May 29, 2012

BLT Pizza

B.L.T. Bacon. Lettuce. Tomato. One of my two favorite sandwiches. (The other is egg salad, in case you were wondering.)

I've always eaten my BLTs on toasted white bread with a shmear of mayo. Then I came across this recipe. BLT pizza. BLT pizza? Yes, BLT pizza.

It really is as good as you're thinking, though somewhat different than the original. The tomato is less juicy, but more intense, for being baked. The cheese adds some saltiness. And the crust gives you more chew than toasted bread. 

You can still taste the bacon in every bite. And there's still lettuce and mayo, but tossed together and spread on the pizza after it's been baked. (If the thought of mayonnaise-y lettuce turns you off, just leave out the mayo.)

As for the crust, you can make your own. Or you can buy ready-made pizza dough at the grocery store. But honestly, with bacon, lettuce, cheese and tomato, who's going to notice the crust?

Thinly slice tomatoes. Place them in a colander on top of a bowl and sprinkle with salt. Let them sit for 15 minutes while some of their extra juice collects in the bowl.

Fry up your bacon until it's nice and crisp. Remove to a paper towel lined plate. Then break into small pieces.

Spread pizza dough out onto an oiled baking sheet.

Cover with tomato slices.

Sprinkle with mozzarella cheese.

Top with bacon crumbles.

Bake in a hot oven until the crust is cooked through and the cheese is melted.

While the pizza is baking, combine shredded lettuce and mayo.

Let the pizza cool for a few minutes, then top with lettuce.

Slice and serve!

BLT Pizza

Recipe from Union Street Eats

1 pizza dough, either homemade (follow recipe here) or store-bought
3–4 large tomatoes, thinly sliced
1 package of bacon
1 cup of mozzarella cheese, shredded
3 cups romaine lettuce, sliced into thin shreds
1/2 cup mayonnaise
Salt and pepper
1 Tbsp olive oil
1 tsp sea salt

1.    Preheat oven to 475 degrees.

2.    Place sliced tomatoes into a colander and sprinkle with salt. Let sit 10-15 minutes. This will dry the tomatoes out and prevent them from making the pizza dough soggy while baking.
3.    Heat a large skillet over medium-high heat. Add bacon strips. Cook until brown and crispy. Remove to a plate lined with a paper towel. When cool, break bacon into bits. 

4.    Meanwhile (whether you're using homemade or store-bought dough), press the dough onto an oiled baking sheet. Spread to within two inches of the rim on all sides. Cover with an oiled sheet of aluminum foil (oiled side down) and let it rest in the fridge for at least 4 hours or overnight. Take the dough out of the fridge, lightly flour your hands, and press dough out towards the edge of the baking sheet. (The time in the fridge gives the dough a chance to relax and makes it easier to spread out later.)

5.    Place tomato slices on dough. Sprinkle mozzarella cheese on top of tomatoes. Top the cheese with the bacon crumbles.

6.    Bake pizza for 15 to 20 minutes, or until crust is golden brown and cooked through and the cheese is melted.

7.    While pizza is baking, combine shredded lettuce with the mayonnaise. Add salt and pepper to taste.

8.    Remove pizza from oven and allow to cool for 5 minutes. Arrange lettuce mixture on top of cooked pizza.

9.    Slice and serve!

Makes one 13 x 18 inch pizza

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