Everything is absolutely better with bacon. It’s a fact of life. And when you can combine two of the best foods out there–pizza and bacon–you just simply can’t say no. I practically jumped at the sight of Cooking Light’s BLT pizza in this month’s issue.
- 1 pound ripe tomatoes, seeded and cut into thin slices
- 1 tsp. dried oregano
- salt and pepper
- 1/4 canola mayonnaise
- 1 tbsp. olive oik
- 1 tbsp. finely chopped chives
- 2 garlic cloves, grated
- 4 center-cut bacon slices
- fresh pizza dough
- 2 oz. part-skim mozzarella
- arugula (for topping)
Preheat the oven to 400 degrees. Arrange tomatoes on a baking sheet and sprinkle with oregano and pepper. Once dressed, place in oven and bake at 400 for 20 minutes (or until tomatoes loose all their juiciness). When the tomatoes are done, remove from oven and raise the temperature to 500 degrees. Then, combine the garlic, mayo, oil and chives in a bowl and mix to combine. Next, cook the bacon in a skillet over medium heat until crisp. Next, roll out the dough on a baking sheet or pizza pan and pierce with a fork–bake at 500 for 5 minutes. Remove the pizza from the oven and spread the mayo mixture over the dough, leaving enough of a boarder for crust. Then place the roasted tomatoes and crumbled bacon a top the mayo mixture, finally top with cheese and bake for 10 minutes. Once done, remove, slice and enjoy!
The pizza is incredible and you even get an added bonus of having your apartment smell like bacon! You simply can’t go wrong. Be careful because it’s easy to scarf down the whole thing in one sitting! This is a fun dish to make on a Sunday and enjoy family style. I hope you test it out, I would love to hear your thoughts! But until next time, keep eating!