BLT Pizza

BLT Pizza

This is another one of those recipes that’s not quite a recipe because it’s so ridiculously easy, but I make it often enough that I needed to share it. Years and years ago when my family was in Atlanta (I think we were flying to California?), we went to California Pizza Kitchen which was in the mall attached to our hotel. We sat down, ordered a cheese pizza for my brother, and me, being the more adventurous eater at that time (we were probably pre-teens) decided to eat what my mom and dad were ordering: the BLT pizza. It was exactly how it sounded – and that was absolutely delicious. The pizza came piping hot with cool, crisp lettuce on top. We devoured it. Even my brother had to have a slice because he was wondering what all the fuss was about.

BLT Pizza

Growing up, our family always had pizza nights but not in the sense where you got it delivered or went out to eat it. My parents almost always made us homemade pizza. And, after that BLT pizza experience, that type of pizza was on frequent rotation at our house. It’s so simple in that you just throw on some cheese on top of the dough, top it with bacon and tomatoes and bake it. Have the lettuce/mayonnaise mixture chilling in the fridge so it’s crisp and cold, and as soon as that pizza comes out, top it with the lettuce and eat. Couldn’t be more simple to have a meal ready in under 30 minutes.

BLT Pizza

BLT Pizza

1 ball of pizza dough
Flour, for dusting
2 cups mozzarella, shredded
6 slices of bacon, cooked, drained on paper towels, and chopped
1-2 roma tomatoes, sliced thin
1/2 – 1 head of romaine lettuce, shredded
1-2 Tbsp mayonnaise
1/4 tsp garlic powder
Salt and pepper

Begin by prepping the lettuce. In a large bowl, combine the lettuce, mayonnaise, garlic powder, salt and pepper. Toss to coat the lettuce evenly, adding more mayonnaise if needed. Place in the fridge to chill. Then preheat your oven to 500 degrees. On a lightly floured surface, roll out your pizza dough into a large circle, making it as thick or as thin as you’d like. Move to a baking sheet (if using a pizza stone, disregard this step). Top with mozzarella cheese and tomatoes. Place in the oven (or on top of the pizza stone) and bake for 5-10 minutes or until cheese is bubbly and the crust is cooked through. Take out of the oven. Top with chilled lettuce. Cut and serve immediately.

BLT Pizza

blt pizza

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5 thoughts on “BLT Pizza

  1. This looks divine! I’ve heard people rave about something called “salad pizza” and I think it’s similar to this. I always wondered about the sauce under the cheese and if you were meant to use salad dressing or something. Turns out you don’t need a sauce!

    1. Thank you!! Ooooh, a salad pizza? I’ve never heard of such a thing – this is the closest I’ve come to one!! You’ll have to let me know if you find a recipe for one (or create one yourself!) I’d love to try it out!!

    2. Guys! I’m from Denmark and salad pizzas here in Europe are really a thing. I always make my pizzas with some kind of lettuce. Doesn’t matter whether it’s arugula on a ham/cheese pizza or iceberg+cucumber+dressing on a spicy beef pizza. The cool crispness of the salad goes wonderfully with a piping hot thin-crust pizza. On the rare instances where I’ll buy a frozen pizza, I’m gonna cover it completely with lettuce! I feel like you need a ranch/garlic/mayo dressing on iceberg or romaine, but arugula is beautiful plain or with a drizzle of olive oil. In a lot of authentic Italian pizzerias, they’ll ask you if you want arugula on your pizza Margherita for no additional charge. It really elevates the dish.

      Love, the salad pizza gal

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