BLT Pizza!!

http://www.myrecipes.com/recipe/blt-pizza-white-sauce

BLT Pizza with White Sauce

All the components of America's favorite summer sandwich are here--even the mayonnaise. Yes, it turns out adding some oil to the mayo makes a creamy sauce that fully covers the pie and gives a richer taste to the pizza.

Yield:

Serves 4 (serving size: 2 slices)

Total time: 45 Minutes

Ingredients

1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices

1 teaspoon dried oregano

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 bacon slices

10 ounce fresh pizza dough

1 tablespoon cornmeal

2 ounces part-skim mozzarella cheese, shredded

Cooking spray

1 cup baby arugula

Preparation

1. Place a pizza stone on bottom oven rack. Preheat oven to 400°.

2. Arrange tomato slices on a parchment-lined baking sheet; sprinkle with oregano and pepper. Place baking sheet directly on pizza stone. Bake at 400° for 20 minutes or until tomatoes are no longer wet. Remove tomatoes; keep stone in oven.

3. Increase oven temperature to 500°.

4. Combine mayonnaise, oil, chives, and garlic in a small bowl.

5. Cook bacon in a skillet over medium heat until crisp; drain on paper towels. Break into pieces.

6. Using well-floured hands, pat dough into a 10-inch circle. Place dough on a pizza peel or baking sheet sprinkled with cornmeal. Pierce dough with a fork; transfer to preheated pizza stone. Bake at 500° for 5 minutes.

7. Carefully remove pizza stone from oven. Brush mayonnaise mixture over crust, leaving a 1-inch border; top with tomatoes and bacon. Top with cheese; coat crust edge with cooking spray. Bake 10 minutes or until cheese melts and crust browns. Top with arugula. Cut into 8 slices.

Nutritional Information

Calories 353

Fat 14 g

Satfat 3.3 g

Monofat 6.7 g

Polyfat 2.3 g

Protein 13 g

Carbohydrate 41 g

Fiber 7 g

Cholesterol 15 mg

Iron 1 mg

Sodium 658 mg

Calcium 134 mg