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Studded Cherry-Tomato, Bacon & Blue Cheese Pizza
Posted By Todd & Diane On July 19, 2012 @ 11:33 pm In Breads | Pastries,Food,Garden,Pork,Recipes | 47 Comments
Dear Friends, this pizza is very special. So special that we had to make it and eat it twice to make sure it was good enough for you all. *happy face*
There are some things in life that you can’t have too much of. As of late, one of those things are Sweet Million Cherry tomatoes. Maybe our plant didn’t exactly deliver one million cherry tomatoes, but these are certainly one of the sweetest varieties we’ve ever grown. Though we’ve grown other varieties of red cherry tomatoes, these sweet million are at the very top of our red cherry list.
True to it’s name, this variety is abundant when it comes to producing sweet, juicy cherry tomatoes. Their long clusters of red cherries are gorgeous and their thin skins make them super edible and sweet like candy. The best reward is when these tomatoes are left to ripen on the vines till they’re about ready to drop. At this point, they’re like candy!
Though it might seem like it would be hard to keep up with eating them all, we never had a problem with excess. At a recent garden party, our friends politely helped themselves to a few bag fulls to take home. Before we knew it, the plant was stripped of all their red cherries! But within a few days of extra sunshine and heat, the plant pumped back double the amount of ripe clusters for us to add to almost every dish we ate throughout the day.
Since out last post about having too many tomatoes, we threw together a quick pizza lunch with a huge handful of these sweet millions. Paired with some blue cheese, bacon, fresh basil and sweet cherry tomatoes, how could this pizza go wrong? This pizza pie is hearty and rich, but when the sweet cherry tomatoes are loaded on, the pairing becomes fresh and alive again.
Our store is almost finished! It’s been a crazy busy summer for us, so to be able to be home to enjoy all these tomatoes has been a special treat. The most exciting recent update is that our online photo store is finally, almost finished! This has been a project we’ve been working on for over a year and it feels so great to see it finally come to fruition.
We’re still adding photo products, stock images, prints, handmade cards and some fun one of a kind props that we’ve been able to score during our travels. Many of you ask us where we find our food photography props, so we decided to buy extra pieces and then we can share them in our prop marketplace. So stay tuned for this launch in about 2 weeks!
Have a great weekend everyone,
diane and todd
grab a slice and glass of wine
Yield: 1 10" Pizza
Total Time: 1 hour
For our basic pizza dough we most often use Zoe and Jeff of Bread in 5's basic dough. It is a great all around dough to have in the fridge. Feel free to use your own favorite dough recipe or check out Zoe and Jeff's book dedicated to pizzas and flatbreads for specialized dough recipes. BTW - we had a great time filming and producing the video promo for that book. They are great people and the doughs are fantastic.
For best results, use a baking stone. Preheated oven and baking stone at 550°F for 20-30 minutes.
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