BLT Pizza

We have pizza night around here about once a week. It's a happy, cheesy night. So, I was making this pizza PW's Potato Bacon Leek Pizza which has been an adult favorite around here, and I had all this leftover bacon. What's a girl to do? I also had a lot of ripe tomatoes on my counter and some lettuce in the fridge. What happened next was nothing short of miraculous: BLT Pizza. I had my doubts, but it ended up being every one's favorite. This will definitely be made again and again and again. And again. Enjoy.

BLT Pizza

Favorite pizza dough for one pie

Olive oil

4-6 slices Thick-Cut Bacon, cooked until nice and brown

Mozzarella, grated

2-3 ripe Tomatoes, sliced

1 head of Romaine, washed, dried and chopped

1/2 cup Mayo

Salt and Pepper

Preheat oven to 450*. Sprinkle baking sheet with cornmeal. Form fresh pizza dough on the baking sheet until it's about 1/4 inch thick. Drizzle with olive oil and spread around the crust with your fingers. Cover generously with mozzarella. And then just as generously with bacon. Bake for about 10-12 minutes, or until the crust is golden brown and cheese is bubbly. Let sit for about 5 minutes. Layer entire pizza with tomatoes. Season with salt and pepper. Dress the lettuce with the mayonnaise and serve on top of the pizza.

PW's Potato Bacon Leek Pizza

(and don't' forget the goat cheese; it really does give it that something special)