BB&T Pinsa (Bacon, Basil & Tomato)

Savory bacon and Italian soulmates basil and tomato pair up for a fullsome bite with a little EVOO and mozzarella.

Ingredients

2 tablespoons Extra Virgin Olive Oil

2 cloves fresh garlic, minced

1/4 fresh basil leaves, chiffonaded

2 teaspoons sea salt

1 (28 oz) can San Marzano peeled tomatoes

1 1/2 cups yellow, orange, red cherry tomatoes, halved

1/4 lb bacon, uncooked, cut into 1 inch pieces

8 ounces fresh mozzarella, sliced (room temperature)

1 13" Oval Pinsaci Pinsa

Steps

1. 1. Preheat oven to 500 F.

2. 2. Saute minced garlic in 1 tablespoon olive oil over medium heat in saucepan.

3. 3. Drain canned tomatoes, add to sauted garlic and oil, and use potato masher to break them up. Let simmer over low heat for 5 minutes.

4. 4. Add 1 teaspoon salt and 1/8 cup chiffonaded basil to sauce, stir, and let simmer over low heat for 5 minutes.

5. 5. Brush crust with a thin coat of olive oil and lightly sprinkle with sea salt.

6. 6. For extra crisp pinsa, put oiled and salted pinsa into 500 F oven for 4 minutes - otherwise, skip this first bake.

7. 7. Once brushed with oil and salt (and prebaked for crisper crust) use large spoon to apply a thin layer of chunky tomato and basil sauce to crust.

8. 8. Next, spread mozzarella slices, followed by tomato halves, and then uncooked bacon slices.

9. 9. Place directly on middle rack in 500 F oven for 5 minutes for prebaked crust or 8 to 10 minutes for unbaked crust.

10. 10. Remove from oven, drizzle with olive oil, and sprinkle remaining chiffonaded basil.

11. Enjoy!

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