Thanks so much to Kalamazoogourmet for sharing this mouth-watering recipe!

The BLT sandwich is a quintessential summer treat. It makes for a great pizza as well. The chew of the dough and the warm bacon contrast perfectly with the crisp, refreshing lettuce. We use a little cheddar cheese to weigh down the dough while baking and to keep the bacon in place.

Ingredients

• 1 10-ounce ball Artisan Fire Pizza Dough

• 1 tablespoon prepared mayonnaise

• 1/2 teaspoon sherry vinegar

• ¼ teaspoon maple syrup

• 2 ounces cheddar cheese (I used Lincolnshire Poacher), cut into small rectangles

• 4 slices bacon, cooked to about 75% doneness and cut up

• 1 small head romaine lettuce, chilled, sliced crosswise

• 8 heirloom cherry tomatoes, quartered lengthwise

Instructions:



Prepare the outdoor pizza oven or grill for cooking pizza.



Whisk together the mayonnaise, vinegar and maple syrup to create a dressing. Reserve.



Working on a lightly-floured surface (we use Caputo ‘00 flour), form the dough into a 10-inch pizza. Distribute the cheese and bacon on the dough.



Transfer the pizza to a pizza peel and then transfer to the oven or grill.  Cook until the cheese is melted and the crust is browned. Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.



Remove the pizza and let it cool for a couple of minutes. Slice it into quarters and then top with the romaine and tomatoes. Drizzle on the dressing.