A detailed side view of BLT Pizza
BLT Pizza

BLT Pizza

Recipe by Molly Marzalek-Kelly
Not Yet Reviewed

This BLT Pizza takes everything you love about the summer’s favorite sandwich and turns it into a craveable, sheet-pan pizza. Made with our Flaky Puff Crust Pizza dough, the crust bakes up shatteringly crisp, light, and buttery. The pizza is topped with cheese, bacon, and tomatoes before it’s baked, then piled with fresh, crisp Romaine dressed in garlic-basil oil once it’s out of the oven. A final drizzle of mayonnaise hits the BLT idea home while also adding savory richness and creamy contrast to every slice. 

Prep
30 mins
Bake
15 to 17 mins
Total
1 hr
Yield
one 13" x 18" pizza
BLT Pizza sliced and covered with freshly chopped lettuce - select to zoom
BLT Pizza sliced and covered with freshly chopped lettuce - select to zoom
A slice of BLT Pizza shown from the size with tomatoes, bacon, and fresh chopped lettuce - select to zoom
BLT Pizza sliced on a counter - select to zoom
BLT Pizza with half covered with freshly chopped lettuce - select to zoom
sliced BLT Pizza on a counter - select to zoom
BLT Pizza fresh out of the oven in a sheet tray - select to zoom
Our Best Products
Hide images

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 475°F with a rack in the center. 

  2. Transfer the prepared Flaky Puff Crust Pizza dough to an ungreased 13" x 18" Crispiest Crust Pizza Pan (see "tips," below for alternative pan instructions), and stretch and push the dough toward the edges. Cover and let the dough rest for 15 minutes.   

  3. Gently push and stretch the dough as necessary so that it touches all edges and corners of the pan; it should reach about halfway up the side walls. Re-cover the dough and let it rest for 15 to 30 more minutes, until the dough is visibly puffy around the edges. Meanwhile, prepare the toppings in the next step. 

  4. To prepare the toppings: Wash and dry the tomatoes. Slice the tomatoes so you have twelve 1/8"-thick slices.  

  5. In a medium bowl, toss the tomatoes and salt. Transfer the tomatoes to a colander, place the colander over the bowl, and let stand at room temperature for 15 minutes, stirring gently and occasionally to help the tomatoes release their juice. Pat the tomatoes dry to remove excess moisture. Reserve the drained tomato liquid. 

  6. To top and bake the pizza: Sprinkle the Parmesan over the dough, then evenly distribute the grated mozzarella, cubed mozzarella, and bacon on top. Place the 12 tomato slices on top of the cheese and bacon, arranging in a 3 x 4 pattern; the goal is to have one tomato slice on each piece of pizza.

    BLT Pizza before baking with tomatoes and bacon and cheese on the dough

  7. Bake for 15 to 17 minutes, until the cheese is melted and browned in spots; any exposed dough should be golden brown. (Want to avoid large bubbles? Check on the pizza about halfway through baking and pop any especially big bubbles with the tip of a sharp knife, then continue baking.) While the pizza bakes, prepare the garlic-basil oil.  

  8. To make the garlic-basil oil: In a small bowl, combine all of the ingredients. Set aside until the pizza is done baking. 

  9. To make the mayonnaise drizzle: In a separate small bowl, mix together the mayonnaise, lemon juice, and 1 teaspoon of the reserved tomato liquid. Add additional reserved tomato liquid, 1/2 teaspoon at a time, until you reach a drizzleable consistency. Stir in the black pepper and set aside until the pizza is done baking. 

  10. Remove the pizza from the oven and use a spatula to unstick any cheese around the edges of the pan. Transfer it to a wire rack (a Giant Spatula is a helpful tool here) and let the pizza cool slightly, 3 to 5 minutes, before slicing. 

  11. To finish the pizza: In a large bowl, toss the lettuce with 3 to 5 teaspoons of the garlic-basil oil, to taste. (Reserve excess for another use.) Evenly distribute the lettuce over the top of the sliced pizza and finish with the mayonnaise drizzle. 

  12. Storage information: BLT Pizza that has been topped with lettuce and mayonnaise is best enjoyed the day it’s made. Save any untopped pizza, refrigerated, in an airtight container for several days. To reheat the leftover pizza, wrap a single layer of slices in an aluminum foil packet. Heat in a 350°F oven until warmed through, about 10 minutes, then top with lettuce and finish with the mayonnaise drizzle. 

Tips from our Bakers

  • No Crispiest Crust Pizza Pan? The color and material of this pan help the crust achieve all-over color and crispness without the need for a baking steel or stone. If using a different baking sheet, bake your pizza on the lower oven rack (rather than the center); if you have a second rack, move it out of the way to give yourself ample room to maneuver the pizza. Once the pizza is finished baking (step 13), remove the baking sheet from the oven and turn the oven off. Use a long, thin spatula (the Giant Spatula works well here) to remove the pizza from the pan and transfer it to a wire rack or pizza peel. Use the rack or peel to slide the pizza directly onto the lower rack of the turned-off oven for 3 to 5 minutes, until the underside is very crisp and browned in spots. Use tongs or a large spatula to remove the pizza from the oven and slide it onto a cooling rack; proceed with finishing the pizza (step 16).  

Baker’s Resources