Filed under: recipes
That picture above is a Spark People recipe that I discovered and prepared in early March. I’d been digging through the site finding recipes that worked with ingredients we had on hand. I had turkey bacon, fresh pineapple. I really wasn’t intending to use them together, but as I searched the site for recipes using fresh pineapple, this one floated to the surface since I had the other ingredients. I also made the crust from scratch using a different whole wheat pizza crust from the site. Both the flavor combos and the crust came out great.
The best part? I got to enjoy the rewards of the recipe again tonight. I’d frozen the other half of the pizza dough and James took it out tonight for a more traditional pizza, turkey pepperoni & black olives. Once again, pretty yummy.
I should also note that I was incredibly proud of myself for the results. My husband does almost all of the cooking in our house. And he’s always made the homemade pizza. This was my first crust from scratch and I thought it came out pretty damn well. (It shoudl also be noted that I do define scratch as using a bread machine.)
Pineapple Onion and Bacon Pizza
Ingredients
Crust:
1 premade pizza crust (SparkPeople recommends whole-wheat crust)
Toppings:
4 slices center-cut bacon
3/4 cup (6 ounces) shredded part-skim mozzarella
1/4 cup diced red onion
1 cup pineapple chunks (fresh or canned, drained)
Sauce:
4 Roma tomatoes, peeled, seeded and cored
1/2 tsp Italian seasoning
1/2 tsp basil
1/2 tsp fennel seed
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 Tbsp extra virgin olive oil
1/4 t minced garlic
1 t brown sugar (unpacked)
Directions
Set a large frying pan over medium heat, spritz with nonstick cooking spray and add bacon. Cook bacon for eight minutes, flipping every two minutes to keep it from curling up. Place bacon on paper towels to drain. The bacon should still be flexible and soft; it will crisp up on the pizza. Tear into small pieces.
Place tomatoes in a blender along with all the spices, salt, sugar and oil. Blend till smooth and pour into pot. Cook on medium high for 30 minutes or until reduced by half. (SparkPeople note: Use a low-sodium jarred tomato sauce to save time.)
While the tomato sauce is cooking, dice the onions and drain the pineapple.
Roll out the dough into your desired shape and thickness. Place on a baking sheet lined with aluminum foil and sprayed with cooking spray. Preheat the oven to 425 degrees Fahrenheit.
Place 1/2 cup of sauce on pizza. Sprinkle on 1/2 cup of cheese, 1 cup of pineapple and bacon pieces. Sprinkle on remaining 1/4 cup of cheese.
Bake in oven for 14 minutes on middle rack. If you prefer a browner pizza, broil pizza for an additional couple of minutes, watching to ensure it doesn’t burn. Once it looks good and brown remove and let sit for 10 minutes to let the cheese firm up a little. Slice into eight pieces.
Number of Servings: 8
Whole Wheat Bread Machine Pizza Crust
Ingredients
1. 1/2 Tbsp honey
2. 1 1/2 C warm water
3. 1 Tbsp yeast
4. 1 Tbsp olive oil
5. 3 1/4 whole wheat flour
6. 1 Tbsp basil
7. 1/2 Tbsp oregano
8. 4 med tomato’s sliced
9. 2 C feta cheese
10. 1 C low fat skim milk mozzarella
Directions
add ingredients 1- 7 in order into bread machine.
set to dough cycle.
roll dough onto pizza stone, i used a rectangular 11X 16 stone by Pampered Chef.
pour 1/4 C olive oil onto dough and rub over surface.
place tomato slices over whole dough surface.
sprinkle mozz cheese over tomatos.
sprinkle feta cheese over mozz cheese.
place in preheated 375 degree oven for 30 minutes.
Number of Servings: 10
Enjoy!