Bacon Alfredo Pizza
Flavors / Smokes Used
|Flavor / Smoke||Usage Rate||Description|
|Wood Fired Brick Oven RA17029||2.50%||Wood Fired Brick Oven RA17029 adds a smooth, smoky impression, followed by distinct flame kissed roast notes, finishing with a mellow sweetness.|
|Chopped Crisply Cooked Bacon||3.25||0.20||92.00||9.20|
|Prepared Pizza Dough, room temperature||14.18||0.89||402.00||40.20|
|Shredded Provolone Cheese||7.41||0.46||210.00||21.00|
- Kneed the Red Arrow product into prepared pizza dough. Weigh out 134 gram ball of dough.
- On a baking sheet coated with nonstick cooking spray, roll dough out into a 8-inch circle.
- Spread about 70 grams Alfredo sauce on crust. Sprinkle with about 32 grams diced tomato and about 30 grams bacon. Top with about 70 grams provolone.
- Bake in a 450 degree oven for about 10 minutes or until cheese has melted.