BLT Pizza with White Sauce
Makes 8 slices from a 10” pizza. I had some leftover fresh pizza dough and saw
this unusual recipe in the July 2014 issue of Cooking Light magazine. I
like the notion of using oven dried tomato slices with the mayonnaise
sauce. It is a great combination of
flavors with a calorie count of 177 per slice.
1 lb. ripe
tomatoes, seeded
and cut into ¼” slices
1 tsp.
dried oregano
½ tsp.
black pepper
¼ tsp.
sugar
¼ c.
mayonnaise
1 Tbs.
olive oil
1 Tbs.
minced fresh chives
2 garlic
cloves, minced
4
center-cut bacon slices
10 oz.
fresh pizza dough
1 Tbs.
cornmeal
2 oz.
mozzarella cheese, shredded
cooking
spray
1 c. baby
arugula leaves
Place a pizza stone on bottom oven rack. Heat oven to 400 degrees.
Arrange tomato slices on a parchment-lined baking sheet;
sprinkle with oregano, pepper, and sugar.
Place baking sheet directly on pizza stone. Bake at 400 degrees for 20 minutes or until
tomatoes are no longer wet. Remove
tomatoes, keep stone in oven.
Increase oven temperature to 500 degrees.
Combine mayonnaise, oil, chives, and garlic in small
bowl.
Cook bacon in a skillet over medium heat until crisp; drain
on paper towels. Break into pieces.
Using well-floured hands, pat dough into a 10” circle. Place dough on a pizza peel sprinkled with
cornmeal. Pierce dough with a fork;
transfer to preheated pizza stone. Bake
at 500 degrees for 5 minutes.
Using peel, slide partially cooked pizza round out of oven
(leave stone in oven). Brush mayonnaise
mixture all over crust, leaving a 1” border; top with tomatoes and bacon. Top with cheese; coat crust edge with cooking
spray. Transfer back onto pizza stone
and bake 10 minutes or until cheese melts and crust browns. Remove from oven, let cool for a moment, then
top with arugula and cut into 8 slices.
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