#fudehouse

Ailment: The Sunday blues have you craving pizza, but you want to enjoy it shove it in your face, alone, in the comfort of your own home where pants are optional.

Cure-all: Peach and Bacon Pizza… with dough that doesn’t take 3 days to rest! Our friend Jeff over at Fudehouse.com shared this delicious pizza dough recipe with us (thanks Jeff!) and we topped it with some of our favorite ingredients. Sweet peaches meet savory bacon, spicy sriracha and tangy balsamic vinegar for a pie that’ll make you forget Monday lurks ahead. Looking for something more traditional? This dough recipe works just as well for a classic Pizza Margherita. 

PEACH & BACON PIZZA Makes one 12” Pizza

Ingredients:

For the dough: 1 1/2 cups all-purpose flour 1/2 cup water 1 teaspoon instant yeast 1 Tablespoon honey 1/2 Tablespoon salt Olive oil

For the toppings: 1/3 lb bacon, cut into 1/4” pieces 2-3 ripe, peeled peaches 1/4 cup basil (about 7 leaves) 1/4 cup shaved Parmesan cheese (wait until the end and shave directly onto the hot pizza) Balsamic vinegar Sriracha (we love Huy Fong)

Method:

Make your dough: Combine flour, yeast, water, honey and salt in a bowl and mix. Start with a bowl scraper or spatula and then get in there with your hands. It may seem like you’ve used too much flour but after a few minutes of kneading, most of it should be incorporated. If necessary, add a tablespoon or two of water. Work your ball of dough for a few additional minutes to build the gluten. After 5-7 minutes of kneading, place your dough in a large bowl generously greased with olive oil. Cover the bowl with a moist towel and let the dough rest for at least 1 hour. The longer you let it rest, the easier it’ll be to roll out. Still confused? Check out Jeff’s video. (Note that his recipe is double this one)

Preheat your oven to 475ºF. If using a pizza stone, place it in the oven BEFORE turning it on. Pizza stones need to heat up gradually, with your oven, or else they’ll crack and break.

While your dough is resting and your oven is preheating, cook off your bacon, but not too crispy – It will cook more on the pizza. Set bacon aside to drain on a paper towel-lined plate.

Using a paring knife (or the boil and shock method), peel and pit your peaches. Cut them into chunks about the same size as your bacon and set aside.

Once your dough has doubled in size, remove it from the bowl and place on a semolina or AP flour-dusted surface. Using your fingertips, press dough into a 10 inch circle or about 1/4 inch thick. Using your hands, gently stretch and shape your dough until it's thinner, about a 12 inch circle. Transfer to a semolina or AP flour-dusted pizza peel. Be generous with the flour or else your dough will stick. 

Assemble your pizza. Start with a swirl of sriracha beginning in the center and ending at the crust. Use more or less depending on how hot your taste buds like it. Evenly spread the peaches and bacon on top, leaving about half an inch from the edge. Make sure your pizza slides around easily on the peel. If it doesn’t, you’ll need to sneak some flour underneath.

Bake the pizza 8-10 minutes, rotating it halfway through, until the crust is golden brown. Remove from the oven and immediately garnish with balsamic, basil and a generous amount of shaved Parmesan. Serve pizza warm!

Voilà!