BLT SALAD PIZZA

BLT Salad Pizza image

Provided by Megan Mitchell

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

8 strips bacon, cut into 1-inch pieces
One 5-ounce store-bought thin pizza crust
2 to 3 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Eight to ten (1-ounce) slices low-moisture part-skim mozzarella
2 to 3 tablespoons grated Parmesan, plus more for sprinkling
4 cups loosely packed mixed greens
2 cups cherry tomatoes, large quartered, small halved
1/4 cup packed basil leaves, roughly chopped
2 tablespoons red wine vinegar, plus more if needed

Steps:

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Line a bowl or plate with paper towels.
Place the bacon in a 10-inch nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crispy, 8 to 10 minutes. Remove with a slotted spoon to the prepared bowl or plate.
Place the pizza crust on the prepared baking sheet, brush with 1 tablespoon oil and liberally sprinkle with salt and pepper. Bake until crispy, 8 to 10 minutes.
Sprinkle the crust with the mozzarella and 2 to 3 tablespoons of Parmesan. Continue to bake until the mozzarella melts, 6 to 8 minutes.
Put the bacon, mixed greens, tomatoes and basil in a large bowl. Drizzle with the vinegar and 1 to 2 tablespoons oil. Season with a sprinkle each of salt and pepper. Toss and taste, adding more vinegar or salt if needed.
Pile the salad on top of the pizza and finish with a sprinkling of Parmesan and pepper. Cut into slices and serve.