BLT Pizza

Name: BLT Pizza
Total time: 1 h
Ingredients: 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 degrees 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)

1 Rating
1 Review

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.

EatingWell Test Kitchen

Source: Diabetic Living Magazine, Summer 2018

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Recipe Summary

active:

20 mins

total:

1 hr

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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.

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Step 2
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray and sprinkle with cornmeal.
Step 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.
Step 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.
Step 5
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

Serving Size:

1/4 pizza

Per Serving:

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

Exchanges:

3 starch, 1 1/2 fat, 1 lean protein, 1 vegetable

1 Ratings

5 star values: 1
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Kerrie

06/12/2022

The addition of the whole wheat flour to the crust added a lovely flavor and made the pizza filling without feeling heavy. And it came together so quickly, this will be the pizza dough I use for all homemade pizza!
One of the things I'll do next time is add the arugula when I put the pizza in to bake. Baked arugula is delicious, and I think it added a nutty flavor that paired well with the acidic tomatoes, sweet balsamic glaze, and salty bacon.
The only thing I changed about this recipe is the addition of a little garlic, I cut a clove of garlic in half and rubbed it on the crust when it came out of the oven to give it garlic flavor. Otherwise, I followed the recipe as written and my husband and I both really enjoyed it.

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BLT Pizza

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for BLT Pizza

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BLT Pizza

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (1)

All Reviews for BLT Pizza