Tuesday, November 10, 2009


I saw an ad for a BLHT Pizza @
Socca restaurant in Chicago and it looked fantastic. Dev and I have been attempting a meat-less diet for almost a month now, but we caved and I had to give this a try.

Preheat oven to 500F (for 1 hour)

1/2 recipe pizza dough (my usual recipe)
7 slices thickcut Applewood smoked bacon
Heirloom tomatoes
Iceburg lettuce
Pizza sauce (recipe to come)
Mozzarella cheese, shredded
4-cheese blend, shredded

Cook bacon until it just starts to crisp on the edges - don't fully cook as it will continue in the oven. Roughly chop and set aside.

Brush olive oil over dough and coat with a light layer of pizza sauce. Top with a little bit of mozarella cheese, 4-cheese blend and the chopped bacon.
Bake for 10-12 minutes until cheese is golden and bacon is crispy. If the cheese browns too fast, cover with a bit of foil - you want to make sure the crust is browned and cooked through.

Slice tomatoes in half and toss with olive oil, salt and pepper.

Chop lettuce and stir in enough mayo to coat - a couple spoonfuls. Add a little salt and pepper.

Let pizza cool for a few minutes. Top with tomatoes and lettuce.

This was DELICIOUS! The mayo really pulled the BLT flavors together. I would definitely make this again.

I've made this a second time already! 3 things:
1. let the pizza cool before topping with the lettuce or it will wilt quite a bit.
2. applewood smoked bacon tastes so much better than reg. bacon..
in my opinion!
3. don't add too much pepper to the lettuce mixture.
I did, and it was very overpowering.

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