Kalamazoo AFPO-C-2-NA-NG Use And Care Manual page 25

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BLT Pizza
The BLT sandwich is a quintessential summer treat. It makes for a great pizza as well. The chew of
the dough and the warm bacon contrast perfectly with the crisp, refreshing lettuce. We use a little
cheddar cheese to weigh down the dough while baking and to keep the bacon in place.
Yields 1 10 inch pizza Directions
1 10-ounce ball Artisan Fire Pizza Preheat the pizza oven for cooking with the upper burner control on
Dough HIGH and the lower burner control on LOW.
1 tablespoon prepared mayonnaise Whisk together the mayonnaise, vinegar and maple syrup to create a
dressing. Reserve.
1/2 teaspoon sherry vinegar
Working on a lightly-floured surface (we use Caputo '00 flour), form
¼ teaspoon maple syrup
the dough into a 10-inch pizza. Distribute the cheese and bacon on
2 ounces cheddar cheese (I used
the dough.
Lincolnshire Poacher), cut into small
Transfer to the pizza oven directly on the cooking deck and bake for
rectangles
2 to 3 minutes until the cheese is melted and the crust is browned.
4 slices bacon, cooked to about 75%
Rotate several times for even baking.
doneness and cut up
Remove the pizza and let it cool for a couple of minutes. Slice it into
1 small head romaine lettuce, chilled,
quarters and then top with the romaine and tomatoes. Drizzle on the
sliced crosswise
dressing.
8 heirloom cherry tomatoes,
quartered lengthwise
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