I spent a good deal of time in South Chicago. When you think of Chicago pizza, you normally would think of deep dish pizza. The South siders would argue with you. Thin crust is the pizza of choice there. I also love a BLT while on the South side, so I have combined the two with another wrinkle: the whole peeled canned tomatoes which are a Detroit pizza thing. I did cheat and use arugula and basil because regular lettuce would just be a soggy mess. I hope you like it.
1/4 pound bacon
1/4 pound arugula
2 ounces basil
1 15-ounce canned tomatoes (for 2,pizzas)
4 ounces mozzarella cheese
1/4 teaspoon Italian herbs
1 green tomato, sliced
1 pizza crust (I used the thin crust, canned)
Parmesan cheese to top
Preheat oven to 375.
Place dough in baking pan and poke crust with fork.
Bake for 8 minutes.
Fry bacon until brown but not crisp.
Remove crust from oven and add the mozzarella cheese.
Add Italian herbs.
Bake for 5 minutes.
Add tomatoes and bake for 5 minutes until cheese is melted and crust is brown.
Top with Parmesan cheese.
Add arugula and serve.