I love pizzas of all kinds, especially the non-traditional ones. I've had ravioli and meatballs as pizza toppings, experimented with white pizzas, and now am trying different variations of crusts. This pizza recipe actually uses an herb focaccia as its crust, giving it a delicious and chewy foundation.
My original idea was to top it with just mushrooms and spinach, but Cookie Bandit kinda freaked out about that. "Mushrooms, spinach, and bread are NOT a meal," he announced. So....I added a half pound of bacon. That satisfied him, and my taste buds approved as well. Nothing like bacon to jazz up a vegetarian meal! :)
If you've never tried a completely from-scratch pizza, you must do it soon! It's well worth the effort for the combination of herbs and chewy crusts.
I'd love to know - what are your favorite unique pizza flavor combos?
For the focaccia:
- 3 c. bread flour
- 1 T. dried rosemary
- 1 T. sugar
- 1 t. salt
- 2 1/4 t. (or 1 packet) instant dry yeast
- 3 T. olive oil, divided
- 1 c. very warm water, 120 to 130 degrees
- 1/2 pound bacon, diced
- 1 cup baby portobello mushrooms, sliced
- 1 t. minced garlic
- 3 T. olive oil
- 1 T. oregano
- 1 T. basil
- 1 t. kosher salt
- 1 cup fresh spinach
- 3 green onions, sliced
- 1/4 cup shredded parmesan
- 1 cup shredded mozzarella
- Ranch dressing (optional)
Combine all focaccia ingredients in a large mixing bowl and knead until dough forms. Cover and let rise for 30 minutes or until doubled. Roll into a large circle and place on pizza pan. Let rise an additional 30 minutes.
In a large skillet, cook bacon until crisp. Add mushrooms and garlic; cook and stir until mushrooms are tender, about five minutes. Spread olive oil on focaccia dough. Sprinkle oregano, basil, and salt over the olive oil. Spread mushroom-bacon mixture over the dough. Top with spinach, onions, and cheese. Drizzle with Ranch dressing, if desired. Bake at 400 degrees for 15 to 20 minutes, until golden.