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BLT Pizza

Author: PJ Hamel

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.

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At a glance

two 12" pizzas
Nutrition information


Choose your measure:



  • 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


  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.