BLT Pizza

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Yield: two 12" pizzas

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This twist on the classic BLT sandwich features bacon baked right into a light, crunchy pizza crust. Fresh lettuce and tomatoes are piled on top, and mayo or blue cheese dressing - an extra-special treat - are a tasty final touch.

BLT Pizza

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: two 12" pizzas
Published: 08/12/2010




  • 1 pound bacon, uncooked and diced
  • 1/2 pound romaine lettuce, chopped
  • 4 medium tomatoes, chopped


  • 1 cup sour cream
  • 1 cup mayonnaise
  • 6 ounces blue cheese, crumbled

Tips from our bakers

  • If you don't want to bake two BLT pizzas, bake the second crust, untopped, for 12 minutes in a preheated 425°F oven, till it's set but not brown. Remove it from the oven, top with your favorite pizza toppings, and bake for an additional 12 to 16 minutes, till the crust is brown and any cheese is melted and barely beginning to brown.


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1) To make the dough: Mix and knead together all of the dough ingredients, by hand, mixer, or bread machine, till you've created a soft, smooth dough.

2) Allow the dough to rise, covered, for 1 hour. Use immediately, or refrigerate for up to 24 hours; this will heighten the crust's flavor.

3) Remove the dough from the refrigerator, and divide it in half. Preheat your oven to 350°F.

4) Lightly grease two 12" to 14" round pizza pans; or a couple of baking sheets; or a couple of pieces of parchment (if you're going to bake on a stone).

5) Shape each piece of dough into a 10" to 14" disk (thick crust vs. thin crust), and place in the prepared pans.

6) Cover with lightly greased plastic wrap, and let rise for 1 to 2 hours, till the crust is as puffy as you like. Towards the end of the rising time, preheat the oven to 350°F.

7) Spread the diced raw bacon evenly atop the risen crusts. Bake them for 22 to 24 minutes, till they're golden brown,and the bacon is cooked through. While the crusts are baking, prepare the dressing.

8) To make the dressing, whisk together the sour cream and mayonnaise. Stir in the crumbled blue cheese.

9) Remove the baked crusts from the oven. Immediately spread with the blue cheese dressing (or plain mayo, if desired). Top with chopped lettuce and tomatoes.

10) Serve warm.

11) Yield: two 12" pizzas.

Nutrition information

Serving Size: 1 slice (145g) Servings Per Batch: 16 Amount Per Serving: Calories: 320 Calories from Fat: 200 Total Fat: 22g Saturated Fat: 7g Trans Fat: 0g Cholesterol: 30mg Sodium: 590mg Total Carbohydrate: 26g Dietary Fiber: 5g Sugars: 2g Protein: 10g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 07/08/2011
  • ricamy from KAF Community
  • Made this for a summer backyard "Happy Hour" and it was great. Added avocado to one and that was delicious.
    Yum! Bet the neighbors or other guests were impressed! Happy Baking! Irene @ KAF
  • star rating 09/05/2010
  • 73jagdriver from KAF Community
  • Made two for a party and it went over great. We made it one with regular bacon and one with turkey bacon. Both were excellent. Question, Fleischmans now has a Pizza Dough yeast. Does anyone know anything about it?
    Pizza Dough Yeast is a combination of yeast and dough relaxers. Using this product means no rise time for dough and it prevents the crust from pulling or snapping back when shaping. For bakers who want a pizza in 30 minutes, it's a good option. Let us know how your pizza baking with this yeast works out! Irene @ KAF
  • star rating 08/16/2010
  • bakingbreadagain from KAF Community
  • Six high fives! I've been wanting to try pizza from scratch, and invited two other couples over to be my guinea pigs. It was delicious. Thank you for the inspiration. (I used freshly made Ranch Dressing, since some of the group do not care for blue cheese.) Thanks for another winner! Sharryn

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