Pizza Redux... This Time with Bacon!

OMG I love pizza so much. A couple of days ago, I made some dough following these instructions, but using this recipe (I don't have sourdough starter... yet... and maybe next time I'll try it with a poolish). I split the dough in three, refrigerated one ball and froze the other two.

One of our favorite pizza topping combinations is pepperoni, bacon, and jalapeno. Since I found some amazing-looking bacon at Whole Foods the other day, I thought I'd do something similar - bacon and pickled Fresno peppers. I made the pickled peppers by slicing fresh peppers from my mother-in-law's neighbors' garden and simmering them in white vinegar, sugar, and salt for about 5 minutes, then letting them sit in the brine in the fridge for several hours.

Peppers after simmering in brine

Black Forest bacon, whole milk mozzarella, pickled peppers, tomato paste, dough

Cut bacon into pieces and cook

The sauce will be tomato paste with dried basil & oregano, S&P, olive oil

But then I remembered some roasted grape tomatoes I had puréed

Sauce 

Cut the cheese after a stint in the freezer

To shred fast, use the processor with the shredder attachment

Components assembled

Press out the dough with your hands

We like it saucy

Ready for the oven

After about 6 minutes on broil

Nice bottom!

Next time we may try baking on the grill, since we can get it past 550°F. I'd really like to get that crispy, charred crust. It was very delicious pizza, even so.