Whole wheat BLT Pizza.

BLT pizza?  YES!  My version omits the “L” and substitutes it with “S” for spinach that we grew in our garden.  So well-received by my family!  The crust is light and crunchy, the sauce is made from freshly roasted tomatoes, spinach from the garden and bacon.  What more can you ask for?

Pizza Dough Ingredients:
1 c whole wheat flour (I use King Arthurs)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling

Directions:

Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.

Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin.  I then prick the dough with a fork all over the surface.  Brush olive oil on top and sprinkle with your favorite pizza herbs (I use a mix of Italian seasonings).  Bake for about 5-7 minutes or until lightly golden.  Remove and top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding.

Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes.  I then bake the topped pizza for an additional 8-10 or until the cheese is perfectly melted.  Keep an eye on it, of course so it you get the desired crunchiness that you prefer.


Sauce Ingredients:

4 lbs of tomatoes, washed and quartered
Olive oil for drizzling
1 tablespoon of salt (or less)
8-12 garlic cloves, peeled and smashed
2 teaspoons of Italian seasonings
Freshly ground pepper
15 fresh basil leaves

Directions:

Preheat your oven to 275 degrees.  Spray the bottom of a roasting pan with olive oil.  Then add your tomatoes to the pan.  Season with salt, pepper and Italian seasonings.  Add the garlic cloves.  Drizzle the olive oil over top and toss with your hands.  Make sure everything is coated well.  Place in the oven and roast the tomatoes for 3-4 hours.  Then remove and add them, along with the pan drippings, to a Dutch oven along with your basil leaves.

Puree with your hand immersion blender.  Add additional seasonings as needed.  Top your favorite pasta or pizza and enjoy.

Toppings:

Cook 6 slices of bacon and crumble.

Spinach:  2 cups of fresh spinach, chopped. In a sauté pan, heat 1 teaspoon of olive oil and one pat of butter.  Once melted, sauté the spinach until just wilted.  Remove from heat and top the pizza.

Here is the order of toppings 🙂

Pre-cooked crust.
Sauce.
Cheese. (mozzarella, shredded or fresh buffalo mozzarella)
Bacon & spinach.

Cook the fully decked out pizza for 6-8 minutes or until everything is melted perfectly.

Enjoy!

— Knead to Cook

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