The BLT Pizza represents a brilliant fusion of two beloved comfort foods, transforming the iconic bacon, lettuce, and tomato sandwich into an irresistible pizza that captures all the flavors you love in a completely new format. This innovative creation starts with a crispy pizza crust topped with a creamy garlic mayo base instead of traditional tomato sauce, then gets loaded with crispy bacon pieces and juicy fresh tomatoes that caramelize beautifully in the oven. The magic happens when the hot pizza emerges and gets topped with crisp, cool lettuce that provides the perfect textural contrast to the warm, cheesy base. What makes this pizza truly special is how it maintains the essence of a classic BLT while offering all the satisfaction of pizza night. Each bite delivers the smoky richness of bacon, the sweetness of roasted tomatoes, and the fresh crunch of lettuce, all united by melted cheese and a perfectly crisp crust that holds it all together.
Serves: 4-6 people
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
What You’ll Need
For the pizza base:
- 1 pound pizza dough (store-bought or homemade)
- 1/3 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
For the toppings:
- 8 strips thick-cut bacon
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 3 medium tomatoes, sliced into rounds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh lettuce, chopped (iceberg or romaine)
- 1/4 cup red onion, thinly sliced (optional)
- 2 tablespoons fresh chives, chopped
Preparing Your Pizza Foundation
Remove the pizza dough from the refrigerator 30 minutes before using to let it come to room temperature. This makes it much easier to stretch and shape. Preheat your oven to 475°F and lightly oil a large pizza pan or baking sheet.
On a floured surface, stretch or roll the dough into a 14-16 inch circle, depending on how thick you like your crust. Don’t worry about making it perfectly round – rustic shapes add character to homemade pizza. Transfer the dough to your prepared pan and brush the edges with olive oil for a golden, crispy crust.
Creating the Perfect Mayo Base
In a small bowl, mix the mayonnaise with minced garlic, oregano, and black pepper. This creamy base replaces traditional pizza sauce and mimics the mayo you’d find on a classic BLT sandwich. The garlic adds depth while the oregano provides a subtle Italian touch that bridges the sandwich and pizza worlds.
Spread this mixture evenly over the pizza dough, leaving a 1-inch border around the edges for the crust. Use the back of a spoon to create an even layer that will help bind all the toppings together.
Getting the Bacon Just Right
While your oven preheats, cook the bacon in a large skillet over medium heat until it’s crispy but not overly hard – you want it to hold up to the oven heat without becoming burnt. This should take about 6-8 minutes, flipping once halfway through.
Transfer the cooked bacon to paper towels to drain, then chop it into bite-sized pieces. Don’t make the pieces too small, as you want substantial bacon flavor in every bite. Save a tablespoon of the bacon fat to brush on the crust edges if desired – this adds extra flavor and helps achieve a beautiful golden color.
Layering for Success
Sprinkle the mozzarella cheese evenly over the mayo base, creating a nice foundation that will melt and bubble beautifully. Add the cheddar cheese on top of the mozzarella – the combination provides both meltability and sharp flavor that complements the bacon perfectly.
Arrange the tomato slices over the cheese, overlapping slightly if needed. Season the tomatoes with salt and pepper, which will help draw out their natural sweetness as they roast. The tomatoes will release some moisture during baking, so don’t overload the pizza.
Distribute the chopped bacon pieces evenly over the tomatoes, pressing them gently into the cheese so they stay in place during baking.
Baking to Golden Perfection
Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and starting to brown in spots. The tomatoes should look slightly caramelized around the edges.
Keep an eye on the crust – if it’s browning too quickly, you can tent the edges with foil for the last few minutes of baking. The bottom should sound hollow when tapped, indicating a properly cooked crust.
The Fresh Finishing Touch
Remove the pizza from the oven and let it cool for 2-3 minutes – this brief rest helps the cheese set slightly and prevents the toppings from sliding off when you cut it.
While the pizza cools, prepare your lettuce by chopping it into bite-sized pieces and patting it completely dry with paper towels. Wet lettuce will wilt immediately on the hot pizza and create a soggy mess.
Assembly and Presentation
Scatter the fresh lettuce evenly over the hot pizza – it will wilt slightly from the heat but maintain its crunch. Add the thinly sliced red onion if using, which provides a sharp bite that cuts through the richness of the bacon and cheese.
Sprinkle the chopped chives over everything for a pop of color and mild onion flavor that ties all the elements together. The contrast of colors – the golden crust, melted cheese, red tomatoes, green lettuce, and purple onion – makes this pizza as beautiful as it is delicious.
Slicing and Serving
Use a pizza wheel or sharp knife to cut the pizza into 8 slices. The key is to cut decisively and quickly to avoid dragging the toppings. Serve immediately while the crust is still crispy and the cheese is gooey.
This pizza pairs wonderfully with a cold beer, iced tea, or even a crisp white wine. The fresh lettuce and tomatoes make it feel lighter than typical heavy pizzas, perfect for summer entertaining or when you want pizza that doesn’t leave you feeling overly stuffed.
Tips for Pizza Success
Don’t skip the salt and pepper on the tomatoes – this simple step intensifies their flavor and helps them caramelize properly in the oven. If your tomatoes are very juicy, you can lay them on paper towels for 10 minutes before adding to the pizza to remove excess moisture.
Make sure your lettuce is completely dry before adding it to the hot pizza. Even a little moisture can create steam that makes the crust soggy. A salad spinner works perfectly for this.
Creative Variations
Try adding sliced avocado along with the lettuce for extra creaminess, or substitute arugula for regular lettuce to add a peppery bite that complements the bacon beautifully. Cherry tomatoes, halved and seasoned, work great when regular tomatoes aren’t in season.
For extra indulgence, drizzle a little ranch dressing over the finished pizza, or add a sprinkle of everything bagel seasoning for extra flavor and crunch.
Make-Ahead Strategy
You can prepare the mayo base mixture and cook the bacon several hours ahead of time. Store both covered in the refrigerator until ready to assemble. The pizza is best assembled and baked just before serving, but you can prep all components earlier in the day.
Why This Combination Works
The genius of BLT Pizza lies in how it reimagines familiar flavors in a new format while respecting what makes each component special. The mayo base provides richness without the acidity of tomato sauce that might compete with the fresh tomatoes. The combination of two cheeses adds complexity while still letting the bacon and tomato flavors shine.
The temperature contrast between the hot, cheesy base and the cool, crisp lettuce creates an exciting sensory experience that keeps you coming back for more. It’s comfort food that feels both familiar and surprising, proving that sometimes the best innovations come from combining things we already love in unexpected ways.
This BLT Pizza brings together the best of both worlds – the satisfying comfort of pizza night with the fresh, simple perfection of a classic BLT sandwich.
