Bacon Avocado Griddle Pizzas

This is one of those recipes that has been in my “must-try” folder for years.  YEARS!  The recipe caught my eye because when I was mall-shopping way back in my college days, I stopped into a restaurant and ordered a salad that was served on top of pizza dough.  It was amazing.  I’ve never been able to get that pizza salad out of my head.  Then I happened upon this recipe the other day… tucked away in my files, and I decided it was time to try it.  We all had it for lunch last Saturday:  Bacon Avocado Griddle Pizzas

This version is a little different than the one I remember: it’s griddle-cooked dough topped with mashed avocado and a marinated tomato- arugula salad.  Oh, and topped with BACON.  A little goat or feta cheese would be good sprinkled on top too.

The pizza dough is quick fried in a pan until browned.  The recipe here calls for homemade dough, but you can just as easily pick up store-bought pizza dough and start with that.

Mashed avocado is spread on top of the cooked dough…

… and a balsamic-dressed tomato/arugula/shallot salad is spooned on top.  Bacon is added for a final touch.  We found that these were easiest to eat with a knife and fork.  I made my dough a little bit thick…next time I would stretch it slightly thinner.  We all enjoyed though- it was something different and fun to make.  I can imagine making it with all kinds of different salads served on top.  A caprese salad would be fabulous.

5 from 1 vote

Bacon Avocado Griddle Pizzas

By RecipeGirl.com (recipe from Rachael Ray Magazine)

A Delicious pizza topped with avocado, bacon, and a balsamic dressed tomato-arugula salad.

Prep: 25 minutes mins

Cook: 40 minutes mins

Rising Time: 1 hour hr

Total: 2 hours hrs 5 minutes mins

Servings: 4 servings

SaveSaved Pin Print

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients

DOUGH

• ▢ 1 cup lukewarm water (105 to 115 degrees F.)
• ▢ 2¼ cups all purpose flour divided
• ▢ One ¼ ounce package active dry yeast
• ▢ 1 teaspoon granulated white sugar
• ▢ 1 teaspoon salt

TOPPING INGREDIENTS

• ▢ 1 pint grape tomatoes, halved
• ▢ 1 medium shallot, sliced thinly
• ▢ ¼ cup extra virgin olive oil (plus more for brushing)
• ▢ 1 tablespoon balsamic vinegar
• ▢ salt and freshly ground black pepper, to taste
• ▢ One 12 ounce package bacon
• ▢ 2 medium avocados
• ▢ 4 handfuls arugula or watercress

Instructions 

DOUGH

• 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.

PIZZAS

• While the dough rises, 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.
• 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.
• 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).
• Spread the avocado evenly on each crust, leaving a ¾ inch border. Toss the arugula with the tomato mixture and divide the salad mixture between the four pizzas. Sprinkle bacon pieces on top.

Notes

• To speed things up, you can always use store-bought pizza dough and work with that instead.
• Crumbled goat or feta cheese would be an excellent addition to these pizzas.

Nutrition

Serving: 1serving, Calories: 935kcal, Carbohydrates: 72g, Protein: 22g, Fat: 63g, Saturated Fat: 15g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 35g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 1458mg, Potassium: 1128mg, Fiber: 11g, Sugar: 6g, Vitamin A: 1638IU, Vitamin C: 30mg, Calcium: 75mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!