Vegetable and bacon pizza

Pizza aux légumes et bacon | Recette | F. Ménard
Bacon tranché 250g
Pizza aux légumes et bacon | Recette | F. Ménard
Bacon tranché 250g
Pizza aux légumes et bacon | Recette | F. Ménard


For the dough:

  • 1 cup water
  • 3/4 tsp. sugar
  • 1 1/2 tsp. salt
  • 1 1/2 tbsp. olive oil
  • 3 cups bread flour, sifted twice
  • 1 pinch of anise seeds
  • 1 3/4 tsp. fast-acting active yeast

For the topping:

  • At least 10 slices of bacon, cooked and cut into large pieces
  • 1 medium onion, coarsely sliced
  • 1/2 red pepper, cut into strips
  • 5 fresh asparagus cut into pieces
  • Small cherry tomatoes, whole
  • Roasted mushrooms, to taste (optional)
  • Mozzarella cheese


For the dough (16 inches):

  • Use a stand mixer, starting with the liquids first and the yeast at the end. Do not stir more than 5 minutes.
  • Add the sifted flour as needed if the dough is sticky.
  • Allow the dough to rise and double in volume then spread on the greased and floured pizza tray.

For the sauce :

  • Blanch 10 large tomatoes without peel.
  • Add 1 onion, finely chopped, 4 garlic cloves, finely chopped, 1 tsp. sugar, 1 1/2 tsp. oregano, a pinch of salt, 1 tsp. basil, cayenne pepper and tabasco to taste.
  • Let reduce on low heat. If too liquid, add a can of tomato paste.

Final steps:

  • Once the pizza is garnished, let it stand for at least an hour before cooking to allow the dough to rise a little.
  • Start by spreading the sauce, then add cheese, vegetables and bacon. Bake for about 12 to 15 minutes at 450 °F.

* Note that it is possible to prepare the dough and place it in the refrigerator one night before preparing the pizza. Just place it in a bowl, large enough to allow it to rise. The next day, take out the dough, spread it out, garnish it, and let it rise a little longer on the counter before cooking.