Bacon and Vegetable Pizza

Ever wondered what it would be like to throw all the veggies on top of a pizza? Wonder no more!

This recipe was inspired by this month’s Book Club Cookbook Cooking Crew selection, Tracy Chevalier’s Girl With a Pearl Earring. I’m a bad participant and never find the time to actually read the books but I did see this movie! Sarah (Things I Make (For Dinner))invited us to make Griet’s Vegetable Soup, or take inspiration from the pages and make something else.

Since it’s been super springy around these parts lately I wasn’t really in the mood for soup. Instead I took the same vegetables found in her soup and used them on top of a pizza! This was actually my first time ever cooking with turnips or leeks. “AAAAAH! There’s a leek in the boat!” – Can anyone name that movie? Anyone? Bueller?

The answer is Cloudy with a Chance of Meatballs, I think the second one. But now I’m mixing two different stories and I will digress. Leeks aside, there’s also bacon and cheese involved. Cause ya know, they’re kind of awesome especially when it comes to the pizza things. Of course if you are on the veggie only train, you can leave it out (gasp) and cook the onion and leeks in a bit of olive oil instead of using the bacon grease. But why would you want to do such a thing?

P.S. Don’t miss the giveaway for a copy of the Book Club Cookbook located at the bottom of this post. Then you can be part of the gang and cook along with us every month!

One year ago: Sourdough Pretzel Bagels

Two years ago: Avocado Fruit Salsa with Cinnamon Tortilla Chips

Three years ago: Spring Salsa

Five years ago: Funfetti Month Recipe Round-Up

BACON AND VEGETABLE PIZZA

Serves 2-3

Ingredients:

SAUCE

1/4 cup olive oil (I used Pomora pepperoncini olive oil)

2 cloves garlic, minced

1 tsp oregano

1 tsp crushed red pepper

1/2 tsp salt

PIZZA

1 recipe whole wheat thin crust pizza dough, risen

6 slices thick-cut bacon

1/2 cup chopped white onion

1 medium leek, sliced

1/2 cup shredded carrots

1 small unpeeled turnip, thinly sliced

6 oz. fresh mozzarella, sliced

1/4 cup grated Parmesan

1/2 cup shredded red cabbage

Fresh parsley, for garnish

Directions:

1. In a small bowl or mason jar, mix together all ingredients for the sauce. (Can be made ahead of time and kept sealed in the fridge.)
2. Place pizza stone* on the lowest rack of the oven and allow to preheat to 500 degrees.
3. Meanwhile, in a large pan over medium heat, cook bacon until crisp, about 8 minutes. Transfer to a paper-towel-lined plate; set aside. Drain all but a thin layer of bacon fat from pan. Add onion and leek to pan and sauté until soft, about 12 minutes. Remove pan from heat; set aside.
4. Using a rolling pin on a lightly floured, flatten dough into a 12-inch then crimp the edges. Transfer to a pizza peel sprinkled with cornmeal*.
5. Spread half of the sauce onto the crust. Top with turnips, carrots, bacon, and onion-leek mixture, then drizzle the remaining sauce over the top and sprinkle with Mozzarella and Parmesan.
6. Transfer to the pizza stone in the oven (it’ll take a couple light shakes). Bake until crust is golden and cheese is bubbly, 12-15 minutes. Top with red cabbage and parsley, and let sit 2 minutes before slicing.

* If you don’t have a pizza stone, you can assemble and bake on a regular pan.

Source: Adapted from Country Living and Olive Oil Lovers.

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