Main Dishescountryliving
BLT Pizza Recipe
Celebrate the most classic flavor combo with this salad-topped pizza!
👥 4 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 50 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
- ●food processor
- ●oven
- ●cutting board
📝 Preparation Steps
1
Make the red sauce: Heat oil in a large straight-sided skillet over medium heat. Add garlic, oregano, and red pepper flakes. Season with salt and black pepper. Cook, stirring occasionally, until golden brown, 2 to ⏱️ 3 minutes. Add crushed tomatoes, basil, and sugar.
garlic, chopped2 cloveslarge cloves garlic, ends trimmed, skins left on4crushed tomatoes1 (28-oz.) can
2
Bring to a boil, then reduce heat and actively simmer, stirring occasionally, until sauce is slightly thickened and reduced by about half, 18 to ⏱️ 22 minutes. Discard basil. Stir in butter. Cool to room temperature.
3
Make the Pizza: Toss together tomatoes and 1 teaspoon kosher salt in a bowl. Let sit, tossing occasionally, at least ⏱️ 30 minutes and up to ⏱️ 1 hour. Discard any liquid in the bowl. Meanwhile, preheat oven to 400°F. Place garlic on a square of aluminum foil. Drizzle with oil and season with kosher salt. Wrap tightly. Roast until golden brown and very soft, 30 to ⏱️ 35 minutes. Squeeze roasted garlic into a small food processor or blender; discard skin. Add mayonnaise and lemon juice. Season with kosher salt and pepper. Process until smooth, about ⏱️ 30 seconds. Toss together oil, romaine, and vinegar in a bowl. Season with kosher salt and pepper.
garlic, chopped2 cloveslarge cloves garlic, ends trimmed, skins left on4
4
If grilling, heat grill to high (between 500°F and 550°F) set up for direct heat. Place a pizza stone on the grill grates and heat for ⏱️ 20 minutes. If baking, preheat oven to 475°F or 500°F with a rack in the top two-thirds of the oven. Place a pizza stone on the rack and heat for at least ⏱️ 45 minutes.
5
Shape and top the pizza: On a floured work surface, working with one ball of dough at a time, stretch dough into a 12-inch circle. Generously dust a pizza peel with semolina flour; transfer dough to peel (reshape if needed). Brush rim with oil and sprinkle with sea salt. Top with 1/2 cup red sauce, leaving a 1-inch border all around, then top with one-quarter each of tomatoes and bacon.
Semolina flour, for dusting
6
Cook the pizza: To grill: Slide pizza onto stone, close grill, and cook, rotating halfway through, until golden brown, 6 to ⏱️ 9 minutes. If the bottom is browning too quickly, transfer pizza back to the peel and place a wire rack on the stone. Return pizza to the rack and continue to cook. To bake: Slide pizza onto the stone and bake until edges are golden brown, 10 to ⏱️ 12 minutes.
7
Transfer pizza to a cutting board. Top with one-quarter of the romaine. Repeat with remaining dough and toppings. Serve with aioli for dipping crust.
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