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Close-up anime-style illustration of bacon, asparagus, and mushroom pizza with bubbly mozzarella, red tomato sauce, and a golden hand-stretched crust.
Hidden Flavours Village

Silver Spoon-Inspired Bacon and Asparagus Pizza

A homemade 12-inch pizza topped with a quick tomato sauce, cooked smoky bacon, fresh asparagus, mushrooms, and mozzarella. An unofficial Silver Spoon-inspired variation.
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Prep Time 30 minutes
Cook Time 30 minutes
Dough Rise 1 hour
Total Time 2 hours
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Japanese
Ingredients Method Notes

Ingredients
  

For the pizza dough
  • 2 1/2 cups all-purpose flour
  • 3/4 cup lukewarm water
  • 1 tsp instant yeast
  • 1 tsp fine sea salt
  • 1 tbsp olive oil
For the tomato sauce
  • 1 tsp olive oil
  • 1 small shallot
  • 1 clove garlic
  • 1 cup canned crushed tomatoes
  • 1 tbsp tomato paste
  • 1/4 tsp dried oregano
  • Fine salt and ground black pepper to taste
For the toppings
  • 3 slices smoked bacon
  • 3 medium button mushrooms
  • 4 spears green asparagus
  • 5 oz low-moisture mozzarella
  • 6 pieces cherry tomatoes
  • A little olive oil for the pan as needed

Method
 

  1. Mix the dough. Combine the flour, instant yeast, and salt in a bowl. Stir in the lukewarm water and 1 tbsp olive oil until a rough dough forms. Knead for about 7–10 minutes on a lightly floured counter until fairly smooth and elastic. If it is unusually stiff or dry, work in a teaspoon of water at a time; if very sticky, dust with a little additional flour.
  2. Let the dough rise. Transfer to a lightly oiled bowl, cover, and let rise in a warm place for approximately 60 minutes, or until noticeably puffy. The actual time depends on room temperature. During the rise, prepare the sauce and toppings.
  3. Make the tomato sauce. Warm 1 tsp olive oil in a small saucepan over medium heat. Cook the chopped shallot for 2–3 minutes, then add the garlic for 30 seconds. Stir in the crushed tomatoes, tomato paste, and oregano. Simmer gently for about 8–10 minutes, stirring occasionally, until thick enough to spread. Season lightly with salt and black pepper and let cool a little.
  4. Prepare the toppings. Cook the chopped bacon in a skillet until fully cooked and beginning to crisp, then drain on paper towels. Briefly sauté the sliced mushrooms for 2–3 minutes to drive off moisture. Trim the asparagus, cut into short pieces, and halve the cherry tomatoes. Drain away any excess liquid from the toppings.
  5. Preheat and shape. Place a rack in the lower-middle of the oven and preheat to 475°F (245°C). Lightly oil a 12-inch pizza pan or sturdy baking sheet. Gently press the risen dough into a roughly 12-inch (30-cm) circle, leaving a slightly thicker rim. If the dough shrinks back, rest it for 5–10 minutes before finishing the shape.
  6. Top the pizza. Spread a thin, even layer of tomato sauce over the dough, leaving the rim exposed. Sprinkle with mozzarella, then distribute the cooked bacon, mushrooms, asparagus, and halved cherry tomatoes. Avoid piling the toppings too thickly.
  7. Bake. Bake for approximately 14–18 minutes, until the crust is golden around the edges and cooked underneath, the cheese is melted, and the toppings are heated through. Rotate the pan if needed for even baking. Check earlier if your oven browns quickly.
  8. Rest briefly and serve. Transfer the pizza to a board, let it stand for 2–3 minutes, then cut into 8 slices. Serve warm.

Notes

  • -The rise time is a guide: let the dough become noticeably puffy. Some shaping and topping preparation overlaps with the rise, so actual elapsed time may be shorter than the conservative total.
  • Cook bacon thoroughly before topping the pizza. Drain mushrooms and tomatoes to help the crust bake crisp.
  • Avoid placing ordinary baking parchment in an oven above its manufacturer-rated temperature. A lightly oiled pizza pan or sturdy baking sheet avoids that issue.
  • The top may brown before the bottom in some ovens. Check that the center of the crust is fully baked before slicing.
  • Potential allergens include wheat/gluten and milk; check packaged bacon, tomato products, and cheese for any additional allergens.
  • Refrigerate leftovers promptly, within 2 hours, and reheat thoroughly.