All the world seems to love bacon. Although I am not really a bacon fanatic, I do love a good BLT sandwich, so the thought of enjoying all the flavors of the classic sandwich in the form of a pizza seemed fantastic. I wish I had thought of it myself. I knew that I had an open package of bacon from our favorite meat shop in the fridge, and some fresh ripe tomatoes from our local farm stand. I also had a package of arugula and baby greens intended for a salad, so the moment I saw this pizza, I knew it was meant to be.
This turned out to be so good I thought about it for days afterwards. Mr. D. says it’s the best pizza I’ve ever made. All the components of your favorite sandwich are here including the mayonnaise. By adding some oil to the mayo it makes a creamy sauce that is used to fully cover the dough and gives a richer taste to the pizza. We both enjoyed this pizza so much that I know that I’ll be making this one again and again. It’s a keeper!
BLT PIZZA WITH WHITE SAUCE
Yield: 1 10-inch pizza
- 1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced fresh chives, or green onions (tops only)
- 2 garlic cloves, grated, or finely minced
- 4 center-cut slices lean bacon
- 1 pound fresh pizza dough
- 1 tablespoon cornmeal
- 2 ounces part-skim mozzarella cheese, shredded
- cooking spray
- 1 cup baby arugula
1. Preheat oven to 400*F. Place a pizza stone in the oven to preheat. (If you don’t have a pizza stone, use a round or flat baking sheet)
2. Arrange tomato slices on a piece of parchment paper; sprinkle with oregano and pepper. Place on a baking sheet or pizza stone, and bake for 20 minutes or until tomatoes are no longer wet. Remove tomatoes and and allow to cool slightly while you make the sauce and prepare the dough.
3. Combine mayonnaise, oil, chives, and garlic in a small bow.
4. Cook bacon in a skillet over medium heat until crisp; drain on paper towels. Break into pieces.
5. Increase oven temperature to 450*F. Using floured hands, pat dough into a 10-inch circle. Place on the baking sheet or pizza stone that has been sprinkled with corn meal. Pierce dough with a fork; transfer to preheated oven. Bake at 450*F for 5 minutes.
6. Carefully remove from the oven. Brush mayonnaise mixture over crust, leaving a small border; top with tomatoes.
Sprinkle with bacon and cheese; coat crust edges with cooking spray.
7. Bake 10 minutes or until cheese melts and crust browns. Before serving top with arugula. Cut into 8 wedges.
SOURCE: Cooking Light
Greetings, I have a close recipe and yes, it is a “keeper”!!! Cheryl
Hello Cheryl, This is so perfect to make, because most of the time you have all the ingredients on hand, and it’s sooo good.!! Thanks for your comment.
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