I've never really been into BLTs. To begin with, I don't like mayonnaise, and without, a BLT is a little dry. My second issue with BLTs is that they always seem...sparse. Bacon is such a flat meat, that it doesn't take up much room on the sandwich the way other meats do.
The answer to both of these issues is a BLT pizza. No mayonnaise is necessary when you have marinara sauce to prevent drying out. And rather than an anemic sandwich, the bacon serves as an accompaniment rather than the main event. A thick whole wheat crust make even a slice of this pizza a filling meal. And of course, cheese never hurts.
Bacon, Tomato, and Arugula Pizza
4 applewood smoked bacon sliced
2 cups grape tomatoes, halved lengthwise
1/2 tsp crushed red pepper
1 Tbsp cornmeal
Whole Wheat Pizza Dough (recipe below)
1/2 cup marinara sauce
3/4 cup shredded mozzarella
1 cup arugula
1 tsp olive oil
1/2 tsp white wine vinegar
- Preheat oven to 450. Cook bacon in a nonstick skillet over medium heat until crisp. Remove from pan, crumble and set aside.
- Add tomatoes and red pepper to pan, cook 2 minutes.
- Sprinkle a baking sheet with cornmeal. Roll dough into a 12 inch circle and place on baking sheet. Spread sauce over dough.
- Top with tomato mixture.
- Sprinkle bacon and cheese over tomato mixture.
- Bake on bottom rack for 17 minutes.
- Combine arugula, oil, and vinegar.
- Top pizza with arugula mixture. Cut into 6 wedges.
Whole Wheat Pizza Dough
1 1/4 tsp dry yeast
1/4 tsp sugar
2/3 cup warm water
1 Tbsp olive oil
2 tsp honey
5.6 oz flour
3.2 oz whole wheat flour
1/2 tsp sea salt
- Dissolve yeast and sugar in 2/3 cup warm water in a small bowl. Let stand 5 minutes.
- Stir in olive oil and honey.
- Combine flours and salt in the bowl of a stand mixture, stirring with a whisk.
- Gradually add yeast mixture, beating at low speed until smooth.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic.
- Placed dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour.