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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

BLT Pizza Cooking View

The first time I saw this pizza, I’m pretty sure I drooled.  This meal and the bacon lover’s mac and cheese are responsible for me finally seeing the light and loving bacon the way the rest of the world seems to.  Though I haven’t always been a bacon fanatic, I have always liked BLT sandwiches.  The idea of enjoying all the flavors of the classic sandwich in the form of a pizza is fantastic.  I wish I had thought of it myself.  It just so happened I had an open package of bacon from the butcher shop in the fridge and some lettuce from our produce delivery, so the moment I saw this pizza, I knew it was meant to be.

This turned out to be one of those meals that was so good, I thought about it for days afterwards.  It had all the flavors of a classic BLT sandwich.  Normally my BLTs have only a small spread of mayo added and nothing more.  The feta in this recipe seems to take the place of the mayo here and adds a nice creaminess to the salad mixture.  I froze some dough balls and can’t wait to pull them out and make this meal again…and again, and again.  It’s a keeper.

BLT Pizza
Yield: 4 individual pizzas

Ingredients

For the crust:
1 cup warm water (105-115˚ F)
3¼ tsp. instant (rapid rise) yeast
1 tbsp. plus 1 tsp. olive oil, plus extra for brushing
1¼ tsp. honey
2 2/3-3 1/3 cups all-purpose flour
2 tbsp. semolina flour (optional)
¾ tsp. coarse salt
½ tsp. red pepper flakes
2 tbsp. coarse cornmeal
Freshly shredded Parmesan cheese

For the maple bacon vinaigrette:
1½ tbsp. extra virgin olive oil
2 tbsp. cider vinegar
1 tbsp. bacon drippings
2½ tsp. maple syrup
1½ tsp. Dijon mustard
¼ tsp. salt
½ tsp. freshly ground black pepper

For the salad topping:
4 cups green leaf lettuce or mixed greens
1 tomato, seeded and diced
½ small red onion, thinly sliced
4 slices bacon, cooked and crumbled (drippings from cooking reserved for dressing)
½ cup crumbled feta cheese

Cooking View

Directions

  • To make the crust, combine the water, yeast, olive oil, honey, and 2 2/3 cups of the flour in the bowl of a mixer fitted with a dough hook.  Add the semolina flour, salt, and red pepper flakes; mix on low speed until combined.  Add in ½ cup more of the flour and mix until a soft dough comes together.  Mix on low speed about 5 minutes to knead.  Add additional flour, 1-2 tablespoons at a time as needed until the dough is smooth and tacky but not sticky.

  • Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover and let rise at room temperature for 30-45 minutes.

  • Coat 2 baking sheets with olive oil.  Sprinkle the sheets with cornmeal.  Preheat the oven to 450˚ F.  (You can also use a baking stone, preheating it with the oven – no need to oil.  Sprinkle with cornmeal just before adding the crusts.)  Divide the dough into 4 equal pieces, transfer to a work surface, cover with a damp towel and let rest 10-12 minutes.  Use immediately* or cover with plastic wrap, freeze for 30 minutes and then refrigerate up to 3 hours.

  • Just before shaping and baking the dough, cook the bacon for the salad topping in a large skillet until crisp.  Reserve the drippings for the vinaigrette.

  • With a rolling pin on a lightly floured surface, flatten each dough ball into an 8-inch circle.  Brush each dough round lightly with olive oil and sprinkle with shredded Parmesan.  Transfer to the prepared baking sheet or stone and bake until browned and crisp, about 10-15 minutes.

  • While the crusts are baking, make the maple bacon vinaigrette.  Combine all ingredients in a small bowl and whisk until smooth.

  • To make the topping mixture, combine the lettuce or greens, tomato and sliced onion in a large bowl and toss well to combine.  Top with ¼ cup of the dressing mixture and toss gently to coat the salad well.  Add the bacon and feta to the bowl and toss gently to combine.  Heap some of the salad mixture atop each of the warm pizza crusts and serve immediately.

  • *Note – At this point the dough balls can also be wrapped in plastic wrap, placed in a freezer bag and frozen for later use.  Thaw in the refrigerator and bring to room temperature before use.

Source

  • http://coolchicstyleconfidential.blogspot.com/ Stefania

    Una vera delizia al palato questa tua pizza, ciao ♥

  • http://keepitsweetblog.com Lauren at Keep It Sweet

    I love this! All of the different flavors and textures look like they would be amazing in pizza form.

