Sunday, December 27, 2015

BLT Pan Pizza

Servings: 13”x18” pizza 


4 cups gluten-free pizza crust mix

4 ½ tsp. active dry yeast (2 packets)

2 ¼ cup warm water

¼ cup olive oil

1 lb. bacon, cooked and cut into ½” pieces
8 oz. sharp cheddar cheese
6 oz. fontina or jack cheese
6 oz. provolone cheese
8 Roma tomatoes, sliced
1 bunch fresh spinach
1 bunch green onions
2 cups red pizza sauce or pesto

Cornmeal (optional)

Make pizza dough following instructions on the gluten-free pizza crust mix package. Instead of letting the dough rise in the bowl of the mixer, prepare a sheet pan with nonstick spray and cover with a piece of parchment. Spray the parchment and sprinkle with cornmeal (optional). Spread dough into pan, cover with plastic and let rise in a warm place until almost doubled.

Pre-heat oven to 475° F and place rack in top third of oven. Bake crust for 7-10 minutes, until it starts to brown at the corners and on the bottom.

Remove crust from oven and layer with sauce, spinach, cheese, tomatoes, bacon and onions. Reduce temperature to 450° F and bake for 8-10 minutes until cheese is bubbling. Let cool on rack and cut into small pieces.

Source: Kroger