Secret Recipe Club, BLT Flatbread

the Painted Apron

9 years ago

It’s reveal day for my Secret Recipe Club group and I’ve been busy looking at all the wonderful recipes from Melissa’s Cuisine. I changed my mind on which recipe to make several times…

how about a breakfast temptation of Single Serve Coffee Cake in a Mug, or even better a Chocolate Root Beer Bundt Cake for dessert…I ultimately decided to deny my sweet tooth and make her BLT pizza, see Melissa’s recipe here. She uses grilled pizza crusts, yum!

I decided to try a warm version, by roasting the tomatoes and adding a layer of melted cheese to contrast the cool salad greens

I kicked up the nutrition value of the lettuce by adding spinach, kale and shaved brussels sprouts

I chopped the salad so it wouldn’t be cumbersome to eat

I used a refrigerated thin pizza crust dough

Bake according to package directions

You can roast the tomatoes with the bacon in a 350 oven. After 15 minutes, check bacon every 2-3 minutes, until it is cooked but not too crispy. It will cook further on top of the pizza

What is one of the most important parts of a BLT? Mayo of course!

And I’m going to add a little grated cheese to “glue” everything together

Spread the cooked crust with a layer of mayo and top with the cheese

If you’ve never had cheese toast made with mayo and cheese, you are missing a treat…you can see an easy appetizer or nibble on Goldfish Toasts here

Now top with roasted tomatoes and bacon pieces

Return to the oven for 10 minutes. Use a pizza stone or put pizza directly on oven rack for best results and ensure the bottom gets crisp

Toss your salad with a touch of Italian vinaigrette~you don’t need much because it will pick up moisture from the roasted tomatoes, cheese and mayo on the flatbread~ and place salad on top of the cooked pizza

Swoon

Serve it up!

BLT Flatbread

Course Appetizer, Main Course

Cuisine American, Italian

Keyword bacon lettuce and tomato pizza, BLT flatbread, salad topped pizza

Prep Time 30

Cook Time 15

Ingredients

1 can refrigerated pizza crust dough like Pillsbury Thin Crust
1/2 cup Mayonnaise
4 oz grated white cheese Montery Jack, Mozzarella, AsiagoI used manchego
8 strips bacon
1 pint cherry tomatoes
3 cups mixed salad greens
olive oil
salt and pepper
salad dressing or vinaigrette of choice

Instructions

Cook pizza crust according to package directions. Set aside
Cut tomatoes in half, place on foil lined baking sheet and toss with olive oil and season with salt and pepper. Roast at 400 15-20 minutes
Place bacon on a parchment paper lined baking sheet and roast in the same oven with tomatoes. Check after 15 minutes. Remove bacon when it is just crispy, but not over done. Drain on paper towels and cut into 1 inch pieces
Spread pastry with a layer of mayonnaise, then sprinkle with cheese. Top with roasted tomatoes and bacon.
Return to oven 10 minutes until cheese has melted and begun to turn golden and pizza looks done. Cook pizza on a stone or directly on baking rack to make sure the bottom crisps up.
Toss lettuce with salad dressing. Place salad on top of warm pizza and cut into squares to serve