That’s what happens when the oppressive heat has sucked what little will you should have to put on pants to go to the store for a handful of things that would make dinner look less… scavenge-y.
But it’s seventh-circle-of-hell hot. And you’re the genius who bought the black car with the black leather interior in Houston.
So no will.
And no pants.
Just “garbage pizza,” as Jason refers to it. Although I object to the name – I dare him to find garbage that tastes this good.
Bacon Brie and Barbecue Pizza
Barbecue sauce, brie, and bacon - these random leftovers come together for a fantastic pizza.
- 1 lb pizza dough
- 3 slices of bacon, cooked to a crisp
- The last bit of barbecue sauce you can shake out of the bottle
- ~1/3 of a forgotten 8oz wheel of brie
- 4 borderline-sketchy green onions, sliced (dark green parts set aside)
- Olive oil, flour, and cornmeal as needed to cook your pizza like this
- Preheat your oven to 550.
- Stretch your pizza dough into a large round on a lightly floured and cornmealed surface (you can read more about that here).
- Brush the edges of the dough with olive oil.
- Top with barbecue sauce, white and light green onions, small chunks of brie, and crumble the bacon over top.
- Switch your oven to broil and transfer the pizza to the oven to cook (on a pan or stone) until the crust is browned and the toppings are bubbly and starting to brown.
- Remove from the oven, top with the dark green onions, and serve.
Yields: 1 large or 3 individual pizzas