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.
Bacon Avocado Griddle Pizzas
- 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
- 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
- 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.
- 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.
- 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.