"The belly rules the mind."--Spanish Proverb

Deep Dish BLT Pizza Recipe

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This recipe for Deep Dish BLT Pizza, by , is from Moreland Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Danielle Moreland
Added: Thursday, December 11, 2008


2 packages (11 oz. each) refrigerated bread sticks
1 package (8 oz.) bacon, crisply cooked, drained and crumbled, divided
4 oz. sliced deli turkey breast, coarsely chopped
4 oz. mozzarella cheese, shredded, divided
1/3 cup sliced green onions with tops
3 plum tomatoes
2 cups romaine lettuce, thinly sliced
2 tablespoon ranch dressing

Preheat oven to 350F. Cut a 15" circle of parchment paper; place in bottom of a deep dish baker. Remove bread stick dough from package; do not unroll. Separate 1 roll into 6 coils; unroll into strips. Starting in center and working outwards, completely line bottom of baker. Roll top of dough with a pizza roller to seal.

Slice second roll of dough lengthwise in half. Lay each half, flat side down, and slice crosswise into 12 half moons for a total of 24 pieces. Form decorative edge by arranging pieces of dough next to each other, standing on end against baker. Use a pizza roller to seal bottom edge of pieces to base.

Coarsely chop turkey; place in a bowl. Grate cheese. Add half of the bacon, half of the cheese and green onions; mix. Spread evenly over dough in baker.

Slice the tomatoes into 1/4" slices; arrange over filling. Sprinkle with remaining cheese and bacon. Bake 30-35 minutes until edges of bread are a deep golden brown.

Using edges of parchment, lift pizza out of baker onto cutting board. Slice lettuce; toss with dressing & arrange around edge of pizza. Cut pizza into wedges.




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