Grilled BLT Pizza Recipe
May 27, 2011 4:31 pm
Pizza that borrows flavors from a classic sandwich
By
As the executive chef at Simi Winery in Healdsburg, in Sonoma County, California, Eric Lee designs food to be paired with wines. For this grilled BLT pizza he recommends a bright, fruity white wine like the Simi Sonoma County Sauvignon Blanc.
Servings: 4 personal pizzas
Ingredients
1 batch pizza dough
1 batch pizza sauce
4 ounces mozzarella, grated
4 slices applewood bacon, cooked
1 ripe heirloom tomato, chopped
2 leaves red leaf lettuce, cut into strips
Directions:
- Preheat grill to about 450 degrees and divide the dough into 4 pieces.
- Roll out each piece until it is about 1/8” thick. Stretched out, totally not round, very rustic-looking pizzas are the goal here.
- Place dough onto hot grill. Cook until the bottom is set and there are nicely golden grill marks. Flip over, add sauce and mozzarella and close the lid.
- Place the bacon, lettuce, tomato, salt and pepper into a bowl and toss well. Remove the pizza from the grill when the cheese has melted and the crust is golden.
- Cut into slices and top with the “BLT” mixture.
Level of Difficulty:
Moderate
Prep Time:
20 minutes
Cooking Time:
5 minutes
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