Pizzetta With Bacon Fat Tortilla Crust

I’ve had a few people ask me about Wine Week. Specifically, if Don Sebastiani & Son’s paid me for these post. Nope. I really do love these wines. Some are even under $10.

They didn’t even ask me to post about the wine. Just sent me an email and asked if they could send me a shipment of wine, with recipes that are perfectly paired to each bottle.

Here is some advice: If someone asks if they can send you wine, asking nothing in return, Say Yes.

I felt so flattered that I was asked, and so excited to have this project to work on. They even included information and advice about pairing wine and food. So I got to learn a few things. OK, a bunch of things.

But, more than anything, it feels like a small step towards my goals that I’ve been working so hard on. Being taken seriously in the world of food, and someday being able to make enough of an income from it that I get to spend more time at home with my little lady.

And, I got to make food like this:

The only thing I changed about the recipe they sent over was the crust. The recipe called for a store bought tortilla, which, I’m sure is fine. But I made these tortillas using all the fat I save every time I cook bacon, and they were so delicious, and really, super easy, I wanted to make them again. Plus, they cost about 16 cents to make.

If you have never made your own tortillas, I promise you, it is so easy. Sounds hard, right?   It’s not. At all. Plus, it is SO SO SO much better than the ones you buy at the store, it’s like a completely different food. And it takes about 10 minutes, and then you let them rest for about 20 minutes while you are getting everything else together. You can do that. I swear.

This recipe was paired with Project Paso Red Wine Blend. I really like blends, it’s like they take all the good stuff from each type of wine and mix them all together. This, like the Pepperwood Grove, is a high acid, low tannin wine that is pretty easy to pair with most entrees. It can even go with pork or chicken dishes. This would be a great wine to serve if you are having Fancy Pizza Night. Which you should.


Pizzetta With Bacon Fat Tortilla Crust


2 cups of flour

1/2  tsp salt

4 tbs bacon fat (can use butter or lard as a substitute)

1/2 cup warm water


1/4 cup olive oil

1/2 tsp caraway seeds

1 tsp oregano

1 tsp thyme

1/2 tsp fresh cracked black pepper

1/4 tsp salt

12 Kalamata olives, pitted and cut into quarters

8-12 oz Smoked Mozzarella

2 tsp chopped walnuts

Makes 8 small pizzas

After cooking bacon in a skillet, save your bacon grease by pouring it through a fine mesh strainer into a container with a tight lid (just pour the next round on the top of the previous) and keeping it in the fridge. This stuff is liquid gold, don’t pour it down the drain.

Combine the flour and bacon fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated.

Dissolve the salt in the water, pour about 1/3 cup of it over the dry ingredients and immediately work it in with a fork.

The dough will be in large clumps rather than a homogeneous mass.

If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).

Scoop the dough onto your floured work surface

and knead until smooth.

It should be medium-stiff consistency — definitely not firm, but not quite as soft as most bread dough either.

Divide the dough into 8 portions and roll each into a ball.

The best way to do this is to cut the dough into two equal portions. Then cut each of those in half, so you now have four. Then cut each of those four in half and you  now have eight.  Set them on a plate, cover with plastic wrap and let rest at for 20-30 minutes (to make the dough less springy, easier to roll).

While those are resting, prepare the toppings. Roughly chop the caraway seeds and add to a small bowl. Add the oregano, thyme, black pepper and salt, stir to combine.

Slice your cheese into thin slices (you can also grate it).

You can either press your tortillas using a tortilla press lined with parchment paper to prevent sticking, which I used. I rotated the tortilla and pressed it several times

*Make sure your tortillas are VERY thin & flat before cooking. Much thinner than pie dough in order for it cook all the way through. 

or you can roll them with a rolling pin using this method:

On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle:  Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

If you have a grill pan, I would highly recommend using it, if not you can use a heavy skillet heated over medium to medium-high heat.  Brush the tortilla with olive oil and Lay the tortilla on the hot grill pan.

After 30 to 45 seconds, when there are browned splotches underneath, flip it over. You will know it is time to flip when the edges look dry and lighter in color.  Brush again with olive oil and sprinkle with the seasoning mix. Top with the cheese, then the olives and walnuts. Cook until the cheese has melted. Repeat for all tortillas.

