BLT Pizza

BLT pizza is the pizza topping you never knew you needed in your life!  Sure, summer brings warm weather, patio dinners, all the fresh fruits and veggies, beachy cocktails, pool parties, barbecues, and on and on…but what I really care about is SUMMER BRINGS BLTS. With this recipe, you can have your BLT any time of year because cherry tomatoes are, in general, quite good all year round.  Unlike those sad, mushy and tasteless winter tomatoes, these will almost always come through for you!  Plus they will roast in the oven while the pizza cooks, further intensifying their sweet flavor. I topped this pizza with a thick, reduced garlic cream, much like one of my favorite pizza restaurants in Iowa does with some of their pizzas.  As much as I love mayo, I just could not bring myself to put it on this pizza.  I wanted a slightly elevated BLT pizza, but I did see quite a few recipes that incorporated mayo or blue cheese dressing onto the greens.  I’ll leave that up to you-just please don’t tell me about it if you do it! Jk, jk, I’m here to listen-and have my mind changed if it’s THAT worth it.

Mozzarella cheese makes this a real pizza, topped with crisp bacon, shallots, cherry tomatoes with arugula and Parm piled on after it bakes.  If you have a pizza stone or, even better, a Baking Steel, this is the best time to use it.  I highly recommend Baking Steel products if you’re a frequent home pizza maker, or like to bake bread.  The steel gets incredibly hot and gives you that pizzeria-style, crisp yet chewy crust that can be so hard to replicate at home.  Go all the way and make your own Neapolitan-style pizza dough while you’re at it! If you’ve been searching for a way to get more BLTs into your diet, consider this option! You can make it year-round, and it’s handheld, easily foldable into a crispy sandwich, and much less messy.  But by all means, make those classic drip-down-your-arm BLTs all summer long!

BLT Pizza

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• Author: Amanda
• Yield: 2 servings

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Description

All the flavors you love from a BLT but in pizza form!  Garlic cream, cheese, crisp bacon, cherry tomatoes and spicy arugula make a flavorful, summery pizza.

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Ingredients

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• 2/3 cup heavy cream
• 3 garlic cloves, smashed, peeled and coarsely chopped
• 1/2 pound pizza dough (one round of dough)
• 1 cup (4 ounces) freshly grated mozzarella
• 6 ounces bacon, cooked until crisp and chopped
• 1 shallot, thinly sliced
• 1 cup (6 to 7 ounces) cherry tomatoes, halved
• Red pepper flakes, to taste
• 1/2 cup (2 ounces) freshly grated Parmesan
• 1 cup (1 ounce) baby arugula
• Olive oil, as needed
• Flaky sea salt and freshly ground black pepper, to taste

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Instructions

1. Preheat the oven to the highest temperature it will go for at least 30 minutes before baking (preferably 1 hour).  While the oven is preheating, place a baking steel, stone or baking sheet inside to get hot.
2. Combine the heavy cream and garlic cloves in a small saucepan and bring to a boil over medium heat.  Reduce the heat slightly and simmer until the cream is thick and spreadable.  Season to taste with salt and pepper.
3. Turn the pizza dough out onto a lightly floured surface.  Press and pat the dough out into a 10- to 12-inch circle, as thin as you can get it without tearing a hole in the dough.  Spread the reduced garlic cream over the dough to within 1 inch of the edge of the crust, creating a board.  Layer the mozzarella, bacon, shallot, cherry tomatoes, red pepper flakes and Parmesan on top of the dough.  Transfer the dough to the preheated baking stone.  Bake for 6 to 10 minutes, depending on the temperature of your oven, until the dough is baked through and the cheese is melted and bubbly.  Remove from the oven and let cool for a few minutes before topping with the arugula and seasoning with a little olive oil and salt and pepper to taste.  Slice into wedges and serve.

• Category: Pizza