Bacon- Avocado Griddle Pizzas

This is one of those recipes that has been in my “must-try” folder for years.  YEARS!  The recipe caught my eye because when I was mall-shopping way back in my college days, I stopped into a restaurant and ordered a salad that was served on top of pizza dough.  It was amazing.  I’ve never been able to get that pizza salad out of my head.  Then I happened upon this recipe the other day… tucked away in my files, and I decided it was time to try it.  We all had it for lunch last Saturday:  Bacon- Avocado Griddle Pizzas

Bacon- Avocado Griddle Pizza

This version is a little different than the one I remember: it’s griddle-cooked dough topped with mashed avocado and a marinated tomato- arugula salad.  Oh, and topped with BACON.  A little goat or feta cheese would be good sprinkled on top too.

Bacon- Avocado Griddle Pizza 1

The pizza dough is quick fried in a pan until browned.  The recipe here calls for homemade dough, but you can just as easily pick up store-bought pizza dough and start with that.

Bacon- Avocado Griddle Pizza 2

Mashed avocado is spread on top of the cooked dough…

Bacon- Avocado Griddle Pizza - RecipeGirl.com

… and a balsamic-dressed tomato/arugula/shallot salad is spooned on top.  Bacon is added for a final touch.  We found that these were easiest to eat with a knife and fork.  I made my dough a little bit thick…next time I would stretch it slightly thinner.  We all enjoyed though- it was something different and fun to make.  I can imagine making it with all kinds of different salads served on top.  A caprese salad would be fabulous.

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Bacon- Avocado Griddle Pizzas

Yield: 4 servings

Prep Time: 25min + rising time

Cook Time: 40 min

To speed things up, you can always use store-bought pizza dough and work with that instead.

Ingredients:

1 cup lukewarm water (105 to 115 degrees F)
2 1/4 cups Gold Medal® All-Purpose Flour, divided
One 1/4-ounce package active dry yeast
1 teaspoon granulated white sugar
1 teaspoon salt
1 pint grape tomatoes, halved
1 shallot, sliced thinly
1/4 cup extra-virgin olive oil (plus more for brushing)
1 tablespoon balsamic vinegar
salt and freshly ground black pepper, to taste
One 12-ounce package bacon
3 medium avocados
4 handfuls arugula or watercress

Directions:

1. In a large glass, whisk together the water, 1 tablespoon flour, yeast and sugar; let stand until foamy (about 5 minutes). Using a food processor, combine the remaining flour and salt. With the machine running, pour in the yeast mixture and process until the dough forms a ball. Mix for another minute, then transfer the dough to a large greased bowl, turning the dough to coat. Cover with a clean dishtowel and let rise until doubled in size (about 1 hour).

2. Meanwhile, in a large bowl, toss together the tomatoes, shallot, olive oil and vinegar; season with salt and pepper. Let stand at room temperature to marinate.

3. Preheat a large skillet; add the bacon and cook, turning once until crisp, 12 to 15 minutes Drain on paper towels, then chop into bite-sized pieces. Mash the avocado in a medium bowl.

4. Preheat a griddle or large skillet to medium heat. On a lightly floured surface, divide the dough into 4 pieces, then flatten each one into a disk. Stretch each disk into a 10-inch round. Brush one side of each round with olive oil. Transfer to the heated pan and place oiled-side-down. Cook, lightly, brushing the tops with more oil and flipping once, until browned, about 6 minutes on each side. Transfer to a cutting board (if making these one at a time, wrap them in foil to keep warm while you finish the rest).

5. Spread the avocado evenly on each crust, leaving a 3/4-inch border. Toss the arugula with the tomato mixture and divide the salad mixture between the four pizzas. Sprinkle bacon pieces on top.

Tips:

*Crumbled goat or feta cheese would be an excellent addition to these pizzas.

Source:  RecipeGirl.com (recipe from Rachael Ray Magazine)

More pizza made in a frying pan that you might enjoy- from these fabulous blogs:
Frying Pan Pizza by The Perfect Pantry
Skillet Tortilla Pizza by Simply Recipes
Pizza Margherita by No Recipes

Leave a Comment




25 Responses to “Bacon- Avocado Griddle Pizzas”

  1. 1

    Lauren at Keep It Sweet — October 3, 2013 @ 4:06 AM

    I remember the same reaction when I first had a salad topped pizza at CPK a million years ago. Love that you use smashed avocado in place of sauce, I am completely trying this!

