Maple & Bacon Bannock Pizza
Prep Time
Serves
Cooking Mode
1 tsp active dry yeast
1 tsp sugar
1¾ cups all-purpose flour
2 tbsp whole-wheat flour
1 tsp salt
1 tsp olive oil
2 tsp Dijon mustard
1 cup shredded Cheddar cheese
6 slices Sensations by Compliments Thick Centre-Cut Applewood
Smoked Bacon, cooked and crumbled½ Granny Smith apple, cored and thinly sliced
¾ cup arugula
1 tbsp Sensations by Compliments 100% Pure Canadian Maple Syrup
1 tsp active dry yeast
1 tsp sugar
1¾ cups all-purpose flour
2 tbsp whole-wheat flour
1 tsp salt
1 tsp olive oil
2 tsp Dijon mustard
1 cup shredded Cheddar cheese
6 slices Sensations by Compliments Thick Centre-Cut Applewood
Smoked Bacon, cooked and crumbled½ Granny Smith apple, cored and thinly sliced
¾ cup arugula
1 tbsp Sensations by Compliments 100% Pure Canadian Maple Syrup
Directions
1In cup or small bowl, place 2/3 cup (150 mL) warm water. Sprinkle in yeast and sugar (do not stir). Cover and let stand 10 min. until foamy.
2Meanwhile, in large bowl, mix together all-purpose flour, whole-wheat flour and salt. Add foamed yeast mixture and olive oil. Use a fork to mix well. Press together to form dough. (Alternatively, in food processor, pulse together all-purpose flour, whole-wheat flour and salt. Mix olive oil into yeast mixture and drizzle through feed tube while processing to form dough.)
3Turn dough onto floured surface and knead about 10 min. until smooth but still tacky. Place on parchment paper-lined baking sheet; cover with a damp cloth. Place in warm spot to rise 2 hr., or until doubled in size.
4Preheat oven to 400°F (200˚C).Transfer dough to floured surface. Pat out air pockets. Used floured rolling pin to roll into 12 x 8-in. (30 X 20-cm) rectangle. Place back on parchment paper-lined baking sheet. Spread with mustard. Sprinkle with cheese; top with bacon and apple. Bake 23 to 25 min. until bannock is golden brown and cheese is melted. Remove from oven. Sprinkle with arugula. Drizzle with maple syrup. Cut into slices to serve.
Tips
1
Use store-bought pizza dough (roll to 1/4-in./5-mm thick) in place of bannock dough.
Disclaimer
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Personal Note
Personal Note
