Mini pizza with squash, bacon and arugula

Preparation time: 40 minutes
Cooking Time: 20 minutes
Portion: 6

 

 

 

 

 

 

Ingredients

For the dough:

• 2 cups flour, plus more for work surface
• 1 teaspoon brewer’s yeast
• 1 teaspoon salted herbs
• 1 teaspoon granulated maple sugar
• 1 cup blond beer

For topping:

• 2 cups squash, cubed and blanched
• 1 cup arugula
• 1 cup fresh goat's cheese
• 1 cup cooking cream 15 %
• 4 slices bacon, cooked, halved and sliced thin

Preparation

1. In a large mixing bowl combine the flour with yeast and maple sugar. Gradually add up beer and salted herbs, kneading until the dough forms into a tight ball.
2. Cover and let rest 30 minutes.
3. Heat a large skillet over medium high heat and add bacon. Once bacon is cook, reserve. Add the squash and saute about 5 minutes.
4. Preheat oven to 200°C (400°F). Place two baking sheets or pizza stones in oven to preheat.
5. Turn the dough out onto a well floured surface. Roll into 6 flat pizza crusts. Transfer to parchment paper, pre-cut to the size of the baking sheets.
6. Mix the goat's cheese and cooking cream together and spread a portion of the mixture onto each crust. Top with squash.
7. Carefully remove the hot baking sheets from the oven and transfer the parchment paper with pizzas to the pans. Bake about 10-15 minutes until crust is golden brown.
8. Top each with a portion of arugula and bacon to serve.