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BLT Pizza
The BLT sandwich is a quintessential summer treat. It makes for a great pizza as well. The chew of
the dough and the warm bacon contrast perfectly with the crisp, refreshing lettuce. We use a little
cheddar cheese to weigh down the dough while baking and to keep the bacon in place.
Yields 1 10 inch pizza
1 10-ounce ball Artisan Fire Pizza
Dough
1 tablespoon prepared mayonnaise
1/2 teaspoon sherry vinegar
¼ teaspoon maple syrup
2 ounces cheddar cheese (I used
Lincolnshire Poacher), cut into small
rectangles
4 slices bacon, cooked to about 75%
doneness and cut up
1 small head romaine lettuce, chilled,
sliced crosswise
8 heirloom cherry tomatoes,
quartered lengthwise
Directions
Preheat the pizza oven for cooking with the upper burner control on
HIGH and the lower burner control on LOW.
Whisk together the mayonnaise, vinegar and maple syrup to create a
dressing. Reserve.
Working on a lightly-floured surface (we use Caputo ‘00 flour), form
the dough into a 10-inch pizza. Distribute the cheese and bacon on
the dough.
Transfer to the pizza oven directly on the cooking deck and bake for
2 to 3 minutes until the cheese is melted and the crust is browned.
Rotate several times for even baking.
Remove the pizza and let it cool for a couple of minutes. Slice it into
quarters and then top with the romaine and tomatoes. Drizzle on the
dressing.