As a teenager I worked at a pizza place called The Pizza Ranch (a chain in the Midwest). It was new in town and very popular. All of the pizzas had funny western names like “trailblazer,” “bronco,” and “round up”. One of the pizzas that were hardly ever ordered was the BLT. It was a bacon pizza that was topped with mayonnaise, lettuce and tomato after baking. Yes, mayonnaise. I thought that was the weirdest thing ever to put on a pizza.
Now that I am a creative pizza connoisseur and have a delightful mayonnaise in my fridge: why not? Since this is a sauce-less pizza, I like to up the flavor by adding roasted onions to the dough. Just slice two onions, toss in olive oil and bake at 350 for 30 minutes, stirring once. Once cooled, they can be added right to the mixer and kneaded in with the dough. Roasting onions takes all the bite out of them while making them tender and sweet. They melt away in the dough and leave nothing but great flavor to enjoy, so don’t be afraid to make this for onion haters.
1/2 batch roasted onion dough
1 1/2 cups cooked chicken, chopped
4 slices bacon, chopped and fat rendered and saved
3 cups shredded mozzarella cheese
1 cup mayonnaise
3 cups shredded lettuce
2 avocadoes, sliced
1 tomato, diced
Let dough rest while prepping the toppings. Preheat oven to 550 degrees. Divide dough in half, roll out each round and place on parchment paper. . Brush the dough with the rendered bacon fat, sprinkle with cheese. Arrange chicken and bacon evenly, top with 1 cup cheese per pizza and bake on hot pizza stone for 6 minutes. Let cool slightly, spread each pizza with 1/2 cup mayonnaise and slice. Then, top with lettuce, avocado and tomatoes and dig in because you deserve it.