Ba­con, Let­tuce & Tomato Pizza

TAKES: 30 min. MAKES: 6 serv­ings

Simple & Delicious - - ON THE MENU -

I bring to­gether two all-time fa­vorites with this recipe: pizza and BLT sand­wiches. It was a hit at my ladies lunch. —Bon­nie Hawkins, Elkhorn, WI

1 tube (13.8 oz.) re­frig­er­ated

pizza crust

2 Tbsp. olive oil

2 Tbsp. grated Parme­san cheese 1 tsp. gar­lic salt

1/2 cup may­on­naise

2 tsp. ranch dip mix

4 cups shred­ded ro­maine

3 to 4 plum toma­toes, chopped 1/2 lb. ba­con strips, cooked and crum­bled

1. Pre­heat oven to 425°. Un­roll and press dough onto bot­tom of a greased 15x10x1-in. bak­ing pan. Brush with oil; top with cheese and gar­lic salt. Bake un­til golden brown, about

15-18 min­utes; cool slightly.

2. Mean­while, com­bine may­on­naise and ranch mix. Spread over pizza crust; top with let­tuce, toma­toes and ba­con.

1 SERV­ING 389 cal., 23g fat (5g sat. fat), 16mg chol., 1236mg sod., 34g carb. (5g sug­ars, 2g fiber), 11g pro.

TEST KITCHEN TIP This pizza tastes like an open-faced BLT. Ramp up the fla­vor even more by adding torn fresh basil with the ro­maine.

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