Lettuce, torn into bite sized pieces (for topping)
Greek yogurt or sour cream (for topping)
Hot sauce (opt.) or more salsa (for topping)
Instructions
Sprinkle baking sheet with a bit of flour and roll out pizza crust (or do it however you normally do). Bake at 450F for 6-7 minutes.
Cook ground beef in a dry pan. When fully cooked, remove from pan with a slotted spoon.
Mix tomato paste with salsa.
Remove par baked crust from oven. Top with salsa mixture, then ground beef, a bit of cheese, veggies, and a bit more cheese. Bake an additional 5-8 minutes (or until crust is to desired crispness).
3-4 C leftover pasta (I used “Extra Creamy Mac and Cheese”)
1/2 C milk
1 t olive oil
1/4 to 1/2 C peas
pepperoni (as much or as little as you’d like)
1 C parmesan cheese, divided
1/4 C gruyère cheese, cut into triangles (if you want)
1 tortilla, cut into small triangles
Instructions
Grease an 8×8 or 9×9 oven proof dish. Mix the milk and 1/2 C parmesan cheese with the mac and cheese. Place in a 350F oven. Cook, either covered with foil, or uncovered stirring occasionally (so the noodles don’t get crispy), for 15-30 minutes.
Top with tortilla triangles, pepperoni, gruy̬re, and remaining parmesan. Cook 15-30 minutes more (until cheese is bubbly and browned, and mac and cheese is heated through Рleftovers should come to 165F).
The BLT is one of my all time favorite sandwiches. Bacon is one of my all time favorite foods. Llano Seco has the best bacon I’ve ever had. And, I love pizza. When I was planning this week’s episode, I was thinking that it had been a while since I’d used bacon on the show. I’ve made Bacon & Egg Burgers, Butternut Squash Pasta Carbonara, Wilted Spinach and Radicchio Salad, and Fancy Pizza. I needed something new. The BLT isn’t new. It also wouldn’t really use many of the contents of the Abundant Harvest Organics box. I like to use as much as I can each week. Sometimes it’s just highlighting a couple of ingredients. Sometimes it’s using the majority of the box. A BLT would use lettuce and tomato. Not enough for a show. But, what if I did a pizza with BLT ingredients, and more?! Now that, that could work. Pair it with a salad with homemade orange dressing, and we’ve got ourselves a show.
Can I tell you something? I wasn’t 100% sure about this one. I mean, really, you can’t go wrong with bacon. But, I was putting asparagus on the pizza. I’ve never done that before. I often make something for the first time on the show. It may not be smart, but I get inspired and I do it. I can’t help myself. I’ve made BLT pizza before, but never quite like this. I really hoped it would turn out. Want to know something else? There’s none left today. I ate it for lunch and dinner, Husband ate it for dinner. It was that good. I was not disappointed.
Why is it so good… Here’s what’s on it: Alfredo sauce (homemade, with lots of garlic and parmesan cheese) (ya know, in place of the mayo), tomatoes, asparagus (it wasn’t weird, really!), spinach (the “L”), chives, bacon (duh), and Irish cheddar (not too much, so it didn’t overwhelm). Â It’s all on top of a homemade pizza crust (I made a crust from scratch in the Fancy Pizza episode, so I didn’t do it on this show). The salad was simple: lettuce, spinach, grated carrot, chopped apple, homemade orange dressing. OK, enough about it, go make it!! Here’s the recipe.
Last modified on 2012-07-19 20:32:10 GMT. 1 comment. Top.
BLT Pizza
#ratingval# from #reviews# reviews
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Recipe Type: Pizza, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 13 mins
Total time: 33 mins
Serves: 2
I love BLTs, I love pizza, I love bacon… How about a BLT Pizza?! Yes, I think so.
Ingredients
1 pizza crust
1/2 tomato, sliced and quartered
1-2 asparagus, thinly sliced on an angle
1/2 to 1 C bacon, cooked and crumbled
1-2 T chives, chopped
1/2 to 1 C Irish cheddar cheese (or other aged, sharp cheddar), grated
1/2 C spinach, torn
Alfredo Sauce: 2 T olive oil
2 T AP flour
3-4 cloves garlic, minced
1 C milk
1/2 to – 1 C parmesan cheese, grated
salt
pepper
Instructions
Preheat oven to 475F. Roll out pizza dough and roll the edge a bit to make a crust. Bake for 5 minutes.
While it bakes, make alfredo sauce: Heat pan, add oil. Whisk in flour, cook 30 seconds. Add garlic, cook an additional 30 seconds. Slowly whisk in milk. Over medium heat, let it thicken, whisking occasionally. Once thick, remove from heat and whisk in parmesan cheese, salt and pepper.
Top pizza crust with alfredo sauce, tomato, asparagus, spinach, bacon, chives, and cheddar cheese. Return to oven and bake for 7-8 minutes (or until crust is as crispy as you’d like it, and cheese is melted).
