Pizza with bacon and capers
4 servings
90 minutes
Pizza with bacon and capers is a blend of Italian tradition and culinary boldness. Its base consists of airy dough made with milk and dry yeast, providing a rich aroma. The filling is a harmony of flavors: juicy tomatoes, tangy capers, and smoky bacon adding depth. Grated hard cheese binds the components together, creating an appetizing texture. Baked in the oven at high temperature allows the dough to become crispy and the cheese to melt smoothly around each ingredient. This pizza is perfect for friendly gatherings or cozy family evenings, offering a balance of salty, sweet, and tangy notes. Its history roots in Italian cuisine but bold culinary experiments have made it a favorite dish among gourmets worldwide.
1
Heat the milk to about 40 degrees. Add dry yeast to the milk (better to choose a trusted brand), mix well and leave for 30 minutes. After this time, the milk should foam.
- Milk: 300 ml
- Dry yeast: 12 g
2
Flour must be sifted to enrich it with oxygen.
- Wheat flour: 500 g
3
Make a depression in the center, pour in milk and break an egg (at room temperature). Add sugar, salt, and butter.
- Milk: 300 ml
- Chicken egg: 1 piece
- Sugar: 1 teaspoon
- Salt: 0.5 teaspoon
- Vegetable oil: 2 tablespoons
4
Knead the dough until it has a soft consistency and slightly sticks to your hands. Cover the bowl with plastic wrap and leave the dough in a warm place for an hour to an hour and a half (I usually place it near the radiator or in the oven at 50 degrees with the door open).
5
When the dough triples in size, it is ready. At this stage, it's time to preheat the oven. It should be heated to 250 degrees (the higher the temperature, the fluffier the dough will be).
6
Prepare the filling. Choose ingredients to your taste. I have tomatoes, bacon, capers, onion, and dill.
- Tomatoes: 2 pieces
- Smoked bacon: 80 g
- Pickled capers: 60 g
- Onion: 0.5 piece
- Dill: 1 bunch
7
Grease the baking tray with oil and sprinkle with flour. Shape a large flatbread from the dough (if the oven is small, it will make two flatbreads and thus two pizzas). Do not press the edges to avoid releasing air. Brush the dough with sauce: 1 teaspoon of tomato paste mixed with 1 tablespoon of mayonnaise.
- Vegetable oil: 2 tablespoons
- Wheat flour: 500 g
- Tomato paste: 1 teaspoon
- Mayonnaise: 1 tablespoon
8
Layer the filling, remembering to add a little grated cheese to each.
- Hard cheese: 150 g
9
At the end, generously sprinkle everything with grated cheese. Bake the pizza for 6 minutes at 250 degrees on the top shelf of the oven (the upper+lower mode should be on).
- Hard cheese: 150 g