Plant-based, store-bought “bacon” is without doubt one of the rising vegan trends — and a few genuinely look and style rather a lot like the true factor. However you may make your individual do-it-yourself mushroom bacon and obtain some equally tasty outcomes. Mushrooms convey distinctive umami motion to the pizza get together, and we’ve discovered that pre-cooking them to pay attention taste and consolidate texture creates a meaty mouthfeel and a powerful bacon-y approximation.
We used portobello mushrooms as a result of they’re giant, flavorful and available, however shiitake and oyster mushrooms work simply as nicely. Liquid smoke is the key ingredient: Including it enhances the pure umami inherent in mushrooms for a mouthwatering end result. In case you’re cooking with wooden, you possibly can select to forgo the liquid smoke and use hickory chunks as a substitute.
Grilled pineapple and candied jalapeños present a candy distinction that enhances the wealthy mushroom bacon. Whereas we choose recent pineapple — it’s tangier, firmer, and gained’t add as a lot moisture to your pizza — canned can be utilized in a pinch. Candied jalapeños hit that good “swicy” word (that’s candy and spicy), lending only a little bit of briny, peppery warmth and syrupy sweetness to the pizza.
All of these substances are layered on prime of a easy tomato sauce and completed with a number of dollops of creamy almond ricotta for much more of a twist on the traditional. Almond ricotta is a scrumptious, plant-based various to conventional cheese, however be happy to substitute with plant-based mozzarella, cheddar, or cow’s milk cheese if you happen to choose.
Time
1 hour complete
Yield
4 12-inch pizzas
Tools
Ooni pizza oven
drying rack
Ooni Infrared Thermometer
Ooni Dual Sided Grizzler Plate or Grizzler Pan
steel tongs
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Components
4x 250-gram pizza dough ball
For the mushroom “bacon”
4 tablespoons (54 grams) avocado oil
2 teaspoons (8 grams) smoked paprika
2 dashes liquid smoke (optionally available)
2 tablespoons (40 grams) maple syrup
2 tablespoons (30 grams) apple cider vinegar
2 tablespoons (30 grams) tamari or soy sauce (tamari packs extra punch, however soy is less complicated to seek out)
⅓ tablespoon (5 grams) sea salt
¾ tablespoon (5 grams) floor black pepper
4 medium-sized portobello mushrooms, sliced into ⅖-inch (1-centimeter) strips
further avocado oil, for greasing
For the grilled pineapple slices
4 slices recent (ideally) or tinned pineapple
For the toppings
1¾ cups (400 grams) pizza sauce
½ cup (120 grams) almond ricotta (do-it-yourself or store-bought)
8 to 12 slices candied jalapeños (2 to 4 per pizza)
chile oil, to style (optionally available)
Methodology
This recipe would go well with a variety of pizza styles, however we expect sourdough, neo-Neapolitan, or classic pizza dough can be an important match. Make sure that to arrange your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
Hearth up your Ooni pizza oven, aiming for 575°F to 660°F (300°C to 350°C) on the baking stone inside.
In a big bowl, add the moist substances for the mushroom bacon and blend nicely. Submerge the mushroom slices within the marinade to coat all sides. Set the coated slices apart on a drying rack or plate whilst you put together the remainder of the recipe.
Add a teaspoon of avocado oil to your grizzler plate and place it contained in the pizza oven to preheat. After 3 to five minutes, take away the new plate and relaxation it on its board. Place as many slices on the griddles as you possibly can with out overlapping items, then put your grizzler again within the oven. Prepare dinner for five to 10 minutes, turning the pan 90 levels each 2 minutes to make sure a fair end result.
After they’re carried out, the mushrooms ought to be a deep reddish brown, and will scent wealthy and smoky. Fastidiously take away your sizzling pan and place it again on its wood board, then use tongs to flip the mushroom slices over. Let the residual warmth end cooking them outdoors the oven for five minutes.
Put the cooked “bacon” slices on a plate, and return your pan to the oven for a couple of minutes to warmth once more. Take away the pan, add the pineapple rounds and substitute it within the oven for five minutes (or your required diploma of doneness). Take your pan out of the oven, flip the pineapple slices over (there ought to be lovely sear marks from the griddle), and allow them to end cooking on the residual warmth of the pan (once more, outdoors the oven). As soon as they’ve cooled barely, take away the slices and lower every spherical into six equal chunks.
Enhance the temperature of the oven to 840-930°F (450-500°C).
Place a pizza dough ball in your evenly floured work floor. Push the air from the middle out to the sting along with your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your evenly floured pizza peel. With a big spoon or ladle, add ¼ of the sauce within the heart. Use the again of the spoon to unfold the sauce evenly throughout the bottom, leaving an inch of area on the edge for the crust. High with six slices of mushroom bacon, six grilled pineapple chunks, a number of slices of candied jalapeños, and 6 teaspoon-sized dollops of almond ricotta.
Slide the pizza off the peel and into your Ooni pizza oven. Prepare dinner for 1 to 2 minutes, turning the pizza each 20 seconds or so to make sure a fair end result. Take away the cooked pizza and prime with a lightweight drizzle of chile oil. Reduce into six slices and serve straight away!
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