BACON, LETTUCE AND TOMATO PIZZA
I combine two all-time favorites in this recipe: pizza and BLT sandwiches. I brought this fun mashup to a ladies lunch and was met with lots of oohs and aahs. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Brush with oil; top with cheese and garlic salt. Bake until golden brown, 15-18 minutes; cool slightly., Meanwhile, combine mayonnaise and ranch dip mix. Spread over pizza crust; top with romaine, tomatoes and bacon.
Nutrition Facts : Calories 389 calories, Fat 23g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 1236mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
GRILLED BACON AND TOMATO PIZZA
Fire up the grill for easy pizza starring prebaked crusts, bacon, garlic-herb cream cheese, tomatoes and basil.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 16
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.
- Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.
- Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.
Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Appetizer, Sodium 170 mg, Sugar 0 g, TransFat 0 g
PIZZA WITH CARAMELIZED ONIONS, FIGS, BACON AND BLUE CHEESE
Here is a recipe for pizza that calls to mind - at least this mind - the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border. It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin. The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie. Which is when, as it happens, you should make the dough as well. And we have a recipe for that as well - a version adapted from the team behind the magical Roberta's Pizza in Brooklyn.
Provided by Sam Sifton
Categories dinner, pizza and calzones, times classics, main course
Time 1h30m
Yield Serves 2
Number Of Ingredients 12
Steps:
- At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
- Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
- Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
- Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.
Nutrition Facts : @context http, Calories 1193, UnsaturatedFat 32 grams, Carbohydrate 131 grams, Fat 63 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 27 grams, Sodium 1671 milligrams, Sugar 55 grams, TransFat 1 gram
TOMATO BACON SQUARES
Swiss cheese perfectly compliments the bacon, tomatoes & bell peppers.
Provided by April Phillips
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven 375 degrees F (190 degrees C).
- Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels.
- Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic.
- Roll pizza crust into a 12x15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese.
- Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 6.7 g, Cholesterol 8.3 mg, Fat 5.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 151.2 mg, Sugar 1.1 g
TOMATO, BACON, & BLUE CHEESE PIZZA
For our basic pizza dough we most often use Zoe and Jeff of Bread in 5's basic dough. It is a great all around dough to have in the fridge. Timing is based on having a pre-made dough in the fridge. Feel free to use your own favorite dough recipe or check out Zoe and Jeff's book dedicated to pizzas and flatbreads for specialized dough recipes. BTW - we had a great time filming and producing the video promo for that book. They are great people and the doughs are fantastic.Makes one 10" pizza.
Provided by Todd + Diane
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- For best results, use a baking stone. Preheated oven and baking stone at 550°F for 20-30 minutes.
- If dough is coming out of the fridge, pinch off a ball of dough approx. 10 oz in weight (or somewhere in between a baseball and softball size). On a floured surface, shape ball into disk approx. 1 1/2" thick. Set dough aside on floured surface to relax and warm up for 20 minutes as you prep the rest of the ingredients.
- Combine sliced tomatoes, balsamic vinegar, and olive oil in a small bowl. Gently toss tomatoes to completely coat then set aside to marinate while you prep the rest of the toppings.
- Cook bacon in a saute pan until light golden on each side. Blot on paper towels and after it cools enough to handle, slice into 1" long pieces. Set aside.
- Pizza dough should now be soft and pillowy. On a floured surface, flour both sides of dough disk, then using your fingers rotate and push out the dough from the center to stretch it, leaving the outer rim untouched. Stretch to about a 7-8" circle.
- Resting the dough on the tops of your hands, continue to circle and and gently stretch dough to finish stretching crust to about 10". Make sure to keep the rim thicker than the center. (If dough starts to toughen and spring back too much while working it, allow it to rest for a few minutes so the dough will relax and soften.)
- Brush top and edges of the pizza dough with a light coat of olive oil. Place on a floured pizza peel (or on a lightly oiled sheet pan if not cooking on a baking stone) and adjust shape back to a circle.
- Gently spread a light layer of tomato sauce over dough circle, leaving outer 3/4" untouched. Layer on bacon. Spread on cheeses. (Occasionally as you add toppings, give pizza peel a little shake to make sure dough isn't sticking to it. If it is, gently lift edges, toss a little flour underneath, and shake peel until dough is floating again.)
- Layer tomato halves, cut side up (so center juices will bake into the tomato and not into your crust, making the pizza crust too wet). Keep balsamic mix to sprinkle on pizza after baking.
- Slide pizza onto baking stone and bake for 8-10 minutes or until crust is golden and a touch charred in places. Remove from oven and allow to cool for a few minutes. Drizzle a bit of the balsamic mix over pizza. Sprinkle basil leaves over pizza. Slice and serve.
Nutrition Facts : TransFat 1 g, Calories 325 kcal, Carbohydrate 25 g, Protein 11 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 731 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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