Bacon, Tomato, and Arugula (BLT) Pizza

I haven’t made a pizza recipe on here in a while (since October! Wow!) so it’s about time I rectified that! I honestly would not have typically chosen this recipe from my latest Cooking Light magazine, but my boyfriend spotted it on the cover and put in a special request. He typically eats whatever I decide to make without complaint, so I figured I could make something out of my typical repertoire just this once This BLT Pizza is pretty self explanatory: pizza with bacon, “lettuce” (arugula), roasted tomatoes, and even a mayo base. It does take some time to make though (~1 hour) so either plan accordingly on a weeknight or save this recipe for a weekend! This is also the first time I used a pizza stone (very exciting, I know). I’ve apparently had this little guy for a while but completely forgot about it! If you don’t have a pizza stone, just use a large cookie sheet sprayed with cooking spray.   Ingredients: 1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices 1/2 teaspoon dried oregano 1/4 teaspoon dried parsley 1/2 teaspoon black pepper 1/4 cup canola mayonnaise 1 tablespoon extra-virgin olive oil 1 tablespoon minced fresh chives 2 garlic cloves, grated 4 center-cut … Continue reading

Open-Faced Salmon and Avocado BLTs

Salmon, avocado, and bacon… what’s not to love? This recipe is perfect for nights that you just need to whip something up quickly with little effort. Although I will warn you, it’s not exactly an easy meal to eat. It can get quite messy because it is open-faced!   Ingredients: 4 (1-ounce) slices diagonally cut ciabatta or rustic Italian bread 4 center-cut bacon slices 4 (4-ounce) sustainable salmon fillets, skinned (about 3/4 inch thick) 1/4 cup canola mayonnaise 2 tablespoons water 1 tablespoon minced fresh chives, divided 1 1/2 teaspoons Dijon mustard 4 Bibb (Boston, butterhead) lettuce leaves 4 (1/2-inch-thick) slices tomato, halved 1/2 peeled ripe avocado, cut into 8 slices 4 lemon wedges

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