MNF – Pizza with Ricotta, Bacon and Grapes


Sounds a bit strange, doesn’t it? But the saltiness of the bacon, the creaminess of the ricotta and the sweetness of the grapes together blend into a mouthful of heaven. This makes a great appetizer – or an easy pizza dinner! Pair with a light, fruity, white wine or a pale ale and you have it made.

For MNF or anytime, this is a winner!

Pizza with Ricotta, Bacon & Grapes

  • 14 oz. fresh pizza dough (regular, rosemary or whole wheat)
  • 1/4 c fresh ricotta
  • High quality honey
  • pinch of sea salt
  • 1 tsp. fresh thyme leaves
  • 2 slices cooked bacon, cut into 1/2″ pieces OR
  • 2 slices cooked pancetta, cut into 1/2″ pieces (or both if you wish)
  • 12 large red seedless grapes, halved
  • cornmeal

Prepare pizza stone or pan or large baking sheet and dust lightly with cornmeal. If using a baking sheet, line with parchment paper before dusting with cornmeal.

Preheat oven to 500 (or broil temperature but NOT broil setting).

Roll out pizza dough to about 14″ round – or press outwards for artisan shape to about same dimension. Transfer dough to cornmeal dusted pizza pan. Spread the ricotta over the entire  surface, just to the edge. (It’s OK to use a little more if you need to.) Drizzle with a little of the honey – not too much – a little goes a long way! Distribute the bacon and/or pancetta over the top of the pizza and place the grapes, cut side down, over in the open spaces. Press the toppings down lightly.

Bake the pizza until the crust is golden brown and toppings are hot; it should take about 10 minutes at 500. (If your oven only goes to 400 or 450, it will take 15 – 20 minutes, but WATCH it carefully – you don’t want it to burn.

Cut into wedges and serve 6-8

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