It’s funny to think of what comforts you. I’m sitting here writing this in my hotel room in Oregon. I was invited on a blogging trip that came at a time when I really needed to get away. My routine was wearing me down and I’d been aching for alone time like you wouldn’t believe. If you’re a mom you know how rare it is to get a moment to just think about yourself. No one else. Just you and your thoughts. To be the only person of your family in line at the TSA…not bracing for security checks with a kid who needs his Curious George and is upset that he has to take his watch off and carry his own backpack. None of that. Today I spent an extra hour at the airport due to flight delays and was actually happy about it. More time to read my book. More time to people watch. Time to be myself and observe other people who were freaking out over flight delays. More time for reading, I kept repeating to myself.
Tonight I had an amazing dinner with uninterrupted adult conversation. I came back to my hotel room, unpacked and situated myself. Somehow I find great pleasure unpacking and setting up my homebase and I had this moment where it was just really quiet in my hotel room. A very eery quiet. A quiet that I didn’t anticipate. I mean, I had looked forward to this quiet all week. Lawd!! I praaaaaaayed for this quiet and here it is. So I immediately turned on music in my room and felt better. Comfort found in music. Does this mean I’ve finally adjusted to a life with background noise? I don’t know.
Last week this pizza fed us well. My goal was to use up some of our leftovers before I went grocery shopping. Somehow I was left with three strips of bacon (why didn’t I cook the whole package??) and a handful of peas and with a little rooting around our fridge I found cheese, lemon & grabbed some mint growing in a pot on our deck. Casey thinks it’s the best pizza I’ve made with the Bacon Cheeseburger Pizza being his close second. Perhaps I’ve found Casey’s comfort food combination> It might be yours too. I think he likes it because it has a carbonara vibe. Comfort, indeed.
And we’re off! It all starts with a batch of no-knead pizza dough.
This time we’re going for a thinner crust so we split it in half. You can pop the other half in the fridge or make another pizza! I usually make a simple tomato/cheese number for Cooper. Then I freeze the leftovers so we can reheat it at a later date.
Ingredient gathering!
Spread the pizza dough out onto a well oiled baking sheet.
I layered half of the cheese on the bottom with the bacon.
Then add everything else on top! Finish with red pepper flakes, salt & pepper.
Ready to go in the oven.
Done!!
Extreme closeup. It looks too good to be true!
Fresh mint comes to town. It adds a little something something.
We squeeze some lemon juice on top to brighten up the situation.
Uncle Jessie said it best…. HAVE MERCY. You want to push it over the edge? Sprinkle goat cheese or feta on top. Mind blown!
Your tastebuds are in for a real treat. PIZZZZZZAAAAAA
Bacon & Pea Pizza
makes one 13 x18 inch pizza
- 1/2 batch no-knead pizza dough
- extra virgin olive oil (for baking sheet)
- 3 strips bacon, roughly chopped
- 1/2 cup shelled peas
- 3 cloves garlic, thinly sliced
- 2 green onions, thinly chopped (both white & green parts)
- 1/2 cup shredded mozzarella
- 3/4 cup shredded aged cheddar
- pinch red pepper flakes (put more if you like spicy!)
- sea salt & fresh cracked pepper
- 1/2 cup chopped mint (about 1/2 bunch)
- freshly squeezed lemon juice
- grated Parmesan
Preheat oven to 500F.
Oil a 13×18 inch rimmed baking sheet liberally with good extra virgin olive oil. Then gently plop the dough on the pan and stretch and press it out to the edges. If it springs back wait five minutes and then proceed. The dough is very thin. If it tears, piece it back together.
Evenly top the pizza dough with bacon, sliced garlic, green onions, mozzarella and aged cheddar. Add a heavy pinch of red pepper flakes, salt & pepper. Put the pizza in the oven to bake for 18-20 minutes. To serve, freshly chopped mint leaves and a liberal squeeze of lemon and a sprinkling of grated Parmesan on top.
