Sriracha BBQ BLT Pizza
- Category Dinner
- Cook Time 00:15:00
- Prep Time 00:20:00
- Cuisine Pizza
Ingredients
- Angelic Bakehouse Thin & Crispy Pizza Crust, grilled
- As needed, spray pan release
- Salt and pepper to taste
- 3 oz Sriracha Bourbon BBQ sauce
- 3 strips of bacon, thick sliced, cooked
- 1 oz arugula, cleaned
- 1 oz spring greens, cleaned
- 1/2 cup heirloom tomatoes, diced large
- 1 oz garlic aioli drizzle
- 2 cups ketchup
- 1 tbsp brown sugar
- 1/4 cup molasses
- 4 oz bourbon
- 1/4 cup sriracha
- 1 clove garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp cup soy sauce
- 1/4 cup cider vinegar
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp crushed red pepper
- 1 cup mayonnaise
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp parsley
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium heat, combine all of the ingredients and bring to a boil. Reduce heat to medium low and simmer for 15-20 minutes, until the sauce thickens slightly
- Hold warm
- After use, store in the remaining sauce in the refrigerator for up to a week
- In a medium stainless steel bowl, combine all the ingredients, season to taste, and mix well
- Pre-heat the grill to 400F
- Spray the grill with the pan release, and cook the Thin & Crispy Pizza Crust on the grill until golden brown and crispy, about 2 minutes per side, seasoning to taste
- Remove the Thin & Crispy Pizza Crust from the grill and use an offset spatula to spread the sriracha BBQ evenly over the crust and cut into pieces
- In a mixing bowl, combine the arugula, spring greens, and heirloom tomatoes and mix well
- Warm the bacon, brush with the sriracha BBQ, and chop coarsely
- Top the Thin & Crispy Pizza Crust with the salad mixture, BBQ bacon, and drizzle with the garlic aioli
- Serve!
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