  2. 2

    Tieghan — October 3, 2013 @ 5:13 AM

    I LOVE this idea! A salad on a pizza is so much better than a plain old salad any day and with bacon too? Yeah, I am sold!

  3. 3

    bridget {bake at 350} — October 3, 2013 @ 6:17 AM

    I want that right now, Lori!!!

  4. 4

    Stephanie @ PlainChicken — October 3, 2013 @ 6:38 AM

    Looks delicious!!!

  5. 5

    Bev @ Bev Cooks — October 3, 2013 @ 7:01 AM

    CAAAAAAAN’T even take it. But I’ll take 48.

  6. 6

    Robyn Stone | Add a Pinch — October 3, 2013 @ 7:11 AM

    Love salad on pizza! And love making my own with amazing ingredients – like you did with this bacon and avocado!!! Gosh this looks awesome!!!

  7. 7

    Sommer @ ASpicyPerspective — October 3, 2013 @ 8:01 AM

    This is brilliant! Now you can have your salad and pizza all in one bite! :)

  8. 8

    Erin @ Dinners, Dishes and Desserts — October 3, 2013 @ 9:20 AM

    I love everything about this! Avocados, bacon, tomatoes all on grilled pizza – so good!

  9. 9

    sara — October 3, 2013 @ 9:41 AM

    Yum! Awesome flavors – this looks SO good. I love doing pizzas topped with salad or greens, and the avocado is really unique and looks super tasty!

  10. 10

    Kev — October 3, 2013 @ 10:57 AM

    Mmmmmmmmmmmmmm!! Looks soooo good!!!
    Can’t wait to try it!!! Thanks, Recipe Girl!!! :o)

  11. 11

    Amanda — October 3, 2013 @ 11:17 AM

    I love this, can’t wait to try it for myself! :)

  12. 12

    Lisa Cornely — October 3, 2013 @ 4:18 PM

    I made this for dinner tonight and it was amazing. I cheated and used pillsbury pizza dough and it was delicious. This recipe is a keeper and I will be making again. Thanks for sharing.

  13. 13

    Lynna — October 3, 2013 @ 11:15 PM

    Aha, my favorite pizza at CPK is their California Club and everyone says it`s a salad on a pizza. But, it`s just so darn delicious! I totally want to try this now.

  14. 14

    Linda | The Urban Mrs — October 4, 2013 @ 9:37 AM

    Whoaaaa this looks so mouthwatering and brilliant recipe! Love love love it so much.

  15. 15

    Claire Vert — October 4, 2013 @ 2:46 PM

    I love the use of Avocado on the pizza to give a creamy texture! Sounds great with goat cheese also. Thanks for sharing!

  16. 16

    Stacy | Wicked Good Kitchen — October 4, 2013 @ 3:36 PM

    Oh, I need this griddle pizza for dinner tonight! (Don’t know how I missed this post in my feed yesterday?) Those toppings…all my faves. Thanks for sharing, Lori!

  17. 17

    Jaclyn — October 5, 2013 @ 6:41 PM

    These look incredibly delicious!!

  18. 18

    Rachel — October 6, 2013 @ 3:36 PM

    I’ve never had anything like this, but we do pizzas on the weekly so I’m definitely going to try it! Do you know if the dough recipe would work okay in a bread machine?

  19. 19

    Nutmeg Nanny — October 6, 2013 @ 5:01 PM

    Mouth watering!!! Oh goodness, I need to get this in front of me right now :) definitely saving this recipe

  20. 20

    Lori Lange — October 8, 2013 @ 8:05 PM

    I’m not sure…

  21. 21

    Melissa M — October 9, 2013 @ 8:32 AM

    I think I have all of the ingredients so I can have if for lunch!

    I’ll be using a “ready made” heat and eat crust like Bobboli just to cut down on the time…. now I’m starving….

  22. 22

    Chris Caldwell @ World Cup of Food — October 9, 2013 @ 11:04 AM

    Pizzas on the griddle, what will they think of next? Definitely a knife-and-fork endeavor by the looks of it.

  23. 23

    Meghan — October 18, 2013 @ 9:19 AM

    I love this idea, Lori! And with bacon!! Can’t wait to try it!

  24. 24

    Michele — March 15, 2014 @ 3:24 PM

    I have made these at least 6 times already and making them again tonight. AMAZING recipe!!! I do add some crumbled feta but the recipe is spot on perfect even without it.

  25. 25

    Lori Lange — March 17, 2014 @ 7:49 AM

    Glad to hear!