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

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.

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.

Mashed avocado is spread on top of the cooked dough…

… 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.

5 from 1 vote

Bacon Avocado Griddle Pizzas

By Lori Lange

A Delicious pizza topped with avocado, bacon, and a balsamic dressed tomato-arugula salad.

Prep: 25 minutes mins

Cook: 40 minutes mins

Rising Time: 1 hour hr

Total: 2 hours hrs 5 minutes mins

Servings: 4 servings

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Ingredients

DOUGH

• ▢ 1 cup lukewarm water (105 to 115 degrees F.)
• ▢ 2¼ cups all purpose flour divided
• ▢ One ¼ ounce package active dry yeast
• ▢ 1 teaspoon granulated white sugar
• ▢ 1 teaspoon salt

TOPPING INGREDIENTS

• ▢ 1 pint grape tomatoes, halved
• ▢ 1 medium shallot, sliced thinly
• ▢ ¼ 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
• ▢ 2 medium avocados
• ▢ 4 handfuls arugula or watercress

Instructions 

DOUGH

• 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.

PIZZAS

• While the dough rises, 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.
• 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.
• 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).
• Spread the avocado evenly on each crust, leaving a ¾ inch border. Toss the arugula with the tomato mixture and divide the salad mixture between the four pizzas. Sprinkle bacon pieces on top.

Notes

• To speed things up, you can always use store-bought pizza dough and work with that instead.
• Crumbled goat or feta cheese would be an excellent addition to these pizzas.

Nutrition

Serving: 1serving, Calories: 935kcal, Carbohydrates: 72g, Protein: 22g, Fat: 63g, Saturated Fat: 15g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 35g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 1458mg, Potassium: 1128mg, Fiber: 11g, Sugar: 6g, Vitamin A: 1638IU, Vitamin C: 30mg, Calcium: 75mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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