Saturday, December 1, 2012

BLT Pizza

When I was growing up my parents were seriously into food.  Most of the time this meant Julia Child level French cuisine.  When I was particularly lucky, it was various cuisines of the world - my birthday picks were usually enchiladas or moo shu pork.  But I think it was impossible for anyone to make it through the eighties unscathed, and my parents were no exception; they certainly owned cookbooks that were dead on trend (Martha Stewart Entertaining, I'm looking at you).  Among the most dated was a book of pizza recipes.  Shot on a black countertop and served up by a man in a bright yellow short-sleeved dress shirt, the pizzas almost always had the ingredients arranged in geometric patterns.  I can't quite imagine how that works from a flavor standpoint...BUT  despite all that, many of the recipes actually look, dare I say it? tasty!

Although I didn't use the recipe at all (true confession: I also didn't really write a real recipe either), my BLT pizza was completely inspired by this book.  And it was completely amazing. I will make this again, and again and again.  And if it is this good with runty little winter cherry tomatoes, just think of how it will be when the real Jersey tomatoes of summer are in.  I can't wait.

Right. So about that recipe...

BLT PIZZA NOT QUITE RECIPE

INGREDIENTS:
dough - buy some or use 1/3 of my usual recipe
mozzarella cheese, shredded (a few cups)
6-8 slices of bacon (or turkey bacon) cooked until crispy
1/2 bag of pre-washed baby spinach
cherry tomatoes (no clue how many)
1-2 cloves garlic, minced
salt
pepper
olive oil

NOT REALLY DIRECTIONS:
Crumble or chop your cooked bacon.  Set it aside in a bowl.  Rinse and halve your cherry tomatoes.  On a baking sheet, toss them with the garlic and a bit of olive oil.  Put in the oven at 350 for 15 minutes.  I'm not sure exactly how long.  You want them nice and roasty.   Roll out the dough and prebake it for 5-7 minutes.  While it's cooking rewash your spinach if you're compulsive like that and saute it up with a bit of olive oil and salt and pepper.  Just long enough to wilt it. Pull the dough out cover it with mozzarella.  Then top with the bacon, tomatoes and spinach.  Pop in the oven for another 2-3 minutes until the cheese is melty and delicious.  Enjoy the spoils of the 80s.


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