Monday, June 23, 2014

Grain-Free BLT Pizza (Dairy Recipe)

Sometimes it's the skeptic in me that decides to make a certain recipe; I find myself wondering how the method and/or ingredients could possibly work and cannot resist finding out for myself.

In this case I just couldn't fathom putting mayo on a pizza. The July Cooking Light cover recipe for BLT pizza first caught my daughter's attention. She is NOT a mayo fan at all, but when I told her the basis of the white sauce she still insisted we try it.

I decided to go for it and I'm glad I did. Everyone loved this and have already requested we have it again this summer.

I used this grain-free crust recipe and homemade mayo, but otherwise made the recipe as written. Everyone devoured it, including my mayo-loathing little darling (you honestly can't taste the mayo, it offers just a hint of tang to play off the tomato and bacon).

BLT Pizza with White Sauce
adapted from Cooking Light

1 pound ripe oregano tomatoes, seeded and cut into 1/4-inch-thick slices
1 teaspoon dried oregano
1/2 tsp. black pepper
1/4 cup  mayonnaise
1 tbs. extra-virgin olive oil
1 tbs. minced fresh chives
2 garlic cloves, grated
4 nitrite-free bacon slices
1 batch grain-free pizza dough
2 oz. shredded mozzarella cheese
1 cup baby arugula

Place a pizza stone on bottom oven rack. Preheat oven to 400°. Arrange tomato slices on a parchment-lined baking sheet; sprinkle with oregano and pepper. Place baking sheet directly on pizza stone. Bake at 400° for 20 minutes or until tomatoes are no longer wet.

Remove tomatoes; keep stone in oven. Combine mayonnaise, oil, chives, and garlic in a small bowl. Cook bacon in a skillet over medium heat until crisp; drain on paper towels. Break into pieces.

Shape dough into a circle and place on a pizza peel or baking sheet sprinkled with a little arrowroot starch. Pierce dough with a fork; transfer to preheated pizza stone. Bake at 500° for 5 minutes.

Carefully remove pizza stone from oven. Brush mayonnaise mixture over crust, leaving a 1-inch border; top with tomatoes and bacon. Top with cheese. Bake 10 minutes or until cheese melts and crust browns**.

Top with arugula. Cut into 8 slices.

 **the original recipe calls for coating the edge of the pizza crust with cooking spray. I chose to put a little foil on the edge of my crust to keep it from getting too brown.