Bacon, Lettuce and Tomato Submarine Pizza

Tomatoes! What a surprise to find one in my CSA box today. With bacon in my refrigerator and a head of lettuce in the box as well, I had BLT on my mind. But I still wanted to try something a little different.

After a little searching, I settled on BLT pizza from a recipe I found on allrecipes.com because it would require minimal preparation and still feel as if I had done a little cooking.

Side note: I usually like to make my own pizza crusts, but I had two packaged flatbreads on hand from when I moved, and I knew they would speed up the preparation. If you haven’t tried them, the flatbreads are a brand called Flatout and they make a great substitute for homemade crust for personalized pizza. And the best part is they only have 100 calories and have 8 grams of fiber.

The original BLT pizza recipe called for topping the crust with olive oil, mozzerella, tomatoes, and bacon before heating it in the oven. When the pizza is done, you top it with shredded lettuce that has been dressed with mayonnaise.

Although I’m sure that would have tasted fine, I wanted to try something different with the lettuce and make it a little more salad like. I made a vinaigrette with olive oil, red wine vinegar, basil, oregano, and garlic powder. It reminded me a little of the oil and vinegar dressing I remember from a sub shop when we were kids. On top of the pizza after it had been removed from the oven, it tasted a bit like a BLT sub sandwich.

The pizza was a good combination of hot and cold and it was a fun way to try an old favorite. Plus the tomatoes tasted wonderful among the bacon, lettuce, and of course cheese.