BLT Pizza with White Sauce

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.

Yield: Serves 4 (serving size: 2 slices)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 353
  • Fat: 14g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 13g
  • Carbohydrate: 41g
  • Fiber: 7g
  • Cholesterol: 15mg
  • Iron: 1mg
  • Sodium: 658mg
  • Calcium: 134mg

Ingredients

  • 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
  • Cooking spray
  • 1 cup baby arugula

Preparation

  1. 1. Place a pizza stone on bottom oven rack. Preheat oven to 400°.
  2. 2. 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.
  3. 3. Increase oven temperature to 500°.
  4. 4. Combine mayonnaise, oil, chives, and garlic in a small bowl.
  5. 5. Cook bacon in a skillet over medium heat until crisp; drain on paper towels. Break into pieces.
  6. 6. 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.
  7. 7. 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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