Bacon, Spinach and Tomato Pizza is my take on a BLT sandwich, the best part of tomato harvest time.
Course Pizza
Cuisine Mediterranean
Keyword BLT Pizza
Prep Time 1 hourhour20 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 8servings
Equipment
Pizza pan
Rolling Pin
Ingredients
3-4cupsFlour extra for dusting
1 1/2cupsWater
2tspYeast
1tbspSalt
1/4cupGrated hard cheese for the dough
2-3cupsFresh Spinach rough chopped
1tbspBalsamic vinegar
1Garlic clovecrushed
1tspSalt
2tbspOlive oil
2-3Ripe Tomatoes
1lbBacon
4ozPecorino Cheese grated
Salt and pepper to taste
Instructions
Dough - Pour the water into a large mixing bowl. Sprinkle the yeast and sugar on top. Let it sit for 5-minutes to form a foam.
Sprinkle salt and a little flour in and stir. Slowly add flour and stir until it becomes more difficult to stir. With your hands begin to press newly sprinkled flour into the dough, turn it over, sprinkle more and continue like this until the dough is no longer sticky to the touch.
In a clean, lightly oiled bowl, place the dough, cover and set in a warm (not hot), place until it doubles in size, about an hour.
Preheat oven to 400. Roll out the pizza dough on a floured surface and place on the pizza pan. Brush with 1 tablespoon of olive oil.
Spinach - In a large mixing bowl, toss the spinach, vinegar, garlic 1 teaspoon of salt and 1 tablespoon of olive oil. Allow it to sit room temperature to marinate.
Bacon - Cook the bacon, either in long pieces to cut later, or cut the bacon before cooking. Drain the fat off and cool.
Tomatoes – Slice the tomatoes and have ready to place on top of the pizza.
Place the pizza dough in the oven for 10-minutes to get a start on baking the dough.
Pull it out and quickly layer the spinach, then tomatoes, topped with bacon, salt and pepper and the cheese. Baste the crust with olive oil one more time and continue baking for another 10 - 12 minutes or until the crust looks golden.