THREE-CHEESE BACON PIZZA
Provided by Food Network Kitchen
Time 40m
Yield 4 (makes 2 pies)
Number Of Ingredients 11
Steps:
- Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475 degrees F for at least 15 minutes. Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic and oregano in a medium bowl; season with salt and pepper. Slide the dough directly onto the hot stone or baking sheet and bake until lightly golden and puffy, about 7 minutes. Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts. Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar and bacon. Slide the pizzas back onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, about 8 more minutes. Sprinkle with the parmesan.
CANADIAN BACON PIZZA
Canadian bacon with pineapple and green pepper on French bread makes a quick and tasty pizza.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with butter. Bake at 450° for 5 minutes or until lightly browned. , Spread marinara sauce over bread. Top with Canadian bacon, pineapple, green pepper, onions and cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece in half.
Nutrition Facts : Calories 440 calories, Fat 17g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1343mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 4g fiber), Protein 23g protein.
BACON CHEESEBURGER PIZZA
Combine two family favorites-burgers and pizza-in a mouth-watering main dish that goes from start to finish in less than half an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Cut bread loaf horizontally in half. Cut bread halves crosswise in half to make 4 pieces (to fit on cookie sheet). Arrange on large ungreased cookie sheet; set aside.
- In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in pizza sauce. Spread beef mixture over bread. Sprinkle with tomato, bacon and cheese.
- Bake 12 to 15 minutes or until pizza is hot and cheese is melted.
Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 1 g
TARTE FLAMBEE (ALSATIAN BACON & ONION TART)
While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
- Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
- Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
- Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
- Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.
Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g
BACON AND CHEESE BREAKFAST PIZZA
An area fire fighter shared this recipe with me. It's good for breakfast and even a light dinner. As a busy college student, I'm a big fan of this easy recipe.
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Roll pastry to fit a 12-in. pizza pan. Bake at 425° for 5 minutes. Sprinkle bacon and cheese evenly over crust. , In a large bowl, beat eggs, sour cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes or until pizza is puffy and lightly browned.
Nutrition Facts : Calories 595 calories, Fat 40g fat (21g saturated fat), Cholesterol 248mg cholesterol, Sodium 1509mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 0 fiber), Protein 32g protein.
CHEESE AND BACK BACON PIE
Not really a pie, more a cheese, potato, and bacon mess with a crispy topping! Very fattening. I like to serve this with fresh bread smothered in lots of butter and canned chopped tomatoes.
Provided by LilithPaige
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut Red Leicester cheese into 1/2-inch cubes; set aside.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until almost cooked through, 10 to 15 minutes.
- While the potatoes are cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until completely cooked but not too crisp, about 10 minutes. Drain bacon slices on paper towels and roughly chop when cool enough to handle.
- Drain potatoes and then mash them roughly; you want a few lumps left in this. Add Red Leicester, chopped bacon, and lots of black pepper; stir to combine. Transfer to a large, deep, oven-proof dish and sprinkle grated Cheddar over top.
- Bake in the preheated oven until golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 21.3 g, Cholesterol 82 mg, Fat 26.7 g, Fiber 2.2 g, Protein 22.9 g, SaturatedFat 15.7 g, Sodium 646.1 mg, Sugar 1.6 g
ONION, BACON AND CREAM PIZZA
Provided by Susan Herrmann Loomis
Categories Milk/Cream Dairy Onion Pork Appetizer Bake Bacon Spring Birthday Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- 1. To make the dough, pour the water into a large bowl or the bowl of an electric mixer. Mix in the yeast and 1 cup of the flour, mix, then let sit at room temperature until the mixture begins to bubble, about 30 minutes. Add the salt, stir, then add an additional cup of flour. The dough should be quite soft. Cover and let sit at room temperature until the dough has doubled in bulk, about 1-1/2 hours.
- 2. Preheat the oven to 450 degrees F.
- 3. Divide the dough in half. Heavily flour a work surface, and roll out the dough to a 15 x 11-inch rectangle (the dough should be paper-thin except at the edges, where it will be slightly thicker.) Carefully transfer the dough to a well-floured baking sheet.