  • Oda

    Didnt know what to make for dinner tonight. Now i know! Thank you :)

  • http://www.healthyfoodforliving.com Lauren @ Healthy Food For Living

    This is such a gorgeous and fresh summertime pizza! My husband and I have developed a tradition of making pizza on Friday nights, and I’m definitely adding this one to the rotation. My one question is this: is the pizza difficult to eat? I can envision the topping falling off the crust and going everywhere… not to say that messy food isn’t good ;).

  • http://booksrecipesandlifeohmy.blogspot.com Jennifer

    Just the name of this salad made me open this post! This sounds delicious! I so want it now for lunch.

  • http://theobsessivechef.blogspot.com StephenC

    I wish I could generate more enthusiasm for this, but, alas, I can’t.

  • http://lifeandkitchen.com life and kitchen

    Oh I love bacon and am glad that you are now on the bandwagon! I rarely eat meat, but bacon is just too good to resist!

  • http://www.extravagonzofoods.com Pam

    This looks and sounds absolutely scrumptious! I am a big salad fan (any salad of any sort) and I also adore BLTs! The combo looks unbeatable. Thanks!

  • Annie

    Oh yeah, very messing. I eat this with utensils.

  • M.E.

    This looks so delicious – but making pizza dough on a weeknight would be a no-go for us. At what point did you freeze the dough balls and what is the thawing out process?

  • Annie

    Sorry about that, I’ve added those details to the recipe.

  • http://www.thespiffycookie.com Erin

    Since it’s a salad that means I can eat more of it, right??

  • http://canyoustayfordinner.com/ Andie @ CanYouStayForDinner

    Thanks Annie! Love the crust recipe and your photos!!

  • http://www.kitchen-concoctions.com Heather of Kitchen Concoctions

    The vinaigrette on this sounds amazing! I have made a chicken Cesar salad pizza in the past and used pita bread from my local bakery for the crust and it worked perfectly. I think I will try this and to save time use the pita ‘crust’ again!

  • http://bakingfetishblog.blogspot.com BakingFetish

    Oh my! I LOVE it when I have no clue what to make for dinner and come upon one of your fabulous recipes that same day! Thanks Annie!

  • http://www.carolinaheartstrings.com carolinaheartstrings

    This looks wonderful. Cannot wait to try out this crust recipe. Thanks for trying and sharing.

  • Megan

    Looks so yummy! I tried to print the recipe but it said I needed access to google docs or something. I requested access, not sure if I’m doing the wrong thing here. I’m anxious to try it! Thanks!

  • http://warmvanillasugar.wordpress.com/ Katrina

    Wonderful idea! This sounds amazing :)

  • http://apronappeal.com Apron Appeal

    I believe you. I think I’ll be dreaming about this until I can make me one too. Wow that looks really good.

  • Annie

    I have fixed that issue now. Sorry!

  • http://pink-parsley.com Josie

    mmmm I really want this pizza – like now. adding it to next week’s menu!

  • http://cookingandcraftycreationsbychristina.blogspot.com/ Christina

    Yummy! Great idea!

  • http://itsdinnertime2.blogspot.com Marisa

    I am insanely in love with BLT’s–especially with tomatoes fresh from the garden. So I KNOW I would love this pizza. Thanks for sharing!

  • http://www.bonacroquer.com Valerie

    That’s a great pizza! I can say it’s quite lite, and fresh enough for summer! I love it

  • Ana

    Is there a reason you didn’t use your usual pizza crust? I have a few balls of the regular dough in the freezer already, so I’m wondering if the taste/texture is totally different or I could just adapt by baking the crust and sprinkling the parm on the regular pizza dough crust.

  • Annie

    Yes, I think the regular crust is too thick and puffy for what I like in a salad pizza. You would have to put a whole lot of salad on top (more than would really fit) to get the right salad/bread ratio with that recipe. This recipe was meant for salad pizzas.

  • http://j-lee-domesticengineerextraordinaire.blogspot.com/ Jennifer Taylor

    Oh my looks so yummy, this post made my five to try list for the week!

  • http://www.josephswife.blogspot.com/ Danielle

    Mmmm! This looks awesome. Do you think using pita bread would work for the crust too?

  • Annie

    I don’t see why not, I just prefer a freshly baked crust.

  • Elizabeth Schroeder

    By any chance have you made your pizza dough recipe with whole wheat flour? I’m trying to include it more and would like any pointers, if you have any, as to proportions! (doughs have always been a bit rough for me to master)

  • Annie

    No, sorry, I haven’t! I plan to try a wheat dough at some point but haven’t gotten around to it yet. I do know that any time you sub wheat for white flour, you shouldn’t do any more than 50% of the total flour amount. Good luck!

  • http://www.cakes-a-nonyous.com brandy

    This looks so good! I’ll need to try this since my daughter loves pizza and lettuce!