TOMATOES TOMATOES TOMATOES!
July. The great harvest month of tomatoes. They are being harvested from fields, patio pots, even window sills, and there are more ways to use this luscious fruit than we will remember from season to season?
I will confess that when the depths of winter set in, and I look eagerly to the month of July and the vibrant colors of tomatoes, the dish I long for most, is a BLT! Maybe it’s the drippy juiciness of the tomato in contrast with the crunchy salty bacon, none the less, in February… I want the BLT OF JULY!
This mouthwatering pizza is my favorite way to have a BLT. Why have a BLT with store bought sandwich bread, when you can indulge in a homemade pizza dough, and make a meal of it? And of course, we are not going to have wilted lettuce on our pizza. We will opt out the lettuce for fresh spinach in a balsamic dressing. Just wait. You are going to love this!
Three easy steps:
Makes one large pizza
- Pizza Dough from our “BREAD” collection, or store bought
- Spinach Preparation
- Tomato Toppings
The dough takes only one hour to rise in a warm (not hot) place. While the dough rises, (or if using a store bought dough), prepare the spinach, and the toppings.
- Spinach – Fresh, 2 – 3 cups, chopped
- Balsamic vinegar – 1 tablespoon (thick, aged, is best)
- Garlic – 1 clove crushed
- Salt – 1 teaspoon
Toss these ingredients together and set aside until you have prepared the dough onto the pizza pan.
- Tomatoes – as many as can fit on top the pizza, sliced
- Bacon – 1 pound cooked and blotted
- Cheese – Pecorino, 1 cup grated would be my choice, but any cheese you like
- Salt and Pepper – to taste
- Olive Oil – to basting dough for a golden finish
Preheat oven to 400.
Arrange dough on pizza pan. Baste pizza crust with oil. If using a home made dough, pop the dough in the oven for 15 minutes to get a start on baking the dough. Pull it out, and begin the layers of flavors. Spinach on top of the crust first. Cover the spinach with tomatoes. Add bacon, salt, pepper, and cheese. Baste crust one more time with olive oil. Continue baking for another 10 – 12 minutes.