Sunday, July 13, 2008

Pizza with Bacon

Lately I like to buy Vicolo organic corn meal crust. Mikey likes to eat the crust so I feel better that it's corn rather than wheat. Read why eating wheat, wheat and more wheat isn't that great for us here. Wheat is everywhere. If I don't make a conscious effort to branch out, we would only eat wheat products. I like corn pasta and spelt grains as well. Read my posts here and here.

I make pesto weekly for pizzas and pasta. I sprinkle a little mozzarella cheese on top of the pesto. I use Precious cheese. I should really use fresh mozzarella because it isn't so processed, but I'm having a hard time parting from my cheesy American-style pizza. Precious cheese grates well in my food processor. The toppings are the fun part. Tonight I added bacon, spinach, and corn.

Corn meal pizza crust
Homemade pesto
2 cups mozzarella
Five slices of bacon
2 corn ears
2 cups spinach leaves

Preheat the oven to 450 degrees with the pizza stone inside. A pizza stone is really key to making tasty pizzas. Fry the bacon on the stove top. Chop and set aside. Pour bacon fat into jar. I want a little bacon fat left in the pan to act as my cooking oil for the corn and spinach. Shave corn kernels off the corn ear. Roll spinach into ball and chop. Cook corn and spinach in the unwashed bacon pan until soft, about five minutes.

Coat the pizza crust with pesto, then mozzarella, then the spinach and corn, and lastly the chopped bacon. Pop in the oven for 10 minutes and dinner is ready!


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