No better day for pizza!
So. Things are happening.
Either I’m losing my mind or I had a momentary lapse in my recipe logic, but I put a salad on a pizza.
Yes — I made the pizza from a salad.
I absolutely loved the BLT chopped salad I made a few weeks ago, so much that the only upgrade I could imagine was adding dough. Lots of dough. And more cheese.
I was in a pizza phase for a while — making this and an arugula, fig and bacon pie back-to-back — but then life pulled me out of it. One late night coming home from the airport my husband insisted we eat immediately, which ended in an impromptu late-night pizza. Not being in college anymore, and not under the influence, didn’t stop the craving.
Monday after that was rough.
Even though that late-night splurge left me momentarily burnt out on pepperoni and plain mozzarella, I’ll always say yes to a pizza like this — something a little different, something you crave when you don’t want a “regular” pizza.
This pie is also a larger take on my summer crostini — the combination that works so well on toast translates beautifully to a pizza. I made those crostini again for the 4th of July and they were a hit with a drizzle of balsamic glaze.
I’m obsessed with corn. I want it in salads, on toast, straight off the cob and sometimes even in desserts. Corn adds sweetness, texture and a bit of summer to this pizza.
BLT Pizza with Grilled Corn + Crumbled Feta
1 pizza, serves 2-4
2 hrs
30 mins
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Ingredients
Dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
Pizza
- 4 slices thick-cut baconcooked slightly and torn into pieces
- 6 ounces freshly grated fontina cheese
- 2 garlic clovesminced
- 1 pint grape tomatoesquartered
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 ears grilled corn
- 4 ounces feta cheesecrumbled
- 1 1/2 cups butter lettucechopped
- 1/2 teaspoon olive oil
- 1/4 teaspoon red wine vinegar
Instructions
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In a large bowl, combine warm water, yeast, honey and olive oil. Mix, then let sit until foamy, about 10 minutes. Add 2 1/2 cups flour and salt, stirring until dough comes together but remains sticky. Form into a ball and work in the remaining 1/2 cup flour, kneading a few minutes on a floured surface. Rub the same bowl with olive oil, place dough inside, turn to coat, cover with a towel and let rise in a warm spot for 1 to 1 1/2 hours.
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After the dough rises, punch it down, place on a floured surface and shape with a rolling pin or your hands. This dough yields one pizza large enough for 3–4 people. Transfer to a baking sheet or pizza peel, cover with a towel and let rest for 10 minutes.
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Preheat the oven to 375°F. (If using a pizza stone, preheat to 450°F and bake about 15 minutes; for a baking sheet, use 375°F and follow the directions below.)
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Assemble the pizza on the peel or baking sheet. Toss tomatoes, minced garlic, salt and pepper together in a small bowl. Brush the dough with a little olive oil, spread half the fontina, then top with torn bacon, the tomato mixture and grilled corn. Add the remaining fontina and bake for 25–30 minutes, until crust and cheese are golden and bubbly. Remove from the oven and immediately top with crumbled feta. Toss chopped lettuce with olive oil and red wine vinegar and sprinkle over the pizza just before serving.
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A pizza with vegetables like this is calorie-free, right?