Deep Dish BLT Pizza

Source: The Pampered Chef

2 (11 ounce) packages refrigerated bread sticks
1 (8 ounce) package bacon, crisply cooked, drained and crumbled, divided
4 ounces sliced deli turkey breast, coarsely chopped
4 ounces mozzarella cheese, shredded, divided
1/3 cup sliced green onions with tops
3 plum tomatoes
2 cups romaine lettuce, thinly sliced
2 tablespoons ranch dressing

Heat oven to 350 degrees F.

Cut a 15-inch circle of parchment paper; place in bottom of Deep Dish Baker. Remove bread stick dough from package; do not unroll. Separate 1 roll into 6 coils; unroll into strips. Starting in center and working outwards, completely line bottom of Baker. Roll top of dough with Dough & Pizza Roller to seal.

Slice second roll of dough lengthwise in half using Serrated Bread Knife. Lay each half, flat side down, and slice crosswise into 12 half moons for a total of 24 pieces. Form decorative edge by arranging pieces of dough next to each other, standing on end against Baker. Use Dough & Pizza Roller to seal bottom edge of pieces to base.

Coarsely chop turkey using Food Chopper; place in Classic Batter Bowl. Grate cheese using Deluxe Cheese Grater. Add half of the bacon, half of the cheese and green onions; mix using Classic Scraper. Spread evenly over dough in Baker.

Slice the tomatoes into 1/4-inch slices using Ultimate Slice & Grate fitted with v-shaped blade; arrange over filling. Sprinkle with remaining cheese and bacon. Bake 30 to 35 minutes until edges of bread are a deep golden brown.

Using edges of parchment, lift pizza out of Baker onto cutting board. Slice lettuce with Chef's Knife; toss with dressing and arrange around edge of pizza. Cut pizza into wedges with Serrated Bread Knife.

Yield: 8 servings