BLT Pizza Recipe

Name: BLT Pizza Recipe
Prep time: 50 min
Total time: 2 h 15 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 2 cloves garlic, chopped; 1/2 tsp. dried oregano; 1/8 tsp. red pepper flakes; Kosher salt and freshly ground black pepper; 1 (28-oz.) can crushed tomatoes; 1 large bunch basil; 1 tsp. sugar; 1 tbsp. unsalted butter; 1 1/2 pt. grape tomatoes, halved lengthwise; 4 large cloves garlic, ends trimmed, skins left on; 2 tbsp. olive oil, plus more for drizzling and brushing; 2/3 c. mayonnaise; 2 tbsp. fresh lemon juice; 2 small romaine hearts, thinly sliced; 2 tbsp. red wine vinegar; 1 recipe Basic Dough for Grilled Pizza (or 2 pounds premade pizza dough); All-purpose flour, for dusting; Semolina flour, for dusting; Flaky sea salt; 6 slices cooked bacon, cut into 1-inch pieces

Celebrate the most classic flavor combo with this salad-topped pizza!

By Lindsay Maitland HuntPublished: Jul 24, 2025

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Becky Stayner

Yields:

4 serving(s)

Prep Time:

50 mins

Total Time:

2 hrs 15 mins

Who doesn't love the flavor combo in a BLT? Crisp, smoky bacon, summer-ripe tomatoes and crunchy lettuce—with a genrous smear of mayo, of course—go together irresistibly well on a sandwich.

They go together just as well on a pizza, if not better. Crisped bacon fresh tomatoes top this red-sauce pizza, but the real treat is that after you cook it, you top it with a creamy mayo-dressed romaine salad. It's summer cooking at its finest.

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Ingredients

For Red Sauce:

2 Tbsp. olive oil
2 cloves garlic, chopped
1/2 tsp. dried oregano
1/8 tsp. red pepper flakes
Kosher salt and freshly ground black pepper
1 (28-oz.) can crushed tomatoes
1 large bunch basil
1 tsp. sugar
1 Tbsp. unsalted butter

For Pizza:

1 1/2 pt. grape tomatoes, halved lengthwise
Kosher salt and freshly ground black pepper
4 large cloves garlic, ends trimmed, skins left on
2 Tbsp. olive oil, plus more for drizzling and brushing
2/3 cup mayonnaise
2 Tbsp. fresh lemon juice
2 small romaine hearts, thinly sliced
2 Tbsp. red wine vinegar
1 recipe Basic Dough for Grilled Pizza (or 2 pounds premade pizza dough)
All-purpose flour, for dusting
Semolina flour, for dusting
Flaky sea salt
6 slices cooked bacon, cut into 1-inch pieces

Directions

1. Step 1Make the red sauce: Heat oil in a large straight-sided skillet over medium heat. Add garlic, oregano, and red pepper flakes. Season with salt and black pepper. Cook, stirring occasionally, until golden brown, 2 to 3 minutes. Add crushed tomatoes, basil, and sugar.
2. Step 2Bring to a boil, then reduce heat and actively simmer, stirring occasionally, until sauce is slightly thickened and reduced by about half, 18 to 22 minutes. Discard basil. Stir in butter. Cool to room temperature.
3. Step 3Make the Pizza: Toss together tomatoes and 1 teaspoon kosher salt in a bowl. Let sit, tossing occasionally, at least 30 minutes and up to 1 hour. Discard any liquid in the bowl. Meanwhile, preheat oven to 400°F. Place garlic on a square of aluminum foil. Drizzle with oil and season with kosher salt. Wrap tightly. Roast until golden brown and very soft, 30 to 35 minutes. Squeeze roasted garlic into a small food processor or blender; discard skin. Add mayonnaise and lemon juice. Season with kosher salt and pepper. Process until smooth, about 30 seconds. Toss together oil, romaine, and vinegar in a bowl. Season with kosher salt and pepper.
4. Step 4If grilling, heat grill to high (between 500°F and 550°F) set up for direct heat. Place a pizza stone on the grill grates and heat for 20 minutes. If baking, preheat oven to 475°F or 500°F with a rack in the top two-thirds of the oven. Place a pizza stone on the rack and heat for at least 45 minutes.
5. Step 5Shape and top the pizza: On a floured work surface, working with one ball of dough at a time, stretch dough into a 12-inch circle. Generously dust a pizza peel with semolina flour; transfer dough to peel (reshape if needed). Brush rim with oil and sprinkle with sea salt. Top with 1/2 cup red sauce, leaving a 1-inch border all around, then top with one-quarter each of tomatoes and bacon.
6. Step 6Cook the pizza: To grill: Slide pizza onto stone, close grill, and cook, rotating halfway through, until golden brown, 6 to 9 minutes. If the bottom is browning too quickly, transfer pizza back to the peel and place a wire rack on the stone. Return pizza to the rack and continue to cook. To bake: Slide pizza onto the stone and bake until edges are golden brown, 10 to 12 minutes.
7. Step 7Transfer pizza to a cutting board. Top with one-quarter of the romaine. Repeat with remaining dough and toppings. Serve with aioli for dipping crust.