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. Source: Diabetic Living Magazine, Summer 2018

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • Preheat oven to 450 degrees 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.

Tips

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 Facts

378 calories; 11 g total fat; 4 g saturated fat; 20 mg cholesterol; 55 mg sodium. 55 g carbohydrates; 6 g fiber; 4 g sugar; 18 g protein;