BLT Pizza

BLT Pizza

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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.

Ingredients 4 servings

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Original recipe yields 4 servings
US
Metric
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

  • Prep

  • Ready In

  1. 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.
  2. Preheat oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with cornmeal.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • 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:
  • Exchanges: 3 starch, 1½ fat, 1 lean protein, 1 vegetable

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