Make use of late summer tomatoes with this savory take on pizza.
Recipe and photograph by Kimme Hargrove
1 pound fresh pizza dough (find a ball of dough in the refrigerated section of your grocery store, make it yourself, or use a 12-inch round prepared pizza crust instead)
½-1 cup pizza sauce
2 cups mozzarella cheese
Cooked thick bacon (about 8 slices), chopped
Heat oven to 450°F.
If using fresh dough, roll out to a 12-inch circle on a lightly floured surface. Place dough on a lightly greased baking sheet (or pizza stone, if you have one).
Spread pizza sauce on dough. Layer cheese on top. Sprinkle bacon over cheese.
Bake pizza approximately 10 minutes (or according to directions on store-bought dough or crust) or until cheese is melted and slightly browned. Remove from oven and immediately sprinkle tomatoes and lettuce across the top.
Slice with a pizza cutter, and serve with ranch dressing drizzled over the top.
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