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:)

RECIPE (from Cooking Light)

  • 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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