Preheat oven to 450 degrees F. Place the raised raw pizza dough on top of a floured baking surface. Using your hands, carefully stretch the dough into a 10-12 inch circle, kneading and pulling with your fingers until evenly stretched.
Drizzle a small amount of olive oil on a circular baking sheet, and place the dough on top. Partly bake the dough with no toppings for 9 minutes. When done, remove from the oven and increase the oven temperature to 500 degrees F.
Heat 1 tbl of olive oil in a large skillet over medium-high heat before tossing in the cherry tomatoes. Cook, stirring occasionally, until the tomatoes begin to blister, 5-6 minutes. Now add the dried thyme, oregano, ¼ tsp salt and 2 cloves of minced garlic. Cook for 1 more minute, then remove from the heat. Using a fork, carefully smush all of the cherry tomatoes. Set aside.Make the lemon garlic aioli. In a bowl, mix together the mayonnaise, lemon juice and 2 minced garlic cloves.
Spread the aioli mixture evenly over the par baked pizza dough. Top with the smashed tomato mixture.
Sprinkle the shredded colby jack cheese evenly over the top of the pizza. Cut the turkey into 1 inch pieces, and place over the top of the pizza.
Slice the Bubbies Kosher Dill Pickles into 1/8th inch-thick medallions, and place all over the pizza. Cook the pizza on the baking sheet for 13 minutes, until the cheese is melted and the crust is golden brown.
While the pizza is baking, place the lettuce in a bowl. Drizzle with 1 tbsp olive oil, ⅛ tsp table salt, and 1/16 tsp fresh cracked pepper.
When the pizza is done, top with the cooked bacon crumbles and seasoned lettuce. Serve immediately, and enjoy!
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