BLT Pizza

BLT Pizza

You can also prepare this pizza in a 10-inch cast-iron skillet. Roll dough into a 12-inch circle, and proceed as directed.

BLT Pizza
Yields: Makes 1 (9-inch) pizza
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup grated Parmesan cheese
  • 1 clove garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 slices thick-cut bacon
  • ½ recipe Pizza Dough (recipe follows)
  • 1 cup cherry tomatoes
  • Garnish: baby romaine lettuce
  1. Preheat oven to 450°.
  2. In a small saucepan, melt butter over medium heat. Whisk in flour until smooth; cook, stirring constantly, until bubbly, about 1 minute. Gradually whisk in milk until smooth; cook until slightly thickened, about 2 minutes. Remove from heat; stir in cheese, garlic, salt, and pepper. Let cool to room temperature.
  3. In a 9-inch square skillet, arrange bacon in an even layer.
  4. Bake until slightly crisp, 10 to 15 minutes. Carefully remove bacon, and let drain on paper towels, reserving drippings in skillet.
  5. On a lightly floured surface, roll Pizza Dough into an 11-inch square. Carefully place dough in skillet. Fold edges under, and pinch to seal. Spread with cooled cheese sauce. Top with bacon and tomatoes.
  6. Bake until golden brown, about 20 minutes. Let cool for 5 minutes. Garnish with baby romaine, if desired.

Pizza Dough
Yields: Makes 1 (14-inch) crust
  • 1⅓ cups warm water (105° to 110°)
  • 1 (0.25-ounce) package active dry yeast
  • 1 teaspoon sugar
  • 3¼ cups all-purpose flour, divided
  • 2 tablespoons plain yellow cornmeal
  • 5 teaspoons extra-virgin olive oil, divided
  • 2 teaspoons kosher salt
  1. In a large bowl, stir together 1⅓ cups warm water, yeast, and sugar. Let stand until mixture is foamy, about 5 minutes. Add 2 cups flour, cornmeal, 3 teaspoons oil, and salt; beat with a mixer at medium speed for 2 minutes. Add 1 cup flour, stirring with a spoon until a soft, sticky dough forms and pulls away from sides of bowl.
  2. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, 5 to 6 minutes, using remaining ¼ cup flour as needed to keep dough from sticking to hands.
  3. Lightly brush inside of a large bowl with remaining 2 teaspoons oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour and 15 minutes. Lightly punch down dough; turn out onto a lightly floured surface. Cover and let stand for 5 minutes.




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