Bacon Cabbage And Gruyère Pizza Food

CARAMELIZED ONION, BACON AND GRUYERE PIZZA

Steps:

• Place pizza stone in the oven and preheat the oven to 500°F.
• In a large bowl mix together 2 cups of bread flour, sugar, salt, and Fleischmann's® RapidRise™ Yeast.
• Make a well in the center of the dry ingredients and add the warm water. Using your hands, mix everything together until it forms a dough. The dough will be sticky, but don't worry, it will come together once you knead it!
• Turn the dough out onto a floured surface and knead the dough for 5 minutes or until the texture of the dough starts to smooth out. If the dough feels too sticky, add remaining ¼ cup flour in a tablespoon at a time until the dough is dry enough to work with. Form the dough into a ball and place into a greased bowl. Cover loosely with a dish cloth and put in a warm place to rise for just ten minutes.
• While the dough is rising, stir together the olive oil, garlic, and red pepper flakes in a small bowl. Set aside
• After ten minutes, turn the dough out onto a clean work surface. We like to do this on a piece of parchment paper for easy clean up and transport. Stretch out dough into a 12 inch round. Use a pastry brush to brush the dough from the center all the way to the crust with the garlic olive oil mixture.
• Sprinkle with cheese and top with caramelized onions and crumbled bacon. Carefully take the pizza stone out of the oven and transfer the pizza onto the hot pizza stone and bake for 10 minutes, rotating halfway through. Take out when the crust is golden brown and the cheese is bubbling.
• Let pizza cool for 10 minutes, slice and enjoy!

BACON, CABBAGE AND GRUYèRE PIZZA

Steps:

• Preheat oven to 400°F. Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off drippings from skillet and discard. Add cabbage to same skillet and sauté until wilted, about 5 minutes. Sprinkle caraway seeds and vinegar over and blend well. Season cabbage mixture with salt and pepper.
• Place pizza crust on heavy large baking sheet. Spread with mustard, then cabbage mixture. Sprinkle with bacon. Top with cheeses, spreading evenly. Bake pizza until cheeses melt and crust is crisp, about 20 minutes.

CABBAGE WITH BACON & ONIONS

Steps:

• Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
• Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
• Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.

BACON, CABBAGE, AND WHITE BEAN SOUP

Steps:

• In a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. If it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. Add your carrots, onion, and garlic. Cook for about 10 min, until vegetables are soft.
• Add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). Cover pot with lid. Bring to a boil. Add the beans and the cabbage, and let come to a gentle boil again. At this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute Stir every once in a while so nothing sticks to the bottom.
• Taste and adjust seasoning. If you'd like, add the tsp of salt here, if it needs it. If you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (I liked the small bit of sugar.).
• Simmer for another 10 to 15 minutes, adjusting seasonings as needed. Discard your bay leaf and serve. Garnish with a tbsp of freshly grated Parmesan (it adds a really nice nutty depth to the soup.).
• Stored in an airtight container, soup will keep well in the fridge for about 3-4 days.