What's this? A recipe post??!?! Haha... we are currently on the beach and it is a rainy day, so I thought I'd have a little fun. I only have about 5123 recipes in my arsenal from the last several months that I'd love to write about. We'll start with BLT Pizza.
My Business Man and I have decided that this summer is the summer of pizza. Homemade pizza night once a week, and we're going to try not to repeat anything. Here's what we've done so far (with links to recipes where applicable):
My Business Man and I have decided that this summer is the summer of pizza. Homemade pizza night once a week, and we're going to try not to repeat anything. Here's what we've done so far (with links to recipes where applicable):
- Week #1: Margherita Pizza
- Week #2: Strawberry Bacon Balsamic
- Week #3: BLT (posted below!)
- Week #4: BBQ Chicken - simple bbq sauce topped with chicken, cheese, & onion
- Week #5: Pepperoni & Cheese
It's been fun to come up with something different each week... I thought BLT would be a unique twist on pizza. I love BLT's in general, so why wouldn't it be good on a pizza? I browsed online for some recipes, but most of them had a big slop of mayonnaise on the crust as sauce. I am not the biggest mayo fan (except in chicken salad or tuna salad), so I decided to lighten it up with a simple garlic-butter-olive oil sauce.
It's then topped with my favorite roasted tomatoes, thick-cut pepper bacon, mozzarella cheese, grilled corn, and goat cheese.
Once it's baked, it's topped with a few cups of shredded romaine tossed with balsamic vinegar. The salad kind of wilts on top of the pizza, and it's SO good!
Anybody have any pizza suggestions to get me through the rest of the summer? I've got my eyes on a crazy mushroom pie (I'll have to do that one when my Business Man is out of town... he hates mushrooms) and I also want to recreate a shrimp & mascarpone pizza we had in Hawaii.
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BLT Pizza
Yield: One 12-inch pizza
- For the roasted tomatoes:
- 1 pint grape tomatoes
- 1-2 tablespoon olive oil
- salt & pepper, to taste
- pinch sugar
- For the sauce:
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- 2-3 teaspoons minced garlic
- To assemble the pizza:
- 1-lb pizza dough (my favorite crust)
- 1-1½ cups freshly grated mozzarella cheese
- 4 slices thick-cut pepper bacon, cooked to a crisp & diced
- roasted tomatoes (from above)
- ½-1 cup grilled or roasted corn
- ½ cup fresh goat cheese
- For the salad topping:
- 2 cups shredded Romaine
- 1-2 teaspoons balsamic vinegar
- salt & pepper, to taste
Method
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1. Roast the tomatoes. Cut grape tomatoes in half; place in 9x13-inch pan. Drizzle with olive oil and sprinkle with salt, pepper, and sugar. Roast at 350*F for 40 minutes. Remove to cool.
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2. Preheat oven to 500*F and place a pizza stone inside to heat for 30 minutes before baking pizza.
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3. For the sauce, combine melted butter, olive oil, and minced garlic. Set aside.
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4. To assemble the pizza, prepare a piece of parchment paper and sprinkle with cornmeal. Press/mold pizza dough into a 12-inch round on top of parchment. Brush with butter/olive oil mixture. Sprinkle with mozzarella cheese. Top with bacon, roasted tomatoes, and grilled corn. Top with spoonfuls of goat cheese. Slide parchment onto pre-heated pizza stone and bake 10-11 minutes until pizza crust is puffy & golden brown.
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5. To make the salad topping, toss the romaine with balsamic vinegar, salt, and pepper. Sprinkle over the pizza. Let cool at least 5 minutes before slicing.
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