EagleTribune.com, North Andover, MA


October 11, 2013

Sugar pumpkin, candied bacon top this autumn pizza

The invitation is in the title: White Grilled Pizza with Sugar Pumpkin and Candied Bacon. How can you resist such an invitation to the table? Grilling pizza is quite simple at home; a small indoor grill and a saute pan is all that you need. Make a white sauce out of ricotta cheese, add a little Gruyere cheese, top with sugar pumpkin and dress with candied bacon.

This dish is a perfect blend of summer and fall, and works beautifully as a lunch or dinner dish. Chef Nick Rabar, in the video accompanying this article online, shows you how to perfect this unique and simple pizza with his Rhode Island charm.

White Grilled Pizza with Sugar Pumpkin and Candied Bacon

8 ounces raw pizza dough

2 tablespoons olive oil

3/4 cup ricotta cheese

1/4 cup heavy cream

1 sugar pumpkin, peeled, sliced and roasted

2 thick slices of bacon, dices

1 ounce maple syrup

1 cup Gruyere cheese

10 ounces sage leaves, chiffonaded

Pinch salt and pepper

Parmesan cheese

Render bacon until crispy in a small sauté pan over medium heat.

Drain fat from pan, and add maple syrup to pan, and stir until bacon is coated with syrup. Remove from heat, and reserve.

Combine ricotta cheese and heavy cream in a mixing bowl. Reserve.

Stretch dough by hand on a well-oiled cutting board until thin.

Place dough on a well-seasoned, preheated cast iron stove top grill, over medium heat, and cook until golden brown grill marks form (about 4 minutes).

Flip dough and lower heat.

Add ricotta spread, sugar pumpkin, candied bacon and Gruyere cheese.

Cover pizza, using an inverted sauté pan or tall pot cover.

Cook until cheese has melted.

Remove cover and top pizza with sage, Parmesan cheese, a pinch of salt and pepper, and a drizzle of olive oil.

Recipe courtesy of Nick Rabar, www.avenuenamericankitchen.com/chef_2_go, 2013.




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