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My Grilled Pizza: The Arugula-Chicken-Bacon - Sponsored By Alce Nero

This marks the end of the Alce Nero's sponsorship campaign. I would like to thank Alce Nero for the kind sponsorship and StarNgage for bringing together. I am honored to be able to use such high quality ingredients from Alce Nero. I don't think I will go back to other brands. I still have some of the ingredients and I will definitely be using them for my recipes in the future. It has been a wonderful experience indeed.

 

 

I started this campaign with a pizza so, why not end it with another pizza? I am making use of my homemade ricotta and of cos Alce Nero's organic extra virgin olive oil + balsamic vinegar glaze. Initially, I tot it is a bottle of balsamic vinegar. But as I took a closer look, it is actually balsamic vinegar glaze. It sure took the hassle off from reducing balsamic vinegar into a thick glaze. Guess what? No sweetener in sight! Alce Nero is the best!

 

 

Alce Nero has a wide range of organic products, from pastas to tomato sauces to jams and even honey. If you are residing in Singapore, you can visit their range of products here or you can head down to NTUC Finest Organic Section. You can also order online via: Healthy Gourmet*Purchase ANY 2 Alce Nero products and stand a chance to win a staycation at the Siloso Beach Eco Resort in Sentosa - two nights at the Roof Garden Suite worth $1,050! The contest ends 30 June.* If you are not residing in Singapore, you can check out Amazon.

 

 

This pizza is usually served with prosciutto, but you may already know that I do not consume pork, so I used chicken bacon indeed. And prosciutto is super pricey here. If you cannot find any chicken bacon, you can use turkey bacon or just stick with prosciutto. The result will still be awesome. In closing. I really hope you will give this recipe a try. Thank you so much for your kind support and for joining me in this journey.

 

Ingredients:
(Makes 2 grilled pizza)

  • Good Quality Chicken Bacon, 4 Strips or More

  • Homemade Ricotta, 1/2 Cup

  • Roasted Garlic, 2 Cloves

  • Nori Flakes, Pinch

  • Shichimi Togarashi, Pinch

  • Pecorino Romano Freshly Grated, A Handful

  • Fresh Lemon Zest, 1/2 Lemon

  • Fresh Lemon Juice, 1/2 Lemon

  • Grilled Pizza Dough, 2 Dough Balls

  • Roasted Sesame Oil, For Brushing

  • Alce Nero's Organic Extra Virgin Olive Oil, A Few Drizzle

  • Fresh Arugula Preferably Organic, A Handful

  • Alce Nero's Organic Balsamic Vinegar Glaze, A Few Drizzle

Equipment:

  • Griddle / Grill Oven

  • Cast Iron Skillet / Pan

Directions:

  1. Please visit my "My Grilled Pizza Journey and Beyond" page for more information.

  2. Please visit my "Grilled Pizza Dough" page for the recipe.

  3. Please visit my "How To Make Ricotta" page for the recipe

  4. Skip the follow steps if you are using prosciutto

  5. In a skillet over medium heat, lay in the chicken bacon.

  6. Cook until the edges start to crisp up.

  7. Flip and cook for another min.

  8. *You do not want to cook the bacon until it is crispy as it will be difficult to fold. Unless you wouldn't be bothered about the presentation.*

  9. Remove from heat and set aside.

  10. In a bowl, add ricotta and roasted garlic.

  11. *To make roasted garlic, simply wrap garlic cloves with aluminium and broil in the oven for about 30 mins or until they are tender soft.*

  12. Using a fork to mash the roasted garlic and mix until well combined.

  13. Add in nori, togarashi, pecorino, lemon zest and juice.

  14. Mix until well combined.

  15. Set aside in the fridge until ready to use.

  16. Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.

  17. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing.*

  18. In a griddle over medium heat, gently place in the dough oiled side down.

  19. Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.

  20. Brush the top with sesame oil.

  21. Grill until almost charred.

  22. Flip the dough.

  23. Immediately turn the heat down to medium-low.

  24. Spread a thin layer of that ricotta mixture onto the pizza dough.

  25. Immediately cover the griddle to generate steam so that the cheese will melt.

  26. As soon as the cheese melts and bottom is charred, remove the cover.

  27. Remove the pizza from heat and transfer onto a serving plate.

  28. Immediately. scatter arugula over the pizza dough, spreading out evenly.

  29. Fold the bacon (like shown in the photo) and lay it on top of the bed of arugula.

  30. Repeat the steps for the remaining pizza.

  31. Slice and serve immediately.

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