Crispy bacon, fresh fennel, and spicy garlic make the ultimate pizza combo. Today we’re going with the store-bought dough but cooking it twice––once on the stove and once in the oven for an extra crunchy crust.
1 10” pizza
Prep Time: 30 min Cook Time: 30 min
- 5 oz. thick cut bacon, cut into 1” pieces
- 12 oz. store bought pizza dough, room temperature
- ⅓ cup marinara sauce
- ¾ low moisture mozzarella, grated
- ½ bulb fennel, thinly sliced, fronds set aside for garnish
- 2 cloves garlic, very thinly sliced
Preheat oven to 450°F.
Drop the bacon into the Essential Pan and cook until browned, 5-7 minutes. Transfer bacon onto a towel-lined plate and clean your pan.
With lightly floured or oiled hands, stretch the dough into a 10” circle. Drizzle a little olive oil into the Essential Pan, and then transfer the dough into the pan.
Drizzle a little more oil on the surface of the dough. Layer marinara sauce, mozzarella, fennel, garlic and bacon on top of the dough.
Heat the pizza on the stove over medium heat until the crust's bottom becomes slightly golden, 2-3 minutes.
Transfer the pizza to the oven and bake until the crust is golden brown and the cheese has fully melted, 10-15 minutes. Let cool slightly, then top with reserved fennel fronds and serve.
Still hungry? Our extra-crispy Deep Dish Spicy Sausage & Broccoli Rabe Pizza makes for the perfect combo. Grab your leftover dough, and check out the recipe here.