BLT Pizza
Well, faithful readers, the end of the semester is nigh for me–my last essay is due tomorrow afternoon. Until then, I shall have to turn all of my attention on my studies, but I leave you with this quick recipe for BLT pizza. It is a favorite from my old waitressing post in Jackson, the Brick-Oven Cafe, and the red and green I thought appropriate for the season. Plus, I can hardly imagine better study food than pizza. Here’s the recipe:
BLT Pizza
Prepared pizza crust dough or shell
8 slices bacon, cooked
Ranch salad dressing
4 Roma tomatoes, diced
1 cup of chopped green onions
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan
Romaine lettuce, arugula, or other greens
Preheat oven to 475. Once crust has been properly prepared, drizzle the surface with Ranch dressing, spreading to coat. You will want a thin layer over the whole crust, so the amount depends on how large your pizza is. Crumble bacon and sprinkle evenly across pizza. Follow with the chopped tomatoes and green onions. Sprinkle cheeses on top last; bake until the crust is golden and the cheese melted, about 10 minutes. To serve, top each slice with shredded lettuce or arugula and drizzle with a tiny bit of dressing.