All the components of America's favorite summer sandwich are here--even the mayonnaise. Yes, it turns out adding some oil to the mayo makes a creamy sauce that fully covers the pie and gives a richer taste to the pizza.
1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 cup canola mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh chives
2 garlic cloves, grated
4 center-cut bacon slices
10 ounce fresh pizza dough
1 tablespoon cornmeal
2 ounces part-skim mozzarella cheese, shredded
1 cup baby arugula
How to Make It
Place a pizza stone on bottom oven rack. Preheat oven to 400°.
Arrange tomato slices on a parchment-lined baking sheet; sprinkle with oregano and pepper. Place baking sheet directly on pizza stone. Bake at 400° for 20 minutes or until tomatoes are no longer wet. Remove tomatoes; keep stone in oven.
Increase oven temperature to 500°.
Combine mayonnaise, oil, chives, and garlic in a small bowl.
Cook bacon in a skillet over medium heat until crisp; drain on paper towels. Break into pieces.
Using well-floured hands, pat dough into a 10-inch circle. Place dough on a pizza peel or baking sheet sprinkled with cornmeal. Pierce dough with a fork; transfer to preheated pizza stone. Bake at 500° for 5 minutes.
Carefully remove pizza stone from oven. Brush mayonnaise mixture over crust, leaving a 1-inch border; top with tomatoes and bacon. Top with cheese; coat crust edge with cooking spray. Bake 10 minutes or until cheese melts and crust browns. Top with arugula. Cut into 8 slices.
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Finally got to use my new pizza stone and this came out great. The sauce was very reminiscent of Papa Murphy's Gourmet Chicken Garlic pizza. The whole family loved it (though DH and teen skipped the arugula). Will definitely make this again.
Made this for the family last night and everyone thought it was very good, even my husband, who isn't much of a tomato fan. Roasting them with the oregano and pepper made all the difference. This is an excellent pizza. You can read my full review at Taking On Magazines: http://www.takingonmagazines.com/blt-pizza-with-white-sauce/
My husband and I love making pizzas and have been wanting to try a BLT pizza. This one did not disappoint. The garlic mayo was surprisingly really good and the roasted tomatoes are a must! The depth of flavor from roasting and the oregano makes it taste like there is a red sauce on the pizza. We'll definitely keep this one in our pizza rotation!
This kind of sounds weird, but it was so good! I only had a 16 oz pizza crust, so I adjusted and made it bigger. Glad I did b/c we still ate it all! It had a nice, garlicky flavor and was really tasty. I subbed turkey bacon. It took a bit of time to do the tomatoes first, but it was worth making. I wouldn't make it often, but I will make again.
I made this for a girlfriends' dinner last week and it was a real hit. I would definitely make it again! I just served it with a side salad of lettuce, tomatoes, avocados, red onions, and lime dressing. Delish!
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