Outstanding idea! I see heart doctors everywhere rubbing their hands in greedy approval! Why did you drain the bacon on paper towels??
What were your thoughts on taste? Was it too "one dimensional" or like everything I cook with bacon... Jusssst right!?
I'm guessing you're half-joking when you asked why I drained the bacon on paper towels.
The main reason for pre-cooking bacon and placing it on paper towels is to cut back on grease.
I try to reduce the chances for the deep dish to become one giant puddle of grease.
If you're into that kind of thing, by all means, go for it!
I had made a bacon deep dish once before, with diced bacon under the sauce and a layer of pepperoni on top,
but the pepperoni overshadowed the bacon.
This time, I wanted to bacon to come through on its own... and it did!
I actually think I could have upped the bacon quotient a bit, perhaps next time I will fold diced bacon into the dough before I put it into the fridge for the overnight slow-rise.
There is potential for adding a complimentary ingredient, like onions or peppers, fresh garlic, or a mix of shredded cheddar cheese along with the mozzarella, and I may try to incorporate one of those the next time I make a bacon pie.
Overall, a great tasting deep dish!