Grilled Pizza With Bacon Rosemary Food

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GRILLED BACON AND TOMATO PIZZA



Grilled Bacon and Tomato Pizza image

Fire up the grill for easy pizza starring prebaked crusts, bacon, garlic-herb cream cheese, tomatoes and basil.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 16

Number Of Ingredients 6

5 slices bacon, cut into 1/2-inch pieces
1/2 cup garlic-and-herbs spreadable cheese (from 6.5-oz container)
1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)
1 large plum (Roma) tomato, cut into 10 thin slices
1 tablespoon extra-virgin olive oil
1/4 cup chopped fresh basil leaves

Steps:

  • Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.
  • Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.
  • Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.

Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Appetizer, Sodium 170 mg, Sugar 0 g, TransFat 0 g

BACON, POTATO, ROSEMARY AND FONTINA PIZZA



Bacon, Potato, Rosemary and Fontina Pizza image

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 1 (13 by 18-inch) pizza

Number Of Ingredients 16

1 recipe fresh pizza dough, recipe follows
3 to 4 baby Yukon gold fingerling potatoes, finely sliced
1/2 small onion, finely sliced
6 slices applewood smoked bacon, finely chopped
2 tablespoons rosemary leaves
1/4 cup extra-virgin olive oil, plus extra to grease pan
Kosher salt and freshly ground black pepper
1 cup shredded fontina cheese
1 cup baby arugula, optional
1/2 lemon, juiced
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl

Steps:

  • Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven.
  • In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil.
  • Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim.
  • Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
  • In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
  • If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
  • Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

GRILLED CHICKEN WITH ROSEMARY AND BACON



Grilled Chicken with Rosemary and Bacon image

This recipe goes together so easy with minimal prep. Chicken breasts with garlic powder, bacon, and rosemary are grilled. What could be better? I'm always thinking up easy rosemary recipes, since my yard has 5 huge bushes of rosemary! Enjoy! Great with grilled vegetables and rice.

Provided by Skoo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 26m

Yield 4

Number Of Ingredients 5

4 teaspoons garlic powder
4 skinless, boneless chicken breast halves
salt and pepper to taste
4 sprigs fresh rosemary
4 thick slices bacon

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
  • Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 2.3 g, Cholesterol 80.9 mg, Fat 8.1 g, Fiber 0.4 g, Protein 29.6 g, SaturatedFat 2.5 g, Sodium 348.1 mg, Sugar 0.7 g

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