Pizza with Bacon, Mushrooms and Kale
At Redd Wood pizzeria in Yountville, in the California wine country, Chef Richard Reddington serves wood-fired pizzas made with the Napa Valley’s freshest seasonal ingredients. Here, you can re-create his pizzas at home using the chef’s pizza crust mix and pizza sauce. The recipe makes twice as much crust as you will need, so store the extra ball of dough in the refrigerator or freezer for another day, or double the toppings and make two pies for a casual pizza party with friends.
- 1 package Redd Wood pizza crust mix (includes crust mix packet and yeast packet)
- 1 1/2 cups (375 ml) warm water (110° to 115°F/40° to 46°C)
- 3 Tbs. olive oil
- All-purpose flour for dusting
- 2 slices thick-cut bacon, cut crosswise into 1/4-inch (6 mm) pieces
- 1/4 cup (1 oz./30 g) thinly sliced red onion
- 2/3 cup coarsely chopped maitake mushrooms (about 2 oz./60 g)
- Kosher salt and freshly ground pepper
- 2 Tbs. Redd Wood Mushroom and Caramelized Onion Pizza Sauce
- 1 cup (1 oz./30 g) coarsely chopped kale or baby kale leaves
- 1 Tbs. extra-virgin olive oil
In the bowl of a stand mixer, whisk together the crust mix and yeast until combined. Fit the mixer with the dough hook. Add the warm water and 2 Tbs. of the olive oil and mix on medium-low speed until a ball of dough forms, 1 to 2 minutes. Let the dough rest for 10 minutes, then mix on medium speed until the dough pulls away from the sides of the bowl and is shiny and elastic, about 5 minutes. Reduce the speed to low and beat for 2 minutes more.
Brush a large bowl with remaining 1 Tbs. olive oil. Transfer the dough to the oiled bowl and turn a few times to form a ball that is lightly covered in oil. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
Punch the dough down, divide into 2 equal pieces and form each into a ball. Place the balls, seam side down, on a baking sheet, dust with flour and cover loosely with plastic wrap. Let rest until smooth and elastic, about 1 hour. Transfer one of the pieces to a sealable plastic bag and refrigerate for up to 4 days or freeze for up to 1 month before using in another recipe.
Position a rack in the lower third of an oven and place a pizza stone on the rack. Preheat the oven to 450°F (230°C) and preheat the stone for 30 minutes or according to the manufacturer’s instructions.
While the pizza stone is heating, line a plate with paper towels. In a fry pan over medium heat, sauté the bacon until the fat it is lightly browned and has rendered much of its fat, about 5 minutes. Using a slotted spoon, transfer the bacon to the prepared plate, leaving the fat in the pan. Add the onion and mushrooms to the pan and cook over medium heat until just tender, about 3 minutes. Season with salt and pepper. Remove from the heat, drain off any excess fat and let the vegetables cool completely to room temperature.
On a well-floured work surface, roll out the dough ball into a 12-inch (30-cm) round. Transfer to a floured pizza peel. Spread the sauce evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Sprinkle the bacon, onion and mushrooms evenly over the sauce and season with salt and pepper. Carefully slide the pizza onto the pizza stone and cook the pizza until the crust is golden brown, 12 to 14 minutes.
Meanwhile, in a bowl, toss together the kale and extra-virgin olive oil and a pinch of salt. Carefully spread the kale on the pizza without removing it from the pizza stone and continue cooking until the kale is lightly wilted and the crust is completely crisp, about 3 minutes more. Cut into slices and serve immediately. Makes one 12-inch (30-cm) pizza.
Williams Sonoma Test Kitchen