RH Staff

Yield: 4 servings.

CRUST:
1 cup water
2 Tbsp. olive oil
2 cups flour
1/2 cup cornmeal
1 Tbsp. minced fresh sage leaves
1 package (2 1/4 tsp.) instant dry yeast
1 tsp. salt
1 tsp. sugar

PIZZA:
2 cups sliced, smoked bacon, chopped
2 cups (8 oz.) Wisconsin White Cheddar cheese, shredded
1 cup walnuts, toasted, chopped
1 cup Italian parsley leaves, loosely packed

Heat water to 120°F-130°F.

To Make Dough: Mix 1 cup of flour, cornmeal, sage, yeast, salt and sugar. Add water and oil. Mix until almost smooth. Gradually add enough remaining flour to make a firm dough. Knead 5 minutes. Cover with a damp cloth and allow to rise in a warm place until doubled in sizeñabout 1 hour. Punch dough down; allow to rise one more time.

Cook bacon until done, but not crisp. Drain on paper towel.

To Assemble: Divide dough in half; roll or press each half into a 9” circle. Place on baking sheet. Top each with cheese, bacon and walnuts. Bake at 500°F for 8 to 10 minutes, or until dough is done. Sprinkle with parsley.

Photo Credit: Wisconsin Milk Marketing Board