It’s a Bacon Kind of Saturday Here In The Castle!
Yes indeed it is AND we have a “guest recipe” this time too. It’s a recipe that I think has fascinated a lot of bacon lovers for AGES………….bacon weave ANYTHING is intriguing but pizza? Oh man that just HAS to be good! But guess what – they aren’t all that tough to make and I’m going to tell you about it now!
Before I start, a BIG THANK YOU to Sharon of FRIENDSFUREVER for sending this one to us. Ready with your pencil and paper???
This is what the crust looks like – note we used a few more slices of bacon than the recipe but it’s UP TO YOU how big to make your crust!!
12 slices thick-cut bacon
1/2 c. pizza sauce
1 c. shredded mozzarella
1 c. sliced green bell pepper
1/4 medium red onion, sliced
1/4 c. sliced black olives
1/4 c. grated Parmesan
- Preheat oven to 400°. Line a large baking sheet pan with parchment paper. To form a bacon weave, line six bacon slices side-by-side on the baking sheet. Lift up and fold back every other bacon slice, then lay a seventh slice on top in the center.
- Lay folded-back slices on top of seventh slice, then fold back the alternate slices. Place eighth slice on top, next to the seventh slice, weaving like you did before. Repeat this process four more times to complete the weave.
- Place an inverted, oven-proof cooling rack on top of the bacon slices. This helps them stay flat.
- Bake 23 to 25 minutes, or until bacon starts to crisp.
- Remove baking sheet from oven and pour off as much fat as you can. Carefully remove rack, then spread with pizza sauce leaving ½-inch or so for crust. Top with mozzarella, pepper, onions, olives, and Parmesan.
- Return sheet to oven and continue baking until cheese is melty, another 10 minutes.
IF you google “bacon weave pizza” and see some of the photos you’ll realize that this is definitely worth trying. If you’re a bacon fan and even more especially if you like THIN CRUST PIZZA (which my Mom does).
So what do you say? This is one that would be fun to make………………..and delish too……………..just ask my Mom – she had a big smile on her face when she ate it with my Dad!
Mom looked a little like this only her tongue isn’t that long. HAHAHA
HAPPY CATURDAY! Your King
It is I – Your King – why in Mexican gear? Because today’s recipe is HOT HOT HOT !
Yes it might be a little dramatic but it got your attention – Si ?? Today’s recipe is for a SNACK using bacon but another ingredient is CAYENNE! Spicy stuff that is………but it’s awfully tasty on popcorn especially with the addition of some nice salty bacon!! This is good for watching a movie on TV or binge-watching a favorite series – or even some sports spectacular. Ready for this one?
Ole’ !! for Spicy Caramel Bacon Popcorn
- 10 slices of bacon
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cayenne pepper
- Nonstick cooking spray
- 10 cups of popped popcorn (1 cup kernels)
- 3 cup sugar
- 1/2 cup water
- 3 tablespoons unsalted butter
- 2 teaspoon fine sea salt
- Line bacon side-by-side on a baking sheet lined with parchment paper. Bake at 400 degrees Fahrenheit for 15 minutes, until crispy and brown. Remove and place on paper towels to drain. Press the tops with another layer of paper towels. When cool, cut into small pieces.
- Mix the baking soda and cayenne pepper and set aside.
- Prepare a large mixing bowl by spraying generously with cooking spray. Also, coat two spatulas with cooking spray. Dump the popcorn in the bowl.
- Combine sugar, butter, salt, and water in a medium saucepan. Cook without stirring on high heat, until it becomes light golden-yellow caramel. This takes about 10-12 minutes. Remove from heat and add the soda/cayenne mixture. Careful, as the mixture will bubble up! Add the bacon bits.
- Pour the caramel mixture over the popcorn and toss until coated evenly. Pour the popcorn onto a large baking pan and flatten and break into small pieces. Cool to room temp and serve, or store in an airtight container. The popcorn will keep up to four days in the fridge but I doubt it will survive that long because you will be EATING IT IMMEDIATELY!
I expect this will have you doing the Mexican hat dance all the way to the restroom. HAHAHA Sorry about that but hot stuff has that effect on some peeps…………
Make sure and have a nice cold BEVERAGE of your choice handy.
Doesn’t this popcorn sound good? Give it a try!
Now for no particular reason at all other than I find this terribly hilarious, here’s a little something for your entertainment after surviving another Bacon Blog from the Kingdom on a Saturday. ENJOY:
See you next Sunday with another baconized recipe………….Your King
Another Saturday in the kitchen here at the castle – I’ve told the regular chef here to take the morning off while I destroy his kitchen and make a big mess.
I’ve got another easy recipe for you today………….I love “EASY” don’t you??
May I present what to me ought to probably be called “easy pizza” but instead it’s called Bacon and Tomato Squares………..I’ll let YOU decide what YOU want to call it – I know the one thing that is true no matter what you decide to name this dish is that it’s DELICIOUS and super easy and makes a great snack, appetizer OR dinner!
Bacon and Tomato Squares
- 6 slices bacon (ok – frankly you can use as much bacon as you want – six is good but seven is better…..know what I mean???)
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped onion
- 4 roma (plum) tomatoes, seeded and chopped (romas are good but cherry tomatoes are also good!)
- 1 teaspoon dried basil
- 2 tablespoons mayonnaise
- 1 clove crushed garlic
- 1 refrigerated pizza crust dough
- 3/4 cup shredded Swiss cheese
- Preheat oven 375 degrees F (190 degrees C).
- Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels.
- Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic.
- Roll pizza crust into a 12×15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese.
- Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the into 24 squares.
I’d say the 24 square size is probably good “appetizer” size…………cut in larger squares if you’re going to just eat this like a slice of pizza. It truly IS pizza when you think about it though – same ingredients and a pizza crust. Why it’s called “Bacon and Tomato Squares” is anyone’s guess!
BRING IT ON – WE WILL EAT BACONIZED PIZZA STUFF ANY TIME!!!!!
See? Excitement. Trust me – you want to make this super easy pizza ASAP. Then you’ll wish you’d made TWO. HAHAHA
It’s good to be King…….