Bacon, Cabbage and Gruyère Pizza

swissms's Note:

From Bon Appetit, November 1993. I haven't made this yet but it sounds very good. I think I will make it using a homemade thin pizza crust (Thin Pizza Crust - Pizzeria Bianco, Phoenix or Tarte Flambée (French) or Flammekueche (German)). Freshly grated parmesan could be used in place of the mozzarella for increased flavor. For St. Patrick's Day could add some cooked, chopped corned beef.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 1.0 pizza

• 8 slices good quality bacon , diced
• ½ small green cabbage , thinly sliced
• 1 tablespoon caraway seed
• 1 teaspoon cider vinegar
• 16 ounces baked cheese prepared pizza crust (such as Boboli)
• 2 tablespoons Dijon mustard
• ¾ cup packed grated gruyere cheese
• ¾ cup packed grated mozzarella cheese

Directions:

1. Preheat oven to 400°F.
2. Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off drippings from skillet and discard. Add cabbage to same skillet and sauté until wilted, about 5 minutes. Sprinkle caraway seeds and vinegar over and blend well. Season cabbage mixture with salt and pepper.
3. Place pizza crust on heavy large baking sheet. Spread with mustard, then cabbage mixture. Sprinkle with bacon. Top with cheeses, spreading evenly. Bake pizza until cheeses melt and crust is crisp, about 20 minutes.