BLT Pizza Recipe

Pizza dough: This is the base of your pizza, either store-bought or homemade, which gives the crust its chewy texture.

Tomato sauce: A simple sauce spread over the dough to add moisture and flavor.

Mozzarella cheese: Shredded cheese that melts beautifully and adds creaminess.

Bacon: Cooked and crumbled, it brings a salty crunch that’s key to the blt flavor.

Lettuce: Shredded fresh lettuce adds a cool, crisp contrast to the warm pizza.

Tomatoes: Diced fresh tomatoes give a juicy, slightly sweet bite.

Mayonnaise: Drizzled on top for a creamy finish that ties all the toppings together.

One of the most important steps in this BLT pizza recipe is rolling out the pizza dough evenly on your baking sheet. Getting the dough just right helps the crust bake perfectly—crispy on the outside and soft inside. Here’s how you can do it without any trouble:

1. Lightly sprinkle some flour on your work surface and on your rolling pin. This stops the dough from sticking.
2. Place your piece of pizza dough on the floured surface.
3. Start rolling from the center outwards, turning the dough a little after each roll. This helps keep the shape round and even.
4. If the dough springs back or feels too tight, let it rest for a few minutes. This relaxes the gluten and makes rolling easier.
5. Roll until the dough is about the size of your baking sheet or a little bigger, depending on how thick you like your crust.

Doing this makes baking smoother because the dough cooks evenly, so you don’t end up with some parts burnt and others doughy. Plus, it gives your BLT pizza a nice, even base to hold all those tasty toppings like tomato sauce, mozzarella cheese, and bacon.

I remember the first time I tried rolling out dough, I pressed too hard and ended up with a super thin crust that tore in places. Now, I’m gentler and let the dough rest if it feels stubborn. Also, using a little flour on the surface is a small trick that saves a lot of frustration. If you don’t have a rolling pin, you can even use a clean bottle! It’s a handy shortcut when you’re in a pinch.

Once your dough is ready, spreading the tomato sauce and layering the cheese and toppings becomes a breeze, and your BLT pizza will bake up just right.

• pizza dough - Substitute with naan bread: Naan bread provides a similar texture and can be a quick and convenient alternative to traditional pizza dough.

• tomato sauce - Substitute with pesto sauce: Pesto offers a fresh and herby flavor that complements the other ingredients while providing a unique twist.

• mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that pairs nicely with the other toppings.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor similar to traditional bacon.

• shredded lettuce - Substitute with arugula: Arugula adds a peppery taste and a bit more texture, enhancing the freshness of the pizza.

• diced tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes offer a concentrated tomato flavor and a chewy texture that adds depth to the pizza.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with a tangy flavor, making it a healthier alternative to mayonnaise.

• Allow the BLT pizza to cool completely before storing. This prevents condensation, which can make the crust soggy.

• For short-term storage, wrap individual slices in plastic wrap or aluminum foil. Place them in an airtight container and store in the refrigerator for up to 3 days.

• If you plan to enjoy the pizza later, consider freezing it. Wrap each slice tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Place the wrapped slices in a freezer-safe bag or container.

• Label the container with the date to keep track of freshness. The pizza can be frozen for up to 2 months.

• When ready to eat, thaw the pizza slices in the refrigerator overnight for best results.

• To reheat, preheat your oven to 375°F (190°C). Place the slices on a baking sheet and heat for about 10 minutes, or until the cheese is melted and the crust is crispy.

• For a quicker option, use a toaster oven or air fryer. Heat the slices at 350°F (175°C) for 5-7 minutes.

• Avoid microwaving the pizza if possible, as it can make the crust chewy and less enjoyable.

• If you notice the lettuce and tomatoes have lost their freshness after freezing, consider adding fresh toppings after reheating for a vibrant taste.

• Preheat your oven to 375°F (190°C). Place the leftover BLT pizza on a baking sheet and cover it loosely with aluminum foil to prevent the crust from becoming too hard. Heat for about 10 minutes, then remove the foil and bake for an additional 5 minutes to crisp up the bacon and cheese.

• Use a skillet on medium heat for a quick and crispy option. Place the pizza slice in the skillet and cover it with a lid. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn. This method helps keep the crust crispy while warming the toppings.

• For a speedy solution, use a microwave. Place a cup of water in the microwave alongside the pizza slice to keep it from drying out. Heat on medium power for about 1-2 minutes. While this method is fast, it may result in a softer crust.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza slice in the basket and heat for about 3-5 minutes. This method is excellent for maintaining a crispy crust and evenly heated toppings.

• For a toaster oven, set it to 375°F (190°C) and place the pizza slice directly on the rack. Heat for about 5-7 minutes, checking to ensure the cheese is bubbly and the crust is crisp.

• Oven: Used to bake the pizza at a high temperature, ensuring the crust becomes golden and the cheese melts perfectly.

• Baking sheet: Provides a flat surface for rolling out the pizza dough and baking it in the oven.

• Rolling pin: Helps in evenly rolling out the pizza dough to the desired thickness.

• Measuring cup: Used to measure the correct amount of tomato sauce and mayonnaise for the recipe.

• Cheese grater: Essential for shredding mozzarella cheese if it's not pre-shredded.

• Knife: Used for dicing the tomatoes and possibly for cutting the cooked bacon into crumbles.

• Cutting board: Provides a safe and stable surface for dicing tomatoes and crumbling bacon.

• Spoon: Useful for spreading the tomato sauce evenly over the pizza dough.

• Spatula: Can be used to help transfer the pizza from the baking sheet to a serving plate or board.

• Cooling rack: Allows the pizza to cool slightly after baking, preventing the crust from becoming soggy.

Pre-cook the bacon: Cook and crumble the bacon in advance to save time on assembly day.

Use pre-shredded cheese: Opt for pre-shredded mozzarella to skip the grating step.

Ready-made dough: Choose store-bought pizza dough for a quick base.

Preheat the oven early: Start preheating your oven before you begin assembling the pizza.

Chop veggies ahead: Dice tomatoes and shred lettuce in advance to streamline topping.

Batch cook: Make multiple pizzas at once and freeze extras for future meals.