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Recipe by Jamie Purviance

BLT Pizzas

  • People

    Serves 6 to 8

  • Prep Time

    25 mins

  • Grilling Time

    18 to 22 mins

  • People

    Serves 6 to 8

  • Prep Time

    25 mins

  • Grilling Time

    18 to 22 mins

the Ingredients

  • 8 slices thick-cut bacon
  • Coarse yellow cornmeal
  • 2 balls (each about 1 pound) premade pizza dough
  • ¼ cup plus 3 tablespoons mayonnaise, divided
  • 2 tablespoons Dijon mustard
  • 2 cups grated mozzarella cheese (8 ounces)
  • 2 medium ripe tomatoes, thinly sliced
  • ¼ cup grated Parmigiano-Reggiano® cheese (1/2 ounce)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 head iceberg lettuce, about 1 pound, quartered lengthwise, cored and cut crosswise into 1/2-inch ribbons (yield 6 cups)
  • 2 ripe Hass avocados, cut into 1/2-inch pieces

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Pizza Stone
  • pizza peel (optional)

Instructions

  • 01 In a large skillet over medium heat on the stove, fry the bacon until lightly browned, 3 to 4 minutes, turning once. Transfer the bacon to a plate lined with paper towels and cool for 5 minutes. Break into 1-inch pieces.
  • 02 Prepare the grill for direct cooking over medium-high heat (about 400°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Pizza Stone in the grate opening and preheat for 10 minutes.
  • 03 Dust a pizza peel or rimless baking sheet with 1 to 2 tablespoons cornmeal. Cover one ball of pizza dough with a kitchen towel as you stretch and shape the other ball into a 12-inch-diameter circle. If the dough retracts, cover and let it sit for about 10 minutes. Transfer the dough to the pizza peel and shake the peel to make sure the dough isn’t sticking (if it does, sprinkle a bit more cornmeal on the peel).
  • 04 In a small bowl mix 1/4 cup of the mayonnaise and the mustard, and then spread half of the mixture over the dough, leaving a 1/2-inch border at the perimeter. Top with half of the mozzarella, half of the tomato slices, half of the bacon pieces, and half of the Parmigiano-Reggiano® cheese.
  • 05 Slide the pizza from the peel onto the pizza stone. Close the lid and cook over direct medium-high heat until the cheese is melted and the crust is light brown and firm to the touch, 9 to 11 minutes, rotating the pizza once. Transfer it to a cutting board.
  • 06 While the first pizza cooks, in a large bowl whisk the remaining 3 tablespoons mayonnaise, the lemon juice, salt, and pepper. Add the lettuce and toss to coat. Add the avocado and toss gently just to combine.
  • 07 Make a second pizza with the remaining dough and toppings. Cut each pizza into six wedges, and then top each pizza with half of the dressed salad.
Ingredients
Instructions

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