The BLT sandwich is a quintessential summer treat. It makes for a great pizza as well. The chew of the dough and the warm bacon contrast perfectly with the crisp, refreshing lettuce. We use a little cheddar cheese to weigh down the dough while baking and to keep the bacon in place.
1 10-inch pizza
- 1 10-ounce ball Artisan Fire Pizza Dough
- 1 tablespoon prepared mayonnaise
- 1/2 teaspoon sherry vinegar
- ¼ teaspoon maple syrup
- 2 ounces cheddar cheese (I used Lincolnshire Poacher), cut into small rectangles
- 4 slices bacon, cooked to about 75% doneness and cut up
- 1 small head romaine lettuce, chilled, sliced crosswise
- 8 heirloom cherry tomatoes, quartered lengthwise
Prepare the outdoor pizza oven or grill for cooking pizza.
Whisk together the mayonnaise, vinegar and maple syrup to create a dressing. Reserve.
Working on a lightly-floured surface (we use Caputo ‘00 flour), form the dough into a 10-inch pizza. Distribute the cheese and bacon on the dough.
Transfer the pizza to a pizza peel and then transfer to the oven or grill. Cook until the cheese is melted and the crust is browned. Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.
Remove the pizza and let it cool for a couple of minutes. Slice it into quarters and then top with the romaine and tomatoes. Drizzle on the dressing.
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