Brad and I always have LOVED the Club Pizza from CPK so when I came across this recipe I decided I had to try it out. It's not the CPK recipe at all, but it has the same kind of feel to it. I made it last week and our whole family thought it was GREAT! Thought I would share in case any of you wanted to add some new flavors to your dinners. The added benefit was that the ingredients were all things I pretty much have around anyway. Enjoy!
BLT Pizza
For the dough:
1/2 cup warm water
1 1/2 tsp active dry yeast
1/2 tsp sugar
1/2 tsp salt
2 cups bread flour (I didn't have any so I just used regular)
1/4 cup olive oil
For the topping:
9 strips bacon
2 T dijon mustard
4 oz shredded mozzarella
2 ounces Parmigiano-Reggiano, finely grated
2 medium tomatoes
1 T mayo
1/2 T lemon juice
1/2 tsp Worcestershire sauce
2 cups finely shredded romaine lettuce
1. Pour water into a medium bowl. Stir in the yeast, sugar, and salt. Set the mixture aside until foamy (5 minutes). Add the flur and oil and stir until a dough begins to form.
2. Gather dough into a ball. Knead until smooth and elastic (about 10 minutes). Form the dough into a ball. Place in an oiled bowl and turn to coat. Cover with plastic wrap in warm place until dough has doubled (about 1 1/2 hours)
3. Heat oven to 450. Slice bacon crosswise into one ince pieces. Pan fry until lightly browned, but not crisp.
4. Grease baking sheet or pizza pan. Transfer dough onto sheet and press out into a circle. Evenly spread mustard over the dough. Scatter both cheeses, the tomatoes, and the bacon on top.
5. Bake the pizza, rotating the pan half-way through, until crust is lightly browned and cheese has melted. (This only took me 15 minutes tops) Meanwhile, in a medium bowl whisk together mayo, lemon juice, and Worcestershire sauce. Add the lettuce and toss to coat.
6. Transfer the pizza to a cutiing board and let it cool for 5 minutes. Top it with the lettuce mixture and slice and serve!















