Pizza with Bacon and Tomatoes
For the dough:
- 1 1/2 cups warm water (105° to 115°F)
- 1 package (2 1/2 tsp.) active dry yeast
- About 3 1/2 cups bread flour
- 1 1/2 tsp. salt
- 3 Tbs. olive oil
- Cornmeal for dusting
- 3/4 lb. low-moisture, part-skim mozzarella
cheese, coarsely shredded
- 4 thick-cut bacon slices, about 6 oz. total, cut
crosswise into 1/2-inch pieces and cooked
- 16 cherry tomatoes, halved
- 12 large fresh basil leaves, torn into 1-inch
Prepare a charcoal or gas grill for indirect grilling over high heat. Oil the grill rack.
Brush a work surface with the remaining 1 Tbs. oil. Transfer 1 dough ball to the oiled surface and pat and stretch the dough into a round about 12 inches in diameter. Lightly dust a pizza peel with cornmeal and lay the dough on top.
Slide the pizza off the peel onto the grill rack away from the fire of a charcoal grill or away from the heat elements of a gas grill. Cook until the bottom of the crust is lightly marked by the grill but not crisp, 4 to 6 minutes. Using 2 spatulas, turn the crust grilled-side up. Working quickly, sprinkle half of the cheese over the crust. Scatter half of the bacon and half of the tomatoes over the cheese, then sprinkle half of the basil evenly over the top. Cook, rotating once or twice, until the cheese is melted and the crust is crisp and brown at the edges, 8 to 10 minutes more.
Using the pizza peel, transfer the pizza to a cutting board, cut into wedges or squares, and serve immediately. Repeat with the remaining ingredients to make a second pizza. Serves 6 to 8 as an appetizer, 4 to 6 as a main course.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).