Ingredients
Scale
- 4 slices of thick cut bacon, cut crosswise into 1/4 inch strips
- 1 28 oz can of imported Italian plum tomatoes
- salt and freshly ground pepper to taste
- freshly grated Parmigiano-Reggiano cheese
- 1/4 pound shredded mozzarella cheese
- 1/2 medium onion, thinly sliced
- extra virgin olive oil
- 2 balls of Neo-Neopolitan Pizza Dough
Instructions
- hour before baking, place a baking stone on the bottom shelf of the oven and preheat the oven to as high as it will go.
- In a medium skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon and place on paper towels to drain.
- Place the tomatoes in a bowl and crush with your hands. Stir in the salt and pepper.
- Take one ball of dough and flatten it out to 10-12 inches in diameter, for detailed instructions click here.
- Spoon on the the crushed tomatoes, sprinkle on grated Parmigiano-Reggiano and mozzarella cheese, place onions and cooked bacon on top, drizzle with a little extra virgin olive oil and transfer to oven on top of stone.
- Cook for 10-12 minutes, until crust is deep golden brown. Remove from oven and repeat process with second ball of dough.