Peter Reinhart’s book Pizza Quest: My Never-Ending Search for the Perfect Pizza includes his recreations of the signature pizzas of several pizzamakers across America.  A number of these pizzas are the result of thinking outside of the box, and one seemed so unusual that I just had to try it.  It was as tasty as was promised.  I enjoyed it with the recommended ranch dressing and hot sauce (Sweet Baby Ray’s Wing Sauce) and Carol enjoyed it plain.  (In case this was a bust, I also made a single person sized Tarte Flambee .)

I made this with my Cottage Bacon which is lean and already cooked in the smoking process.  If using standard raw commercial bacon, partially cook it until some of the fat renders and it is still soft but no longer raw, before using it on the pizza

Here are the toppings for ¼ recipe of Pizza Dough from The Pizza Bible, which weighs about 7 oz.  and is one serving.  This can be easily scaled up for more servings.  Put the toppings on in the order given below.  Bake at 475 degrees on a preheated baking stone or baking steel for 10-12 minutes until the crust is browned.  Serve either plain or with a drizzle of ranch dressing and hot sauce.

2 oz. shredded mozzarella

2 oz. frozen chicken nuggets, thawed and cut into ½ inch pieces

2 oz. bacon, cut into lardons

1.5 oz. thick kettle-cooked potato chips, crushed with a rolling pin