HOMEMADE BLT PIZZAS WITH BUTTERMILK RANCH DRESSING 

HOMEMADE BLT PIZZAS WITH BUTTERMILK RANCH DRESSING
Makes 4 large personal pizzas
for the pizza crust
1 cup very warm water
1 teaspoon sugar
1 packet dry active yeast (not instant yeast)
2 ½ cups flour
1 teaspoon salt
4 tablespoons olive oil + more for drizzling
for the buttermilk ranch dressing
½ cup sour cream
1 cup mayonnaise
½ cup buttermilk
1 garlic clove, finely minced
2-3 Tablespoons fresh dill, minced
1 Tablespoon flat parsley, minced
1 Tablespoon shallot, finely minced
1 teaspoon dijon mustard
1 dash worcestershire
1 teaspoon fresh lemon juice
A few shakes of red pepper flakes
Salt to taste
6 cups chopped romaine lettuce, tossed in a little olive oil and a pinch each of S/P
2 cups cherry or grape tomatoes, sliced
8 slices of bacon, chopped, sauteed until crisp, and drained on a paper towel
Crumbling cheese (goat, blue, or feta)
For the dressing, whisk together the sour cream, mayonnaise, buttermilk, minced garlic, dill, parsley, shallot, dijon, worcestershire, lemon juice, and red pepper flakes. Taste for salt and seasoning; and adjust. Allow to chill for at least 30 minutes.
For the crust, combine the very warm water, sugar, and packet of yeast; stir gently with a fork to dissolve. Allow to rest for 5-10 minutes; the yeast will foam and smell so good! In the bowl of a stand mixer fitted with the dough attachment, combine the flour and salt. Stir in the olive oil on low, then add in the yeast mixture. Knead together on medium low speed until the mixture comes together. Slowly drizzle another tablespoon of oil down the side of the bowl to help the dough grab up the crumbs in the very bottom of the bowl. Allow to knead on medium low speed for 1 more minute. Cover the bowl with plastic wrap and allow to rest at room temperature for at least two hours. Turn the dough out on a lightly floured surface, form a ball, and cut the ball into four equal parts. At this point, you may form four pizza crusts to bake, or you may place each dough portion in zip top bags and refrigerate for up to 2 days. (Allow to come to room temperature before stretching and baking.)
Position an oven rack on the lowest rung. Preheat the oven to 500F. Lightly brush a metal pizza pan or stone with olive oil and sprinkle the pan with kosher salt. Roll or stretch the dough portion into a freeform shape. Use a fork to poke holes all around the dough. Brush with olive oil. Place on the lower rack in the oven for 5-7 minutes or until the crust turns golden brown and crispy. Remove from the oven, allow to cool for several minutes.
Top each pizza crust with chopped lettuce. Drizzle with buttermilk ranch. Then top with grape tomatoes, crisped bacon, and crumbled cheese.
NOTE: If you’re making a traditionally topped pizza like pepperoni, bake the crust for 5-7 minutes on the bottom rack until it’s just starting to turn brown. Remove, top with sauce, cheese, and meat etc. Then broil on low on the top rack. Watch it closely! And remove it just when the cheese is melted and bubbly!