is a pizza with layers of autumn flavor and an amazing combination in every snack. We just need to add the goat cheese and creamy mozzarella and the crispy and smoked bacon and the fried sage, and we basically go to heaven.

Now the piece of résistance: fried sage leaves. I make these so often in the fall months, where I have to go to the kitchen with a pan of hot olive oil at all times. These wear a plate of pasta, roasted pumpkin, or a whole roast chicken in a single blow, and they could not have been simpler. Here’s how to make fried sage:

  • In a small sauté pan, add enough olive oil to cover the bottom of the pan 1/2 ″. Heat over medium-high heat until a drop of water is added.
  • Be careful to put the sage leaves in a single layer of oil. Fry for 1 minute, then use a slotted spoon to bring the sage to a dish covered with paper towels. Add another paper towel to dispose of excess oil. Eat first, while still crispy and hot!

Something falls on me around goat cheese. Maybe it’s because it’s a delicious addition to apples, pears and winter pumpkins and here it plays perfectly with all the sweet flavors. Even Adam (who wasn’t a big fan of goat cheese) didn’t take it easy to combine creamy mozzarella with it as it reduces the strength of the flavor.

Here it is: I swallow bacon, apple and sweet potato pizza throughout October and beyond. Yes, you can use store-bought crust if you have it for a while, and yes, you can use gluten-free crust or cauli crust if that works better. As I’ve shared before, I’m a beloved pizza time and time again, and I can do very few things for a pizza myself would not love.

I literally can’t think of anything else to say about this pizza, but I need to show you a couple more pictures because it’s so pretty …

You can’t wait to try this, be sure to rate, review, and tag us @camillestyles Instagram so we can see your version. About that, we need the official hashtag Camille Styles Pizza! Any suggestions?

Go to recipes …

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