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
Ingredients
- 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
Instructions
- Preheat oven to 450°.
- 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.
- In a 9-inch square skillet, arrange bacon in an even layer.
- Bake until slightly crisp, 10 to 15 minutes. Carefully remove bacon, and let drain on paper towels, reserving drippings in skillet.
- 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.
- 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
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
