I couldn’t think of anything clever or cute to title today’s recipe post. “Super Saturday” would’ve worked but I like to tie in something about the recipe with the title. You know…”meat-y Monday”…the recipe was meaty…that sort of jinky stuff. So anyway, tonight we’re being copycats!
Growing up there was a restaurant in our town called Pizza Inn. They’re a small franchise primarily on the east coast (as far as I know). They offer a buffet & regular menu and have all kinds of yummy stuff to eat: pizza, pasta, desserts, salads, breadsticks. In my mind (because it was the first place I’d ever heard of such a thing) they pioneered the much loved pizzert: dessert pizza! I remember being a teenager & calling them up (on my own line-God was I fancy!) for delivery of a small black-olive-extra-cheese-light-sauce pizza just for me…I felt so grown up. If you’ve never heard of or been to a Pizza Inn, I highly recommend you seek one out immediately…or at least stop in there if one pops up during your travels. You are totally missing out! They don’t skimp on the cheese (or toppings), they don’t over-sauce (blehh), everything is always fresh & clean (they constantly mind the buffet) & they’re unique and original; which brings us to tonight’s recipe.
I had many favorites growing up but my #1 had to of been their BLT pizza. I also loved regular ol’ mushroom & sausage, chicken fajita, pepperoni, & pretty much all of the pizzerts (cherry pie, chocolate chip, cinnamon struesel, some kind of cheesecake-like invention, chocolate pudding…ok, I’ll stop). As a child I couldn’t really figure out how the BLT pizza came to be, but I knew that because it’s a hot food item, the lettuce & tomato should’ve been limp & icky…but it wasn’t! Naturally, as an adult, the lightbulb has gone off & I realize it’s all done after the pizza cooks. (Duh!) Even the mayonnaise.
Yes. I said mayonnaise. You can’t have a BLT without mayonnaise, can you?? Some people don’t have the pickiness I do when it comes to mayo. Me personally, I have to be in the mood to be able to eat mayonnaise. Ridiculous, I know. But such is my life. SO! If you have the same affliction no worries…you won’t have to eat cooked mayo & you won’t use a lot of it.
If you have any reservations I’m asking you to put them aside…this pizza is amazing if you give it a chance. I’ll admit, the only reason I ever tried it is because when I first saw it I thought it was a taco pizza (which they do have, incidentally, and is also good!)…I would’ve totally missed out on the yummy awesomeness if I’d known it had mayo, which is totally crazy!
Pizza Inn (copycat) BLT Pizza
1 cheese pizza (small/medium/large-your choice)
Wedge of lettuce, chopped
1-2 tomatoes, diced
1 pkg bacon, cooked, crumbled/chopped
1 bag of cheese (your choice/mozzarella/pizza blend/etc) *optional
1/2 c. mayonnaise
1) First, bake the pre-made cheese pizza according to package. When done remove from oven & allow to cool slightly.
2) Using a spatula or spoon spread a (thin, for me) layer of mayo over entire surface of pizza. You can use as much or as little as you like; the measurement is basically a reference.
3) Evenly sprinkle lettuce, tomatoes, bacon (& cheese if using) over entire aurface.
4) Cut the pizza with a pizza cutter or large knife, serve & enjoy!
In addition to the BLT pizza, I’m also going to make a copycat California Pizza Kitchen BBQ Chicken pizza & Pizza Inn’s Chocolate Chip pizzert. Both recipes are super easy & don’t require much time or many ingredients.
For the CPK BBQ pizza, cook a pre-made cheese pizza (you can make pizza from scratch; using a pre-made is in the interest of saving time) then top with chopped, cooked BBQ chicken, sliced red onions & mozzarella cheese; pop back in the oven for about 10-15 minutes, or until the mozzarella is melted.
For the pizzert you need 1 can of Pillsbury thin pizza dough; lightly press it onto a pizza pan (Pizza Inn uses small, I use a cookie sheet); melt 1 stick of butter & add it to 1 pkg Jiffy cake mix, blend well; spread cake mix over dough making sure to reach the edges; sprinkle semi-sweet chocolate chips (about 6 oz/half a bag) all over before baking at 400° for 11-15 minutes.
Like always….let me know if you try any of these & what you think!!
Okay y’all, it took me & the Middle child awhile but the end result was worth the wait! (It usually takes me awhile when trying a new & unfamiliar recipe because I get distracted easily so don’t worry…it probably won’t take you as long!) Here are some mouth watering pics for you to salivate over & be inspired to recreate in your kitchen!