Bacon- Avocado Griddle Pizzas
Need a dairy free main course? Bacon- Avocado Griddle Pizzas could be an awesome recipe to try. One portion of this dish contains roughly 23g of protein, 71g of fat, and a total of 1015 calories. For $4.5 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Recipe Girl. 355 people found this recipe to be tasty and satisfying. A mixture of salt and pepper, bacon, grape tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Bacon and Corn Griddle Cakes, B.E.G. Sandwiches (Bacon-Egg Griddle Sandwiches), and Little Bacon Pizzas.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 40 minutes
Ingredients:
1 1/4-ounce package active dry yeast
4 handfuls arugula or watercress
3 medium avocados
1 12-ounce package bacon
1 tablespoon balsamic vinegar
2 1/4 cups Gold Medal® All-Purpose Flour, divided
1 teaspoon granulated white sugar
1 pint grape tomatoes, halved
1/4 cup extra-virgin olive oil (plus more for brushing)
1 teaspoon salt
salt and freshly ground black pepper, to taste
1 shallot, sliced thinly
1 cup lukewarm water (105 to 115 degrees F)
Equipment:
food processor
whisk
bowl
frying pan
paper towels
griddle
cutting board
aluminum foil
Cooking instruction summary:
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.
Step by step:
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.
2. 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).
3. Meanwhile, in a large bowl, toss together the tomatoes, shallot, olive oil and vinegar; season with salt and pepper.
4. Let stand at room temperature to marinate.
5. Preheat a large skillet; add the bacon and cook, turning once until crisp, 12 to 15 minutes
6. Drain on paper towels, then chop into bite-sized pieces. Mash the avocado in a medium bowl.
7. 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.
8. Brush one side of each round with olive oil.
9. 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.
10. Transfer to a cutting board (if making these one at a time, wrap them in foil to keep warm while you finish the rest).
11. 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.
Nutrition Information:
