THE BEST BLT PIZZA EVER

Thursday, June 19, 2014







Some of you might already recognize this pizza from the cover of the latest Cooking Light magazine. When the issue got delivered to my house, I took one look at it and knew I had to make this. Ever since I got a pizza stone, I looooove making pizza on the grill.








The only thing I was a little cautious about was the sauce. The recipe called for a white sauce, which is way different from the usual red tomato sauce. I have had white sauce on pizza before, and I'm not the hugest fan. Also the sauce for this pizza called for mayonnaise, which I also thought was a little strange, but I guess they added it to enhance the BLT effect.

Well first things first, this pizza was absolutely amazing. No joke, this was probably one of the best pizzas I have ever made. I think for me was the combo of everything together, the sweet tomatoes, the fresh arugula, the gooey cheese and the crisp bacon.
But if you want a little kick on it, add some red pepper flakes on top, in addition to everything else.

Just a warning, this pizza is very filling, so if you want to make it just for yourself, make a personal one:)









Also on the side note, I'm going to be away for the next two weeks in Lake George and California (yay!!). I will try to keep posting and I'm going to download the blogger app on my phone so I can update you guys if I eat anything worth talking about:)
XO
Lauren


RECIPE (from Cooking Light)
http://www.myrecipes.com/recipe/blt-pizza-white-sauce-50400000136009/


  • 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 canola mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh chives
  • 2 garlic cloves, grated
  • 4 center-cut bacon slices
  • 10 ounce fresh pizza dough
  • 1 tablespoon cornmeal
  • 2 ounces part-skim mozzarella cheese, shredded
  • Cooking spray
  • 1 cup baby arugula


    1. Place a pizza stone on bottom oven rack. Preheat oven to 400°.
    2. Arrange tomato slices on a parchment-lined baking sheet; sprinkle with oregano and pepper. Place baking sheet directly on pizza stone. Bake at 400° for 20 minutes or until tomatoes are no longer wet. Remove tomatoes; keep stone in oven.
    3. Increase oven temperature to 500°.
    4. Combine mayonnaise, oil, chives, and garlic in a small bowl.
    5. Cook bacon in a skillet over medium heat until crisp; drain on paper towels. Break into pieces.
    6. Using well-floured hands, pat dough into a 10-inch circle. Place dough on a pizza peel or baking sheet sprinkled with cornmeal. Pierce dough with a fork; transfer to preheated pizza stone. Bake at 500° for 5 minutes.
    7. Carefully remove pizza stone from oven. Brush mayonnaise mixture over crust, leaving a 1-inch border; top with tomatoes and bacon. Top with cheese; coat crust edge with cooking spray. Bake 10 minutes or until cheese melts and crust browns. Top with arugula. Cut into 8 slices.

     
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