Grilled BLT Pizza Recipe

Created back in 2007 by Kate Merker, this pizza recipe serves four hungry people and takes a total of twenty minutes to make. This variation on the BLT of sandwich fame holds its own as a pizza as well. The arugula substitutes the lettuce, prosciutto the bacon and tomato, well tomato has no equal and thereby plays itself in this tasty dish.



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So get going and make this pizza tonight.

Ingredients

1 16-ounce package refrigerated pizza dough

flour for the work surface

3 tablespoons olive oil

4 ounces thinly sliced prosciutto

2 large beefsteak tomatoes, sliced

4 cups arugula or other mixed greens

Directions

1. Heat grill to medium-low.

2. Divide the dough into 2 equal pieces. On a lightly floured surface, roll each to a 1/4-inch thickness. Brush each top with 1/2 tablespoon of the oil.

3. Transfer the dough to grill, oiled-side down. Cover grill and cook until the tops begin to bubble and the bottoms become crisp, about 3 minutes.

4. Working quickly, brush the top of each piece of dough with 1/2 tablespoon of the oil and turn over.

5. Divide the prosciutto evenly between the pizzas and continue to cook, uncovered, until the bottoms are golden and crisp, 2 to 3 minutes.

 6. Remove from heat and layer with the tomato. Top with the arugula and drizzle with the remaining oil. Cut into pieces and serve on individual plates.

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Posted by M Dee Dubroff, on January 1, 2013 at 9:00 AM