The Bacon Bee-Stinger Pizza

Bacon. Bee-Stinger. Pizza… It’s like one of those high school tests, “Which of the three words does not belong?”

But don’t worry, there are no real bee-stingers on this pizza (with all those crazy food fads out there, I wouldn’t blame you if your mind went there!)….just delicious spicy tomato sauce, gooey cheese, topped with bacon, honey, and chili flakes.

Honey = bee… spicy chili flakes = stinger.

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We were first introduced to a similar pizza a few years ago by some friends of ours in Seattle who built their own brick, wood-fire oven (yeah, they are pretty amazing, they even built their own portable sauna) and hosted a pizza party where this was the star (at least in our memories!). They just called it the “bee-stinger” and it was basically the same as the one I’m going to give you the recipe for, but with pepperoni (hard to find in Sweden) instead of bacon (easy to find in Sweden). Either way it is YUM.

Now, Chris and I always enjoyed making homemade pizza here and there back in the States… but being in Sweden means we now often prefer to make our own pizzas rather than get one from a restaurant, because let’s just say Swedish pizzas are… different.

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To be clear, I actually like Swedish pizza (sometimes) which might be because I grew up eating it in the summers (if you read my last post)…but Chris, on the other hand, thinks the pizza here is a crime. First of all there are the strange toppings. Common pizzas (I mean like, you find this at every pizza place, not just one random shop) include:

Banana, curry, shrimp pizza (sometimes with pineapple).

Kebab pizza with tzatziki sauce.

Pizza with clams (possibly with shrimp and/or ham).

And the funniest one was from a pizza place near where we used to live (actually had pretty good pizza, for Swedish standards) which had an “American” pizza on their menu called the “Dallas” including beef, mushrooms, onion and… bearnaise sauce. I’m not too sure people in Texas are eating that… but maybe?

Here’s an article about crazy Swedish pizza toppings, if you’re interested in more!

The other big difference between American-style pizza and Swedish-pizza is the texture. Chris is all about trying interesting foods and flavors (he actually loved the kebab pizza at the last place I mentioned), but he really couldn’t get past how floppy the pizzas are here! Think thin crust, but not crunchy….at all.

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To be fair, I’m sure Swedes come to America and think the pizzas are wayyyy too thick…and really pizza isn’t native to Sweden or America, so neither have the rights to the “real-thing”. But the differences are interesting… I bet most Swedes and Americans have a clear picture in their heads of what “pizza” really is, but they probably don’t realize they would each describe two very different pictures. The message?

Pizza is not universal.

That being said, if you’re an American in Sweden and feeling some heart-ache for a good American-style pizza, we have found one place we really love… Omnipollos Hatt on Södermalm. Their pizzas are SO good…. thick crust, made in a wood-fire oven, and they always have interesting (in a good way) toppings. Plus they have cool take-away boxes like this one…

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…or you can always make pizza at home! The dough for this recipe is PERFECT… I discovered it when making this recipe from a food blog I absolutely love. I adapted the dough a tad, and of course added the Bacon Bee-Stinger toppings and my own spicy sauce. The spiciness of the sauce and the chili flakes is perfectly matched with the sweetness of the honey… it really warms your heart as much as your belly.

One thing I do love about Swedish-style pizza is that it usually comes with some sort of vinegar-based coleslaw salad that many people put on top of their pizzas. To complement the Bacon Bee-Stinger, I made a quick and easy arugula salad with just olive oil, salt and pepper… this part is take-it-or-leave-it, but it does taste yummy (and it’s green, so it’s good for you, right?).

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Either way, this pizza has been a favorite in our house since that fateful pizza party in Seattle… hopefully this becomes a favorite in your home too!

The Bacon Bee-Stinger Pizza

  • Servings: 1 medium pizza
  • Difficulty: easy
  • Print

We really miss our pizza stone, which we left back in the US, but have come up with a pretty good replacement system (in the recipe below). Obviously, if you have a pizza stone, use that instead! It is also up to you how spicy/sweet you want the pizza, so the measurements for chili flakes and honey are not exact (I like my pizza medium-spicy if that helps). This recipe also makes way more sauce than needed… we used our left-over sauce for pasta the next day (or you could freeze for future pizzas!). My favorite way to let dough rise is to turn on the oven at the hottest temperature for one minute, then turn off. Place the dough covered in the slightly warm oven. The dough recipe is adapted from How Sweet Eats.

Ingredients

    Dough:
  • 1 ⅛ cup warm water / 2.6 dl varmt vatten
  • 3 teaspoons dry yeast / torrjäst
  • 1 tablespoon olive oil / olivolja
  • 1 tablespoon honey / honung
  • 3 cups flour / vetemjöl
  • ½ teaspoon salt / salt
  • Sauce:
  • 17 oz tomato sauce / 500g passerade tomater
  • 1 tablespoon olive oil / olivolja
  • ½ teaspoon hot chili flakes
  • 1 teaspoon paprika / paprika
  • 1 teaspoon black pepper / svartpeppar
  • 2 teaspoons salt / salt
  • ½ teaspoon garlic powder / vitlökspulver
  • ¼ teaspoon onion powder / lökpulver
  • ¼ teaspoon cayenne / cayennepeppar
  • ¼ teaspoon thyme / timjan
  • Toppings:
  • 6 slices bacon / bacon
  • 1-2 cups mozzarella cheese / mozzarellaost
  • 2 to 3 teaspoons chili flakes
  • 2 to 3 tablespoons honey / honung

Directions

  1. Mix warm water, yeast, olive oil, and honey using a wooden spoon.
  2. Let the mixture sit for about 10 minutes, until frothy.
  3. Add in flour and salt, then mix again with a wooden spoon.
  4. Knead the dough mixture and squeeze into a ball, then rub olive oil on the inside of the bowl and around the dough.
  5. Let dough rise in the oiled bowl, covered with a clean towel, for about 1 hour (see my notes about creating a warm place for the dough to rise).
  6. In the meantime, make the sauce by combining all sauce ingredients in a pot over medium-low heat (stir occasionally).
  7. Fry the bacon in a pan until mostly, but not all the way, cooked.
  8. Preheat the oven to 475° F / 250° C with a large, metal baking pan inside (this will get the pan nice and hot, just like a pizza stone).
  9. When the dough is done rising, punch it down and then stretch it out to form a pizza shape.
  10. Carefully (with oven mitts) take out the pre-heated pan and quickly sprinkle with cornmeal.
  11. Place stretched out dough on top of cornmeal and brush with a bit of olive oil.
  12. Place pan and dough back in the oven for 2-3 minutes to let the dough pre-bake.
  13. Carefully (with oven mitts) take the semi-baked dough out of the oven to add the toppings, starting with a layer of sauce, then cheese and bacon pieces, and finishing by drizzling honey and sprinkling chili flakes over the whole pizza.
  14. Bake the pizza in the oven for 8 – 10 minutes, or until cheese is brown and bubbling.
  15. Wait a few minutes for the cheese to settle, then enjoy!

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