Pizza Party | BLT Pizza with Pesto | How To Feed a Loon

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon reduces fat while maintaining flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella has lower fat content.

pesto

🥗Healthier: spinach pesto

💰Cheaper: store-bought pesto

Spinach pesto is lighter and can be made fresh.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat the oven to the highest setting, around 550°F (288°C), and place the pizza stone inside to heat for at least 30 minutes.

Flour a surface and roll out the semolina pizza dough to a desired thickness, crimping the edges slightly.

Transfer the rolled dough onto a pizza paddle sprinkled with cornmeal or semolina flour to prevent sticking.

In a skillet over medium heat, add a little olive oil and cook cubed pancetta until crispy, then remove with a slotted spoon and drain on paper towels.

In the same skillet with the pancetta grease, add 1 cup of chopped green onions and sauté until softened.

Slice 1 cup of cherry tomatoes in half and set aside.

For the pesto, in a food processor, combine 2 cups of basil, 3 cloves of garlic, and pulse. Then add 1/2 cup of extra virgin olive oil and pulse again, followed by adding Parmesan cheese and salt to taste.

Spread 5 tablespoons of pesto evenly over the rolled pizza dough.

Sprinkle the cooked pancetta, sautéed green onions, and sliced cherry tomatoes over the pesto layer.

Bake the pizza on the preheated pizza stone for about 12-15 minutes or until the crust is golden and cheese is bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens