Pigs ‘n Heaven Pizza

Ingredients

• Pizza Dough

• 3/4 cup warm water (105-110 degrees F.)
• 1 teaspoon yeast
• 1 teaspoon sugar
• 1 3/4 cup all purpose flour
• 2 Tablespoons fresh minced garlic
• 1 Tablespoon dried basil
• 1 Tablespoon dried oregano
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 Tablespoons extra virgin olive oil
• Cornmeal for pizza stone

• Pizza Topping

• 6 slices crispy bacon, crumbled
• 1/4 cup roasted corn
• 1/2 small red onion, sliced and caramelized
• 3/4 cup mozzarella cheese, shredded
• 3/4 cup fontina cheese, shredded
• Freshly ground black pepper
• 2 Tablespoons extra virgin olive oil

• White Wine Truffle Cream Sauce

• 1 small shallot, sliced
• 3 cloves garlic, sliced
• 1 Tablespoon olive oil
• 1 cup Cavit Chardonnay
• 1 cup heavy cream
• 1 teaspoon nutmeg
• 2 Tablespoons butter
• 1 ounce white truffle oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preparing the dough: Mix water, yeast and sugar in a measuring cup. Stir well to dissolve. Cover with a towel and let sit, about 5 minutes, while you prepare the flour mixture. Sprinkle flour into a large mixing bowl. Add the garlic and mix well. Add the basil, oregano, red pepper, salt and black pepper. Mix well. Uncover water mixture and stir to combine. Pour the water mixture into the flour mixture and begin stirring. Add one Tablespoon of olive oil and continue to stir. After a few minutes, add the other Tablespoon of olive oil and begin kneading the dough by hand. Continue kneading for a few minutes as the dough begins to take form and shape it by hand into a small ball, using a bit of flour to keep it from sticking. Sprinkle flour in bowl and place the dough back into the bowl. Cover with a towel and let rise for at least one hour. Turn the oven to 500 degrees and preheat the stone. While the dough rises, prepare the sauce and toppings.
2. Making the sauce: Saute shallots and garlic in olive oil on medium heat for 5 minutes. Add wine and reduce by 90%, approximately 15 minutes. Add the cream and reduce by 50%, approximately 10 minutes. Remove from heat and whip in the nutmeg, butter and truffle oil. Season with salt and pepper to taste. Strain to remove shallots and garlic and keep warm over low heat, stirring occasionally.
3. Prior to baking: When the dough has doubled in size, take it out of the bowl and place on a lightly floured surface. Press and stretch the dough out to 12 inches. Transfer the uncooked dough onto a lightly floured pizza peel.
4. Baking the pizza: Sprinkle the stone with a punch of cornmeal and transfer the dough onto the stone. Cook the dough, without toppings, for 8 minutes. Remove the dough with the pizza peel. Spread 1/2 cup of the truffle cream sauce evenly across the dough leaving one inch of crust on the outer edge. Sprinkle the two cheeses evenly over the sauce. Evenly distribute the bacon, corn and onions over the cheese. Brush the outer crust with a light coating of olive oil. Slide the pizza back onto the stone and cook for another 7 minutes or until the crust is golden brown and the cheese is slightly bubbly. Slide the pizza out of the oven and onto a clean cutting board. Add a light fusing of freshly ground black pepper evenly over the whole pie. Cut the pizza evenly into 6 slices.

Notes