Summer classic remix BLT pizza

According to some misguided person I heard tale of, it is now officially summer in Austin. In their defense what probably happened is that they accidentally went outside and had their brain wood fired. With their edges browned and crisp; the top bubbling they couldn’t be expected to think rationally.

Since the temperature seems to sizzle way too early around these parts, I can’t rely on it as a gauge.

Officially, to me, is looking up the Paramount Theatre’s classic film schedule happy in the knowledge that Casablanca and Gone With the Wind will again lead and close out the summer.  It’s cravings for BLT sandwiches — a personal summertime dinner favorite. I picture this meal so clearly from my childhood — the crisp bacon, stack of perfectly toasted bread, the lettuce leaf-shaped plate that the half leaves of crisp iceberg lettuce went on. And Nat King Cole sings a personal non-stop concert about lazy days, soda, pretzels and beer. For this post’s research I tried to find a remix of this song, but surprisingly, the Nat King Cole version seems to be the preferred one.

Apparently, summer is official, to me, with a vacation to the past. Except for this year, I haven’t enjoyed any one of these classics though, I’m still kind of enjoying the summer. Perhaps it’s because that official temperature just made an appearance. Or, because my former work schedule prevented me from going to the Paramount, but didn’t stop morning swims. Since I didn’t seem to be making my annual trip I decided one of these classics needed to be pop-modernized a little and brought to me. There was only one possibility as the Paramount doesn’t seem to need any help from me (Showgirls? Huh?) and the world is better off not hearing my singing voice.

As with all classics there is no shortage of pizza dough recipes from which to pick a favorite.

BLT Pizza

1 recipe pizza dough

4 roma tomatoes
1 clove garlic
drizzle of olive oil
3 thick slices pancetta
handful chopped mustard greens
1 cup grated mozzarella and parmegiano

Place tomatoes in a bowl, cover with bowling water and let sit a few minutes before removing. Peel and chop tomatoes. Put back in bowl. Mince garlic and add to tomatoes. Add drizzle of olive oil. Stir together and set aside. Heat a skillet over medium heat. Slice pancetta and add to skillet. Cook until crisp. Grate cheese.

Place pizza dough onto baking sheet, stone if you have one or parchment paper. Heat oven to around 425/450 degrees. Top dough with tomatoes, pancetta and cheese. Cook until cheese is bubbling and browned. Remove and top with mustard greens. Eat.

For a little more sandwichy feel, cut large foldable slices.

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