When you hear the acronym BLT, you naturally think of a sandwich. Bacon, lettuce, and tomato piled between bread with a slathering of mayonnaise. It's delicious in its simplicity and each flavor matches so well to the others, which begs the question: why not turn it into a pizza?
With so many pizza options these days—deep dish, whole wheat dough, cauliflower crusts, white sauce, all the meat toppings you can possibly imagine—the sky is truly the limit. The easy availability of good, fresh, ready-made dough means that home cooks can experiment with even more fun combinations. And while a BLT pizza might not be what Italian traditionalists consider authentic, it's still delicious.
The BLT pizza was made famous by a large West Coast brand and has become a popular addition to creative pizzerias across the country. The ingredients, while seemingly odd at first, work together surprisingly well. The combination of cherry tomatoes and crumbled bacon nestled underneath a thick layer of melty mozzarella cheese is simply superb. And while the herb-seasoned mayonnaise on the crust may look strange to those who are used to seeing red sauce, it's really no different than a white sauce. The fresh romaine lettuce—drizzled with the mayo dressing and served cool and crisp on top of the hot pizza—adds a delicious fresh crunch.
Luckily, this recipe is easy to make at home and makes a great one-dish dinner or a party snack. Be sure to chop the lettuce fresh and top just before serving to keep it crisp.
- 1 (10- to 12-ounce) ball pizza dough (homemade or store-bought)
- 1/2 cup mayonnaise
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 6 slices thick-cut bacon (cooked and crumbled)
- 1 1/2 cups cherry tomatoes (halved or quartered)
- 1 cup shredded mozzarella cheese
- 1 1/2 cups romaine lettuce (chopped)
- 1 tablespoon lemon juice
Gather the ingredients. Preheat the oven to 500 F.
In a small bowl, combine the mayonnaise, oregano, garlic powder, and black pepper. Set aside.
Using a rolling pin, roll out the pizza dough on a floured surface to about a 12-inch round. You can also stretch it using your hands.
Spread about half of the mayonnaise and herb mixture on the dough. Sprinkle on about half the crumbled bacon most of the sliced cherry tomatoes. Top it all with the mozzarella cheese.
Move the dough to a baking sheet, reduce the oven heat to 475 F and bake for 12 to 14 minutes or until the cheese has melted and the crust is a light golden brown.
Remove the pizza from the oven and top with the romaine lettuce, remaining cherry tomatoes and remaining cooked crumbled bacon.
Add the lemon juice to the remaining mayonnaise and herb mixture and drizzle over the romaine. Serve hot.