Serve with a high acid, low tannin red wine like Project Paso

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21 Responses to Pizzetta With Bacon Fat Tortilla Crust

  1. Sandra's Easy Cooking January 6, 2012 at 11:53 am #

    Your pizzetta look and sound fantastic, very delicious recipe!And your little lady is adorable!!!!
    Have a wonderful New Year!!!

    • Jackie January 6, 2012 at 1:02 pm #

      Thank you! She is pretty darn cute :)

  2. Jess January 6, 2012 at 11:54 am #

    This looks so good, I think I coule even make those tortillas!

  3. Becca January 6, 2012 at 11:55 am #

    Lovely! Wine and mini pizzas are right up my alley :)

  4. Colleen Bierstine January 6, 2012 at 12:00 pm #

    Bacon fat tortilla crust??
    …Sometimes I think I became a vegetarian for no other reason but to torture myself.
    Seriously, this sounds delicious. I love the idea of the smoked mozzarella and walnuts. Yum!

    • Jackie January 6, 2012 at 12:56 pm #

      I was a veg for 4 years and I think I gave in because of bacon. My first non-veg food was a bacon cheese burger!

  5. Cassie January 6, 2012 at 12:28 pm #

    I really like red blends too…and with bacon fat tortillas? Heaven! This is so creative!

  6. Susie January 6, 2012 at 12:42 pm #

    Seriously you had me at bacon fat. Sounds amazing!!! I have never made my own tortillas but want to I just haven’t gotten around to it. But with the addition of bacon fat I need to seriously move making them higher up on my list! These little pizzetta look fabulous.

    • Jackie January 6, 2012 at 12:56 pm #

      I think you’ll never go back! I cook bacon so often that I had to figure out some way to use it :)

  7. Serina Loh January 6, 2012 at 2:04 pm #

    OMG! I wanna make those so bad now! Bacon Fat?! Awesome.

  8. BigFatBaker January 6, 2012 at 3:43 pm #

    This sounds amazing! I could eat this + a bottle of wine for dinner any night of the week 😉

  9. Tina@flourtrader January 6, 2012 at 4:47 pm #

    Lovely pizzetta, great for an afternoon snack and yes, it would have to be paired with the wine! Cool project getting that bottle of wine and recipes-lucky you. Your daughter is adorable!

  10. Liz January 6, 2012 at 7:24 pm #

    Wow, those tortillas must taste incredible!! Wonderful pizzettas!

  11. gaby January 6, 2012 at 7:34 pm #

    bacon fat tortilla crusts + smoked mozzarella = OMG. obsessed

  12. Baker Street January 7, 2012 at 1:16 am #

    Oh Jackie! These are perfect.

  13. Lindsey@Lindselicious January 7, 2012 at 9:52 am #

    I’m jealous I would die of happiness if someone sent me some wines to try! These look good, and now i’m motivated to make my own tortillas too!!

    • Jackie January 8, 2012 at 9:50 am #

      Thanks Lindsey, I think you’ll like them homemade :)

  14. Sara January 8, 2012 at 8:44 am #

    I have made Jackie’s recipe for Bacon Fat Tortillas. I used a Tortilla press and my balls of dough were too big so the flattened circles did not get flat enough, leaving raw-ishness in the middle that my tortilla loving kid was not impressed with. So if you make your balls too big and hence have thicker tortillas I would roll them further by hand. It would have taken me longer, but I should have done it!

    Great flavor, no preservatives, love it! Just make sure those balls are small 😀

    • Jackie January 8, 2012 at 9:50 am #

      Absolutely Sara! They have to be very flat. I’ll add that to the directions :)

  15. Tiffany January 9, 2012 at 6:37 pm #

    No bacon fat for me, but the olives look great! 😀

  16. amy @ fearless homemaker January 26, 2012 at 10:41 am #

    holy moly, this pizzetta looks absolutely amazing + i love that you used your own (delicious-looking) tortillas to make it. i will absolutely be giving this a try. thanks for sharing!

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