Recipe Index

Ingredients

• 1 batch Flaky Puff Crust Pizza dough, prepared and rolled out
• 2 large or 3 medium tomatoes
• 1/2 teaspoon table salt
• 1/4 cup Parmesan cheese, grated
• 5 ounces mozzarella cheese, shredded; preferably whole milk (about 1 1/4 cups)
• 2 ounces mozzarella cheese, fresh; cubed into 1/4" pieces (about 1/2 cup)
• 2 1/2 ounces uncooked bacon, diced into 1/4" pieces (about 4 to 5 slices)
• 1/4 cup extra-virgin olive oil
• 2 heaping tablespoons (¼ oz) basil, fresh and minced
• 1/2 to 1 teaspoon lemon juice, to taste
• 1/2 clove garlic, grated
• pinch of table salt
• pinch of red pepper flakes, optional
• 1/4 cup mayonnaise
• 1 1/2 teaspoons lemon juice
• 1 to 2 teaspoons reserved tomato liquid
• coarsely ground black pepper, to taste
• 1 head Romaine lettuce; thinly sliced (about 4 cups or 7 oz)

Method

1. Heat the oven to 475°F with a rack in the centre, set the prepared puff crust dough in an ungreased 13 by 18-inch pizza pan, stretch it to the edges and halfway up the sides, and rest it covered for 15 minutes.
2. Stretch the rested dough to the pan edges a second time and leave it for another 15 to 30 minutes, until the crust edges look puffy.
3. Slice the tomatoes into twelve slices about 1/8 inch thick, toss them with the ½ teaspoon of table salt in a bowl, and drain them in a colander set over the bowl for 15 minutes.
4. Pat the drained tomato slices dry and reserve the tomato liquid that collected in the bowl for the drizzle.
5. Scatter the Parmesan over the dough first, then the shredded mozzarella, the cubed fresh mozzarella and the diced bacon, and arrange the 12 tomato slices on top in a 3 by 4 pattern.
6. Bake the pizza for 15 to 17 minutes, until its cheese melts and browns in spots and the exposed crust turns golden.
7. Stir the olive oil, minced basil, lemon juice, grated garlic, pinch of salt and red pepper flakes, if using, together into a garlic-basil oil while the pizza bakes.
8. Whisk the mayonnaise with the lemon juice and black pepper, then beat in the reserved tomato liquid ½ teaspoon at a time until the drizzle pours easily.
9. Cool the baked pizza on a wire rack for 3 to 5 minutes.
10. Toss the thinly sliced romaine with 3 to 5 teaspoons of the garlic-basil oil, pile the dressed lettuce over the pizza, and finish the BLT pizza with the mayonnaise drizzle across the lettuce.

Prep: 30 min · Cook: 17 min · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data