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Bacon & Kalamata Olive Pizza with Honey Sea Salt Crust

Submitted by on July 23, 2014 – 11:36 am


A few weeks ago we visited Oven and Shaker in the Pearl District, one of our favorite Portland stops for pizza and beer. One of the stand out menu items for us is their Spicy Salami pizza. They drizzle honey on the crust, and it is the perfect balance of spicy and sweet.

Because we fell absolutely in love with the flavors, we decided to test out our homemade version of the pizza with our Northwest Wildflower Honey. We used mozzarella, bacon and olives as our main toppings, and then drizzled the honey and flaky sea salt on the crust to top it off. It was a great way to put a new twist on a traditional favorite.



Bacon & Kalamata Olive Pizza with Honey Sea Salt Crust
makes 1 medium pizza

Pizza Dough (this dough recipe makes 8 small pizzas, and is absolutely the best and easiest recipe I have tried. Keep stored in the fridge all week and simply cut off a grapefruit size dough ball for dinner. This recipe can be cut in half.)
3 1/2 cups lukewarm water
1 tablespoon granulated yeast
1 1/2 tablespoons kosher salt
7 1/2 cups unbleached all purpose flour

8 slices of thick bacon
1/2 cup kalamata olives sliced in half
3-4 tablespoons Northwest Wildflower Honey
arge pinch of flaky sea salt
3 ounces of fresh mozzarella, cut into 1/2 inch chunks
1/3 cup tomato sauce

Mix the yeast and salt with the water in a 5 quart bowl. Mix in the flour without kneading, using a wooden spoon. Cover, not airtight, and allow to rest at room temperature for about 2 hours.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and place bacon slices on top. Cook for 20-25 minutes until crisp. Remove from the oven and set the bacon on a few sheets of paper towels. When cool, break apart into bite size pieces.

Once the dough has risen, after 2 hours, it can be moved to the refrigerator for the next 14 days. Take a grapefruit size amount of dough and cut off. Place on a lightly floured surface and allow to sit for 10 minutes.

Preheat the oven to 500 degrees. Place a baking stone in the oven.

Begin gently stretch the surface of the dough, rotating and turning until the dough is 1/8″ thick. You can use a roller for the dough, but with this soft dough it is easy to stretch it out with your hands.

Spread your tomato sauce over the dough leaving a 1″ border. Place mozzarella chunks over top and sprinkle with crumbled bacon and sliced kalamata olives. Drizzle honey over the crust and sprinkle flaky sea salt over top. Bake pizza for 8-12 minutes until the crust is golden brown.


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