Tomato Bacon Blue Cheese Pizza Food

TOMATO, BACON, & BLUE CHEESE PIZZA

Steps:

• For best results, use a baking stone. Preheated oven and baking stone at 550°F for 20-30 minutes.
• If dough is coming out of the fridge, pinch off a ball of dough approx. 10 oz in weight (or somewhere in between a baseball and softball size). On a floured surface, shape ball into disk approx. 1 1/2" thick. Set dough aside on floured surface to relax and warm up for 20 minutes as you prep the rest of the ingredients.
• Combine sliced tomatoes, balsamic vinegar, and olive oil in a small bowl. Gently toss tomatoes to completely coat then set aside to marinate while you prep the rest of the toppings.
• Cook bacon in a saute pan until light golden on each side. Blot on paper towels and after it cools enough to handle, slice into 1" long pieces. Set aside.
• Pizza dough should now be soft and pillowy. On a floured surface, flour both sides of dough disk, then using your fingers rotate and push out the dough from the center to stretch it, leaving the outer rim untouched. Stretch to about a 7-8" circle.
• Resting the dough on the tops of your hands, continue to circle and and gently stretch dough to finish stretching crust to about 10". Make sure to keep the rim thicker than the center. (If dough starts to toughen and spring back too much while working it, allow it to rest for a few minutes so the dough will relax and soften.)
• Brush top and edges of the pizza dough with a light coat of olive oil. Place on a floured pizza peel (or on a lightly oiled sheet pan if not cooking on a baking stone) and adjust shape back to a circle.
• Gently spread a light layer of tomato sauce over dough circle, leaving outer 3/4" untouched. Layer on bacon. Spread on cheeses. (Occasionally as you add toppings, give pizza peel a little shake to make sure dough isn't sticking to it. If it is, gently lift edges, toss a little flour underneath, and shake peel until dough is floating again.)
• Layer tomato halves, cut side up (so center juices will bake into the tomato and not into your crust, making the pizza crust too wet). Keep balsamic mix to sprinkle on pizza after baking.
• Slide pizza onto baking stone and bake for 8-10 minutes or until crust is golden and a touch charred in places. Remove from oven and allow to cool for a few minutes. Drizzle a bit of the balsamic mix over pizza. Sprinkle basil leaves over pizza. Slice and serve.

BACON & TOMATO PIZZA

Steps:

• Top pizza with bacon and tomatoes.
• Bake pizza as directed on package.

FRESH TOMATO, BASIL, AND CHEESE PIZZA

Steps:

• Preheat oven to 450 degrees.
• Place pizza crush on a baking sheet.
• Brush crust with olive oil.
• Sprinkle with 1/4 cup Parmesan cheese, leaving a 1/2-inch border around edge of crust.
• Arrange tomato slices over cheese, overlapping edges; top with garlic slices, 1/4 cup cheese, salt and pepper.
• Bake at 450 degrees for 8 to 10 minutes or until crust is golden.
• Remove pizza to a cutting board, and top with fresh basil leaves.
• Let stand 5 minutes.
• Cut into 12 squares.

BLT (BACON, LETTUCE & TOMATO) PIZZA

Steps:

• Brush olive oil over the pizza base.
• Spread 3/4 of the mozzarella over the oiled surface.
• Distribute bacon pieces over the cheese.
• Place enough tomato slices over the bacon to cover the pizza in one single layer.
• Spread another layer of mozzarella over the tomatoes.
• Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden and the cheese at the centre is bubbling (8 to 10 minutes).
• While pizza is cooking mix the tzatziki or mayonnaise (as much as you'd like) with the lettuce.
• When the pizza is ready, remove, cut into pieces and add the dressed lettuce to each piece. Serve immediately.

TOMATO AND BLUE CHEESE SOUP WITH BACON

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Spread the tomatoes out in an oven-proof dish. Sprinkle with the garlic and some salt and pepper. Place in oven and bake for 35 minutes.
• Heat the butter in a large pan. Add the leek and carrot and season with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, until softened.
• Stir in the broth and baked tomatoes. Bring to a boil, lower heat, cover and simmer for 20 minutes.
• Add the blue cheese, cream and parsley. Remove from heat and let cool slightly, then transfer to a blender and process until smooth, working in batches if necessary. Taste and adjust seasoning.
• Ladel into warmed bowls and sprinkle with crumbled bacon.

BACON, TOMATO, & CHEESE ON TOAST

Steps:

• Toast bread.
• Place bacon on top.
• Then tomatoes.
• Now cheese.
• Toast in toaster oven or microwave.
• You may put the ingredients on differently after you get the hang of them-- darn I don't have any bacon!