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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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