Bacon Tomato Caesar Pizza

It's been a few weeks since I've posted anything....was a tad under the weather with no appetite or urge to cook.  Sooooo not like me.  However, the urges are back.  Phew!

While cruising around Pinterest the other day I spotted a pizza that made me drool....  Must. Make. This. Pizza.  I found it on a blog, Bev Cooks and she calls it BLT Pizza.  I've adapted my version of her version.  I've never blogged about another blogged recipe (does that make any sense?) but I felt the need to share this.  It's super easy and really tasty.  I have however, changed up a few things...didn't make my own dough due the fact we needed to eat within the hour so I used  super thin Naan pizza crusts, I added extra garlic and instead of romaine, I added fresh Basil leaves.  Wicked tasty, warm, creamy and garlicky with pops of freshness from the tomatoes and Basil.  Undeniably nummy.

Similar to my Warm Potato Caesar Salad, you can use either homemade or store bought.  I opted for store bought out of ease and I used Renee's, which is my go to when I don't have homemade.  

I suggest making this...even my kids inhaled it.  BBQ it, bake it....whatever floats your boat.  Just make it.

Bacon Tomato Caesar Pizza

Makes 2 Pizzas

2 thin crust pizza crusts or 4 Naan

1/2 cup homemade or store bought Caesar Dressing (I used Renee's)

Pinch of Chili Flakes

1 clove garlic, finely chopped 

8 slices of good bacon, cooked and crumbled

1 pint of cherry tomatoes, sliced in half

2 cups Mozzarella Cheese, shredded

Basil Leaves, as many as you want

Preheat the oven to 425F....or your BBQ.

Combine the dressing, chili flakes and garlic in a bowl.  Spread on the pizza crusts.  Sprinkle with half the cheese, the tomatoes and bacon.  Tumble over the rest of the cheese.  

Bake for 8-12 minutes, keeping an eye on it after 8 minutes to make sure it doesn't burn.  Remove from the oven and scatter over the basil. 

Drool, slice, serve.

Simple Braised Leeks

The Leek....I always forget about the beloved leek and it's awesomeness.  One of my favourite ways to cook them is this simple way... with a little herb, a little vino and a smattering of fresh parm.  The beauty of this recipe is that it can be made ahead as well.  Served hot or at room temperature.  Both delish.
I adapted this recipe slightly from FineCooking and tweaked it, as I do.

Simple Braised Leeks

Serves 3 (doubles easily)

2 Large Leeks or 3 medium, white and light green parts only, quartered and rinsed well under water to get sand out
1 1/2 tbsp Olive Oil
5 sprigs of Thyme
1 tbsp white wine
1 tbsp water
Salt & Pepper
Freshly grated Parmesan Cheese

Pre-heat the oven to 350F.  In a cast iron pan or baking dish, place the leeks cut side down. Press the Thyme sprigs in between the leeks. Combine the Olive Oil, wine and water and drizzle over the leeks.  Sprinkle with a little salt & pepper. Cover the dish with a piece of foil and bake for 45 min.
Remove from the oven, take off the foil and place back in for 15 more minutes to caramalize.
Once done, sprinkle with Parmesan cheese and little extra Thyme if you'd like.
Can be made ahead up to 2 days.