- 4. Mix the onions and the cream together in a medium-sized bowl and spread half on the dough. Sprinkle half the bacon evenly over the onions and cream. Repeat with the remaining dough, onions, cream, and bacon.
- 5. Bake the pizzas in the center of the preheated oven until the crust is golden and the onions soften and begin to turn golden, about 20 to 25 minutes. If you can't fit both pizzas on the center rack of the oven, switch them halfway through baking.
- 6. Remove the pizzas from the oven and slip them onto a work surface. Season with freshly ground black pepper, then cut into serving pieces.
CREAM CHEESE, ONION & BACON TART (FRANCE DOES PIZZA!)
The French may call this a tart, but I call it a spec pizza done in the French tradition. Per the intro, "In Alsace, this tart was traditionally cooked in the baker's oven, so it's important to have an oven that heats to a high temp for rapid, effective cooking." A Riesling or Gewurztraminer was suggested as a wine choice to accompany this dish. As this is my final offering from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin, I say a fond *Au Revoir* to his spec recipes. *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 32m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475F (220C). Roll out dough as thinly as possible & use it to line a lrg oblong cookie sheet (16 x 12 in).
- Prick the dough base w/the tines of a fork to within 1/2-in of the edges & bake blind for 10 minutes. Allow to cool for at least 10 minutes. DO NOT turn off the oven.
- Combine cream cheese (or ricotta if using) w/the creme fraiche, flour, salt & oil to form a thick paste & spread it over the dough.
- Crisp bacon in a lrg frying pan, remove w/a slotted spoon & set aside, reserving 2 tbsp of bacon fat & discarding any excess. Peel & chop onions & brown them in the reserved bacon fat.
- Scatter bacon & onions over the cheese topping. Season w/pepper to taste pref. Return to the oven, cook for 2 min & serve immediately.
- NOTE: Feel free to use a pizza pan if you have 1 equivalent in size (192 sq in).
Nutrition Facts : Calories 961.3, Fat 95.9, SaturatedFat 51.4, Cholesterol 290.6, Sodium 771.3, Carbohydrate 13.8, Fiber 1, Sugar 6.5, Protein 14.4
FLAMMEKUECHE (THIN-CRUSTED CHEESE, ONION AND BACON TART)
Provided by Patricia Wells
Categories dinner, lunch, main course, side dish
Time 3h
Yield Sixteen to 20 servings
Number Of Ingredients 9
Steps:
- Combine the water, yeast and one cup of the flour in a large mixing bowl. Stir until thoroughly blended and set aside to proof the yeast, about five minutes.
- Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes.
- Once kneaded, place the dough in a bowl, cover, and let rise at room temperature until double in bulk, about one hour.
- Punch down and let rise again, covered, until double in bulk, about one hour.
- Preheat the oven to 450 degrees.
- Combine the onions, cheese, creme fraiche, salt and pepper and let sit for 15 minutes to soften the onions.
- Roll the dough on a lightly floured surface into a rectangle to fit a large baking sheet, measuring about 12 1/2 by 15 inches. Place the dough on the baking sheet.
- Spread the onion mixture over the dough right to the edge. Sprinkle the bacon evenly over the top, then sprinkle generously with pepper.
- Bake just until the dough is crisp, 15 to 20 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 201 milligrams, Sugar 1 gram, TransFat 0 grams
FOUR-CHEESE FRENCH BREAD PIZZA
Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you'll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.
Provided by Dawn Perry
Categories easy, weeknight, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the sauce: Heat oven to 450 degrees. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until starting to turn golden, about 1 minute. Whisk in the milk, a few splashes at a time to start, until evenly incorporated. Bring to a full boil, reduce to a simmer, and cook, whisking occasionally, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. (It will continue to thicken as it cools.). Remove from heat, and whisk in Parmesan, pecorino, salt and pepper. Let cool.
- Prepare the pizza: Combine olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle but doesn't brown, about 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Toss together the cheeses in a medium bowl. Spread sauce over the two bread halves all the way to the edges and top with cheese.
- Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.
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