Bacon, Poblano, and Goat Cheese Pizza
So, originally I made this pizza as part of a perfect meal for entertaining but, seeing as people may not be entertaining for a little while longer, I figured I’d share it now. This pizza is incredibly good. Like, I would actually put it up there as my favorite pizza, good. It was inspired by a couple of my good friends that had it from a restaurant in Denver. They told me about it and said we had to recreate it. So, we had a pizza night and recreated it along with 3 other pizzas. And this one was my favorite. Something about these flavor combinations are so so perfect! Bonus, this pizza is super easy and calls for just a few ingredients!
I’ve made this pizza with both my homemade pizza dough along with my cornmeal pizza dough and they are both equally delicious, just really depends what you are in the mood for. You can easily use store bought dough as well, what ever is easiest for you right now.
1 can whole San Marzano (or any whole) tomatoes
1 lb thick cut bacon
2 poblano peppers
5 oz goat cheese
1/4 cup cornmeal
To make:
Preheat oven to 500 degrees. If using a pizza stone, heat the stone in the oven for 1 hour. If using a baking sheet, pre-heat the baking sheet for 20 minutes;
Strain the liquid from the canned tomatoes so you just have the whole tomatoes. Save the liquid for chili or marinara or whatever. Roughly crush the tomatoes with your hands and set aside
Chop bacon into bite sized pieces and fry in pan over medium heat until cooked completely. Keep the grease in the pan, remove bacon from grease and set aside.
Slice poblanos lengthwise and remove seeds. Saute poblanos in bacon grease for 5 minutes, just until slightly tender. Remove from pan and set aside
Cover pizza peel with cornmeal. If you don’t have a pizza dough you can use a thin cutting board or half baking sheet. You just need a flat surface that you can easily transfer the dough from.
Shape pizza dough on pizza peel.
Spread crushed tomatoes over dough followed by bacon and peppers. Top with crumbled goat cheese and place in oven. Bake for 6-10 minutes until crust is crisp and golden.
Let rest for 5 minutes. Cut, serve, enjoy!
