Traverse City Record-Eagle

Life

August 15, 2013

Take that BLT from sandwich to pizza

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BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!

Once you've had grilled pizza, you'll never want to eat pizza any other way. Grilling solves the age-old problem of a soggy pizza crust. This is because the toppings go on after the crust is already grilled, so every slice will always be crispy, crunchy and slightly smoky.

In summer, I love to create lighter pizzas that highlight my favorite produce, and tomatoes top the list. In my BLT pizza, I like to use an assortment of red and yellow cherry tomatoes for the "sauce." You cut the garden-ripe tomatoes and mix them with olive oil, balsamic vinegar, garlic and basil for a classic "crudo," or uncooked tomato sauce. This keeps the brightness of the tomatoes intact and brings out the best of the season.

Because I quick grill the lettuce before cutting it into confetti like ribbons, the lettuce has a lot more flavor than the stuff than lands on an average BLT, and will be able to stand up to a combination of cheeses. I like to use both a stronger blue cheese or a ripe brie, as well as a mild grated mozzarella to complement the fresh tomatoes, smoky bacon and grilled lettuce.

There are a few tricks that will help you perfect pizza on the grill. It is not essential that you make your own dough; you can buy it from the grocer or from your favorite pizzeria. But it is essential that you take the dough out of the refrigerator an hour before you want to use it. This will warm the dough and allow it to relax, making it much easier to work with.

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