Deep Dish Blt Pizza Food

BLT PIZZA

Steps:

• Place the crust on a ungreased 12-in. pizza pan. In a small bowl, combine the Miracle Whip, basil, garlic powder and onion powder; spread over crust. Set aside 1/4 cup bacon. Sprinkle cheeses and remaining bacon over crust. , Bake at 425° for 8-12 minutes or until cheese is melted. Top with lettuce, tomatoes and reserved bacon. Cut into wedges.

BLT PIZZA

Steps:

• In a bowl, combine mayonnaise, basil, garlic powder and onion powder; refrigerate for 1/2 hour or more.
• Place the pizza crust on an ungreased 12-inch pizza pan.
• Spread mayonnaise mixture over crust.
• Set aside 1/4 cup bacon.
• Sprinkle remaining bacon, cheddar cheese and mozzarella cheese on crust.
• Bake at 425 degrees Fahrenheit for 8 to 12 minutes or until cheese is melted. If doing a homemade crust, I bake mine at 375 degrees Fahrenheit for about 25 to 30 minutes or until done.
• Top with lettuce, tomatoes, and reserved bacon.
• Cut into wedges and serve. Enjoy!

DEEP-DISH PIZZA

Steps:

• Make the dough: Combine the flour, cornmeal, salt, yeast, olive oil, melted butter, vegetable oil and warm water in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together and pulls away from the side of the bowl but still sticks to the bottom, about 3 minutes. Reduce the mixer speed to low and knead 5 minutes. Transfer the dough to a lightly oiled bowl and turn to coat. Tightly cover with plastic wrap and let rise in a warm place, 1 hour.
• Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the tomato puree and 1 cup water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes.
• Preheat the oven to 425 degrees F. Generously brush two 9 1/2-inch round deep-dish pizza pans (or 9-inch cake pans) with about 3 tablespoons olive oil each. Divide the dough in half; press each half into the bottom of a pan. Let the dough rest, 15 minutes. Push the dough down and press it up the sides of the pans with your fingers. Layer the cheese on top of each crust and spread each with 1 1/2 cups sauce.
• Bake the pizzas until the crust is dark golden brown and the cheese is bubbling, 40 to 45 minutes (it will still be jiggly in the center). Sprinkle with parmesan (if using); let cool 15 minutes. Transfer to a cutting board and cut into wedges.
• You can freeze the baked pizza for up to a month. Let it cool, then tightly wrap in plastic and foil. To reheat, unwrap and bake at 325 degrees F until hot and bubbling, 50 to 60 minutes.

SKILLET DEEP DISH PIZZA

Steps:

• Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes.
• Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1 1/2 inches up the sides.
• The order of topping layers is very important to achieving a crisp bottom pizza crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.
• Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.

DEEP DISH PIZZA RECIPE BY TASTY

Steps:

• For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
• Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
• For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
• In a large mixing bowl, combine the flour, cornmeal, and salt.
• Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
• Bring dough to floured surface and knead until dough forms into a ball.
• Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
• Remove dough and bring onto floured surface.
• Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
• Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
• Preheat your oven to 425°F (215°C).
• Bring your dough into your oiled and floured deep dish pan.
• Using your hands press dough into sides of your dish making it as even as possible.
• Lay slices of mozzarella across the dough, covering the entire bottom.
• Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
• Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
• Garnish with parmesan, cut and serve.
• Enjoy!

BLT PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.
• Place bacon in a heavy skillet over medium-high heat, and fry until browned, but not crisp. Drain on paper towels.
• Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush the dough with olive oil. Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Chop bacon, and sprinkle evenly over the pizza.
• Bake pizza for 10 to 15 minutes in the preheated oven, until the crust is golden and cheese is melted in the center. While the pizza is in the oven, toss the shredded lettuce with mayonnaise, and season lightly with salt and pepper. Top the finished pizza with the dressed lettuce, and serve immediately.

PIZZA WITH B.L.T. TOPPING

Steps:

• Heat oven to 400ºF.
• Bake pizza as directed on package.
• Serve topped with remaining ingredients.

DEEP DISH BLT PIZZA

Steps:

• Preheat oven to 350. Separate one package of bread stick dough into strips. Arrange strips in a spiral pattern to completely line the bottom of a 3" deep baking dish. Roll dough to seal seams.
• Slice remaining package of dough lengthwise. Lay each half, flat side down, and slice crosswise into 12 half moons for a total of 24 pieces. Form a decorative edge by arranging pieces of dough next to each other, standing on end, against sides of dish. Roll to seal bottom edge of dough to base.
• Sprinkle half of the cheese evenly over dough. Coarsely chop turkey; place in small bowl. Add bacon and green onions; mix well. Spread turkey mixture over cheese.
• Slice tomatoes into 1/4" thick slices; arrange over filling. Sprinkle w/ remaining cheese.
• Bake 35-40 minutes or until edges are deep golden brown. Remove pizza from oven; let stand 10 minutes.
• Arrange lettuce around outer edge of pizza. Drizzle w/ ranch dressing.

FAVORITE DEEP-DISH PIZZA

Steps:

• In a large bowl, combine wheat flour, 1 cup all-purpose flour, yeast, sugar and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Press dough onto the bottom and up the sides of a greased 13x9-in. baking dish. , Top with pizza sauce. Place mozzarella slices over sauce. Sprinkle with shredded cheese, oregano and Italian seasoning. If desired, top with red onion and green pepper. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. If desired, top with fresh oregano leaves and crushed red pepper flakes.

BLT PIZZA APPETIZER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a cookie sheet with nonstick cooking spray.
• Unroll crescent rolls and pat onto the prepared pan. Let stand for 5 minutes; poke in several places using a fork.
• Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool, at least 10 minutes.
• Beat mayonnaise, cream cheese, and garlic salt together using an electric mixer in a mixing bowl. Spread onto cooled crescent rolls. Sprinkle bacon on top of cheese spread. Sprinkle tomatoes on top of bacon, followed by green onions.