My friends at OXO sent me some of their products to help me make pizza so I can share it with you. Thanks, OXO! Are you ready for some Bacon and Pickled Pepper Pizza? I bet you are!
Making Pizza with OXO
This Bacon and Pickled Pepper Pizza is the perfect warmer weather pizza. The sharp pickled peppers give a lightness to what can sometimes be a heavy dish. The bacon is there for some smoky accent and the occasional crisp/chewy bite, but you can absolutely leave it off or switch it out for other meats.
The OXO folks sent these treats for me to use in making my pizza:
- Non-Stick Pro Pizza Pan: I have the OXO Non-Stick Pro 9″x13″ Cake Pan, so I had high expectations for the pizza pan. Still, pressing out and stretching the dough directly on the pan without benefit of cornmeal made me feel a little squidgy. I should not have worried. The pizza baked up like a champ and fairly slid off the pan. Plus, the pan allows you to make up to a respectable 15″ pizza.
- Complete Grate & Slice Set: A mandoline that stores neatly inside its plastic nest so you don’t get hurt. It comes with four different blade inserts: coarse and medium graters (which I consider more of medium and fine. They work best on harder cheeses. The block of mozzarella I grated created a lot of drag and I had to be very careful to keep the blade in place with one hand while grating with my other. On the Romano cheese I used as garnish, they worked exactly how I expect a good grater to work), a straight slicing blade and a julienne slicer, which is a two-blade combo–a straight slicing blade coupled with a toothed blade. The julienne slicer is the only blade I didn’t use to make my pizza. The straight slicer works very well. You cannot adjust the thickness of the cuts, so all your slices will be very thin–1/8″ or even a bit less. This was no problem for my peppers, but you wouldn’t necessarily be able to use it on juicy fruits or vegetables like tomatoes. The blades are very sharp, which is great, and they do provide a toothed food pusher/hand guard deal meant to keep fingers separated from blades. The whole deal is dishwasher safe, which is an excellent feature, but do use caution when loading and unloading the dishwasher. All four blades and the pusher store neatly inside the lid, so even if you only use this infrequently, it doesn’t take up a bunch of space, and you won’t have to worry about inadvertently cutting yourself when reaching into the dark recesses of your cabinets.
- 4″ Pizza Wheel is made of clear plastic, and it won’t scratch your pizza pans. I was skeptical, but it actually made pretty clean slices. Not sure how well this one will hold up over time since the “blade” edge might get dull quickly. I usually move my pizzas to a cutting board for slicing, so I don’t mind using a metal slicer. For those of you who need to slice directly on the pan, this plastic number would be a good option, at least in the short term.
Bacon and Pickled Pepper Pizza
- 6-7 whole canned tomatoes
- pinch of kosher salt
- 1 clove garlic , minced
- 1/4 teaspoon Italian seasoning
- 1 Tablespoon extra virgin olive oil
- Fresh , frozen, or homemade pizza crust, enough for 1 15" pizza (about 10 oz of dough)
- All the sauce
- 8 oz "block" mozzarella , shredded
- 6 oz bacon cut into 1" pieces and parcooked so most of the fat renders out but the bacon is still floppy and not crisp
- thinly sliced , tri-color pickled peppers, as many or as few as you like. (Recipe Follows)
- 6-8 sliced pepperoncini
- 2 oz finely grated hard cheese , such as Pecorino Romano or Parmesan (I used Romano)
- Place the tomatoes in a medium-sized bowl and squish them up with your clean hands. You don't want any big chunks left, so be pretty thorough. By the time you get through smooshing up the tomatoes, they will be pretty wet. Give them a quick drain through a seive. They don't need to be completely dry, but get rid of most of the extra "soup," leaving just wet tomato bits.
- Add the rest of the ingredients. Stir to combine and let sit at room temperature for 30 minutes or so for the flavors to combine.
- Place a rack as close to the bottom of your oven as you can. If you have a pizza stone or pizza steel, put that on the rack. Preheat the oven to 500F.
- Press and stretch your pizza dough right on your OXO pizza pan. I promise it won't stick. Press it right out to the edges so you will end up with a nice, big pizza.
- Spread your homemade pizza sauce all over the dough to within about 1/2"-3/4" from the edge. This will be a very light layer, so don't be sad if your dough isn't thick with sauce. It will be okay.
- Arrange your toppings and cheese however you like. I put down a bit of mozzarella first, followed by the bacon, more mozzarella, pickled tri-color peppers, and pepperoncini, followed by the rest of the mozzarella and finally the Romano. You can add some of the pickled onions too, but I didn't. (See PIckled Pepper recipe at bottom of post)
- For a thicker crust, cover and let your pizza rest for 30 minutes or so. Otherwise, straight into the oven he goes.
- Bake for about 10 minutes, rotate the pan and bake an additional 5-10 minutes or until the bottom is golden brown and your cheese is nicely melted and starting to brown.
- If you want, you can carefully move the pizza to a higher rack and broil for 2-3 minutes to get the cheese and crust a bit browner. Totally your call.
- I garnish with some pepper flake, garlic powder, and Italian seasoning. You can, too, if you want.
- Enjoy hot.
Shop This Recipe
Here are affiliate links for the OXO products I used to make this pizza as well as a poly cutting board that I use almost every day since it’s dishwasher safe. Thank you for shopping through my affiliate links and for supporting PCO!
- 30 grams (about 1 oz) kosher salt
- 300 grams (1 1/4 cup) water
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 187 grams (3/4 cup) vinegar (I used apple cider vinegar)
- 150 grams granulated sugar
- 125 grams (1/2 cup) water
- 1 small sweet onion , thinly sliced
- ½ teaspoon whole peppercorns
- 1 teaspoon Italian seasoning
- 2 whole thyme sprigs
- 2 sprigs fresh oregano
- ¼-1/2 teaspoon red pepper flakes , to taste (optional)
- Stir the water and salt together. Let stand a few minutes and stir again until all the salt is dissolved.
- Wash the peppers well. Cut off the stem end and carefully remove all the seeds.
- Slice each pepper thinly using the OXO Slice & Grate Set or other mandoline.
- Submerge pepper slices in the prepared brine, topping them with a small plate to keep them submerged. Refrigerate for 3-4 hours.
- Combine all the pickling liquid ingredients except pepper flakes in a medium sauce pan.
- Bring liquid to a hard boil. Add the pepper flake and the sliced peppers.
- Cook for 1 minutes and remove from the heat.
- Pack the pepper slices into a clean glass container and pour the brine over them. You may have to use another small plate to keep everyone submerged.
- Cool and refrigerate for at least 48 hours.
- Enjoy on pizza or as an accent to salads or sandwiches.
And there you have it. Pickled peppers for your bacon and pickled pepper pizza or for whatever else you can think of to do with them. And a pizza you will want to make over and over.
Thanks again to my friends at OXO for the Pizza Making Treats!
Thanks for spending some time with me today. Take care, and have a lovely day.