BLT Pizza
It’s difficult to imagine that a BLT could get any better—but then I went ahead and tossed the classic fixings onto a pizza crust and there you have it: pure bliss!
The tomatoes are baked into the crust for sweet bursts of juiciness in every bite. Then it’s topped with the “B” and “L”— crispy turkey bacon and shredded romaine lettuce—for an extra dose of goodness. And to take it totally over the top, add a few spoonfuls of my Ranch Dressing and a generous drizzle of balsamic glaze. My prediction: This may become your new obsession. (It’s definitely mine.)
Try these BLT Kebabs!
BLT Pizza
Ingredients
- Pre-made pizza crust*
- 2 to 3 tomatoes, thinly sliced
- 1 to 2 cups shredded romaine lettuce
- 6 strips of turkey bacon, cooked and cut into 1-inch pieces
- Ranch dressing, recipe here
- Balsamic glaze
- *My directions are for a shelf-stable Boboli. Since brands will vary, be sure to follow heating directions on the brand you’re using.
Instructions
- Preheat oven to 450°F. Line tomato slices on pizza crust and mist the tops with olive oil spray. Place in oven for 10 minutes.
- Remove from oven and sprinkle the shredded lettuce over the cooked tomatoes. Scatter the turkey bacon pieces evenly on top.
- Spoon small droplets of Ranch dressing all over your pizza, followed by generous drizzles of balsamic glaze. Cut into slices and enjoy!