YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Savor the rich, smoky flavors of our bacon, mushroom, and goat cheese pizza, a combination not often seen but sure to become your new favorite! Cooked to perfection on the Yoder Smokers Wood-fired Oven. Each bite features a crispy crust, perfectly complemented by the savory blend of bacon, earthy sautéed mushrooms, and creamy goat cheese.
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Recipe from @FirstDueBarbecue on Instagram and Facebook
INGREDIENTS
- Pizza Dough (homemade or store-bought)
- Pizza Sauce
- Low-Moisture Shredded Mozzarella
- Goat Cheese
- Bacon
- White Mushrooms
- Butter
- Olive Oil
- Semolina Flower
INSTRUCTIONS
Remove pizza dough from refrigerator at least 1 hour prior to stretching to allow dough to come to room temperature.
Set Yoder to 550-600 degrees and allow the wood-fired oven stone to reach temperatures of at least 500 degrees before cooking.
Mushrooms
1. Remove stems and slice.
2. Heat 1-2 tablespoons of butter in a pan on medium heat.
3. Add sliced mushrooms and cook until soft and water released from the mushrooms has evaporated from pan.
4. Remove mushrooms from pain and set aside.
Bacon
1. Heat oven to 350-375.
2. Lay bacon out on a cookie sheet.
3. Cook bacon until done but not yet crispy. This will prevent bacon from burning while cooking pizza.
4. Remove Bacon from pan and place on a tray with paper towels to absorb excess grease.
Assemble Pizza
1. Coat dough ball in semolina flour and sprinkle some extra on counter where dough will be stretched.
2. Stretch dough to about 12 inches in diameter. (Dough stretching tutorials can be found on Youtube!)
3. Spread a thin layer of sauce on the pizza.
4. Lightly top with low moisture mozzarella.
5. Add Bacon, Mushrooms and Crumbled Goat Cheese on top of mozzarella.
6. Lightly brush crust with olive oil.
Cooking Pizza
1. Verify temperatures of oven with infrared thermometer.
2. Flour pizza peel prior to sliding it under the pizza.
4. Side pizza into the center of the wood-fired oven and allow pizza to cook for approximately 2 minutes before checking and turning pizza. This will allow time for the bottom of the pizza to begin to cook and prevent sticking when turning.
4. Check and rotate about every 1-2 minutes until it reaches desired doneness.
5. Slice, serve, and ENJOY!
Savor the rich, smoky flavors of our bacon, mushroom, and goat cheese pizza, a combination not often seen but sure to become your new favorite! Cooked to perfection on the Yoder Smokers Wood-fired Oven. Each bite features a crispy crust, perfectly complemented by the savory blend of bacon, earthy sautéed mushrooms, and creamy goat cheese.
—
Recipe from @FirstDueBarbecue on Instagram and Facebook
INGREDIENTS
- Pizza Dough (homemade or store-bought)
- Pizza Sauce
- Low-Moisture Shredded Mozzarella
- Goat Cheese
- Bacon
- White Mushrooms
- Butter
- Olive Oil
- Semolina Flower
INSTRUCTIONS
Remove pizza dough from refrigerator at least 1 hour prior to stretching to allow dough to come to room temperature.
Set Yoder to 550-600 degrees and allow the wood-fired oven stone to reach temperatures of at least 500 degrees before cooking.
Mushrooms
1. Remove stems and slice.
2. Heat 1-2 tablespoons of butter in a pan on medium heat.
3. Add sliced mushrooms and cook until soft and water released from the mushrooms has evaporated from pan.
4. Remove mushrooms from pain and set aside.
Bacon
1. Heat oven to 350-375.
2. Lay bacon out on a cookie sheet.
3. Cook bacon until done but not yet crispy. This will prevent bacon from burning while cooking pizza.
4. Remove Bacon from pan and place on a tray with paper towels to absorb excess grease.
Assemble Pizza
1. Coat dough ball in semolina flour and sprinkle some extra on counter where dough will be stretched.
2. Stretch dough to about 12 inches in diameter. (Dough stretching tutorials can be found on Youtube!)
3. Spread a thin layer of sauce on the pizza.
4. Lightly top with low moisture mozzarella.
5. Add Bacon, Mushrooms and Crumbled Goat Cheese on top of mozzarella.
6. Lightly brush crust with olive oil.
Cooking Pizza
1. Verify temperatures of oven with infrared thermometer.
2. Flour pizza peel prior to sliding it under the pizza.
4. Side pizza into the center of the wood-fired oven and allow pizza to cook for approximately 2 minutes before checking and turning pizza. This will allow time for the bottom of the pizza to begin to cook and prevent sticking when turning.
4. Check and rotate about every 1-2 minutes until it reaches desired doneness.
5. Slice, serve, and ENJOY!
