BLT Pizza with Pesto Sauce
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
4 people
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Calories
275 kcal
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Course
Main Course
BLT Pizza with Pesto Sauce
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This BLT Pizza with Pesto, Pancetta, Tomato & Arugula is an amazing BLT pizza. The homemade pesto puts this pizza over the top. Well, that, and the homemade crust and the other incredible components of this amazing pizza!
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Ingredients
- 1 semolina pizza dough click for the full recipe or use store-bought
- semolina or cornmeal (for dusting)
- 4 oz pancetta cut into cubes (can also use 3 slices of bacon, roughly chopped).
- 1 cup scallions roughly chopped
- ½ cup classic pesto sauce click for full recipe
- 1 cup tomatoes sliced, grape, cherry, or Roma - sliced or roughly chopped
- 4 oz Fontina cheese shredded
- 1 tablespoon olive oil
- 2 teaspoon red wine vinegar
- Pinch kosher salt
- cups baby arugula
Instructions
- Place your pizza stone in the oven and preheat to 550°F. Allow the pizza stone to heat for 30 minutes.
- Prepare pizza dough (unless using store-bought).
- Prepare the easy pesto sauce.
- On a lightly floured surface, stretch pizza dough to medium thickness.
- Sprinkle your pizza paddle (or the back of a baking sheet) with a little semolina or cornmeal.
- In a large skillet, cook the pancetta (or bacon) over medium heat until crisp. Drain on paper towels, reserving 1 tablespoon of the drippings in the skillet.
- Cook scallion in the same skillet with rendered grease until tender, about 3 - 4 minutes. Use a slotted spoon to remove from pan and set aside.
- Spread pesto over dough. Top with tomato pieces, pancetta, and scallions. Sprinkle with cheese. Brush olive oil over the edge of the pizza.
- Carefully transfer the pizza to the pizza stone and bake 8 minutes, or until crust is golden and cheese is bubbly.
- Meanwhile, in a medium bowl, whisk together the oil, vinegar, pepper, and arugula, toss to coat.
- Top baked pizza with arugula mixture just before serving.
Notes
- We love using our homemade semolina pizza dough for this pizza, but pizza dough purchased from your local pizza shop or a restaurant is a great option, too. We don't recommend pizza dough in a tube, however.
- The pizza dough and pesto sauce can be made up to several days in advance. Keep covered and in the fridge until ready to use.
- Turn your oven on as high as it will go. Place your pizza stone in the oven and let it heat for 30 minutes before transferring the pizza to it.
- If you don't have a pizza paddle, you can use the back of a baking sheet or a large cutting board liberally sprinkled with semolina or cornmeal. Give the pizza a shake every now and then to keep it loose on the surface, which will make transferring to the hot pizza stone easier.
- Bacon is a fine substitute for cubed pancetta.
- This pizza is best served right from the oven, although, leftovers (if there are any) are still pretty delicious the next day.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
4g
(1%)
Protein
12g
(24%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Cholesterol
52mg
(17%)
Sodium
421mg
(18%)
Potassium
232mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
818IU
(16%)
Vitamin C
10mg
(11%)
Calcium
178mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 421mg | 18% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 818IU | 16% |
| Vitamin C | 10mg | 11% |
| Calcium | 178mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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