White Pizza with Olives, Grape Tomatoes & Bacon

Name: White Pizza with Olives, Grape Tomatoes & Bacon
Yield: Makes one 10 to 12-inch pizza
Cuisine: [Ldw.value.EnumValue;@d9ebb60

Makes one 10 to 12-inch pizza

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White Pizza with Olives, Grape Tomatoes & Bacon

Makes one 10 to 12-inch pizza

If you are averse to ricotta, replace it with 1⁄3 cup of pizza sauce; either way the toppings will be sure to please.

Nutritional information per serving (based on 6 servings):Calories 193 (35% from fat)
carb. 24g · pro. 9g
fat 7g
sat. fat 2g
chol. 13mg
sod. 575mg
calc. 20mg
fiber 1g

Ingredients

½recipe, Basic or Gluten Free Pizza Dough (preceded recipes)
1½teaspoons olive oil
¼cup ricotta, strained if especially wet
1garlic clove, finely chopped
¼teaspoon kosher salt
Pinch freshly ground black pepper
½cup pitted kalamata olives
½cup grape tomatoes, halved
¼cup grated or shredded Pecorino Romano
4slices bacon, cooked and crumbled
Pinch crushed red pepper, optional
6 Medium to large fresh basil leaves, torn

Preparation

1. Stretch or roll the dough to a 10 or 12-inch round and fit onto an oiled pizza screen or into the provided baking pan (oiled). Brush the top of the dough with the olive oil and then dollop the ricotta across the surface, leaving about 1 inch around the edges for a crust. Evenly distribute the remaining ingredients, in the order listed, except for the basil.
2. Adjust the rack to position 3. Set to Pizza, 12-inch fresh at 450°F for 14 minutes. Once is preheated, slide pizza into the oven. Check a few minutes before cooking time is finished so that the pizza is not too dark.
3. Top with the torn basil leaves and slice and serve.