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BLT Pizza
BLT Pizza
0 Reviews
From: Diabetic Living Magazine, Summer 2018
This homemade pizza riffs on the classic BLT sandwich, with crisp bacon, thin roma tomatoes and fresh arugula on top of a whole-wheat pizza crust.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup all-purpose flour
- 1 cup white whole-wheat flour
- 1 package active dry yeast
- ¼ teaspoon salt
- ⅔ cup warm water (105-115°F)
- 1 tablespoon olive oil
- 1 tablespoon cornmeal
- 3-4 Roma tomatoes, thinly sliced
- ½ cup thinly-sliced red onion
- 3 slices lower-sodium, center-cut bacon, crisp-cooked and crumbled
- 1 cup shredded part-skim mozzarella cheese (4 oz.)
- 3 cups baby arugula
- 1 tablespoon balsamic glaze (see Tips)
Preparation
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Prep
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Ready In
- Fit a food processor with a dough blade. Coat a medium bowl with cooking spray. Combine all-purpose flour, whole-wheat flour, yeast and salt in a food processor (or see Tips). With the motor running, add water and oil and process until the mixture forms a ball. Shape the dough into a smooth ball and place in the prepared bowl, turning to coat. Cover and let rise in a warm place until doubled in size, 30 to 45 minutes.
- Preheat oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with cornmeal.
- Turn the dough out onto a lightly floured surface. Roll and stretch it into a 12x8-inch oval or rectangle. Place on the prepared baking sheet and poke with a fork all over.
- Bake until lightly golden brown, about 8 minutes. Arrange tomatoes, onion and bacon on the crust. Sprinkle with mozzarella. Bake until the crust is golden and the cheese is bubbly, about 8 minutes more.
- Top the pizza with arugula and let stand for 5 minutes. Drizzle with balsamic glaze.
- Tip: If you prefer not to use a food processor, combine both flours, yeast, and salt in a large bowl; stir in water and oil until moistened. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 3 minutes. Continue as directed in Step 1.
- You can buy bottled balsamic glaze, but you can also make it: Simmer 2 Tbsp. balsamic vinegar in a small saucepan until reduced to 1 Tbsp.; cool.
- Serving size: ¼ pizza
- Per serving: 378 calories; 11 g fat(4 g sat); 6 g fiber; 55 g carbohydrates; 18 g protein; 20 mg cholesterol; 4 g sugars; 55 mg sodium;
- Carbohydrate Servings: 3½
- Exchanges: 3 starch, 1½ fat, 1 lean protein, 1 vegetable
