Is there anything that isn’t made better by adding bacon? I don’t think so.
I think from now on, it should be standard procedure to add bacon to every recipe. Vegetable soup…with bacon, apple pie….with bacon, ham and cheese sandwich….with bacon. BLT’s will become BBBBBLT’s and the pig population will take a major hit.
Okay so maybe that isn’t the best idea, but a girl can dream.
Margherita pizza is pretty fabulous on it’s own. Fresh tomatoes, creamy mozzarella cheese and bright, flavorful basil come together to make the perfect slice. I always thought that there was just a little something missing from Margherita pizza, though. Salt was missing. I mean I guess you could always add salt to the pizza but you would have to add a lot of it to flavor the plain mozzarella. Therefore bacon is the perfect addition. It adds the salt that this pizza needs and also adds a bit of meatiness.
I think this pizza was supposed to be vegetarian, but just like low carb dishes, vegetarian items do not go over well in my household.
Grilled Margherita Pizza with Bacon:
6 slices cooked thick cut bacon, chopped
1/4 cup prepared pizza sauce
3 roma tomatoes, sliced
1 ball fresh mozzarella, approx 6 ounces, sliced thinly.
2 tbsp chopped fresh basil
1 prepared pizza crust
Preheat your barbecue to medium high heat.
Prepare the pizza by spreading on the pizza sauce. Next add the sliced tomatoes, followed by the mozzarella cheese and basil. Top it all off with the cooked bacon pieces.
Make sure the barbecue is very hot. Lower the heat on one side of the grill and place the pizza on that side. Make sure there are no flames coming through the grill underneath the pizza. Allow the pizza to cook, checking often for 10-12 minutes. Remove to a cutting board and let the pizza rest for 5 minutes before slicing.