BLT Pizza

BLT Pizza

Heirloom cherry tomatoes make this pizza look too good to eat! If not available, regular cherry tomatoes are just as tasty.

BLT Pizza


  • 1 Pillsbury Refrigerated Classic Pizza Crust
  • 6 slices thick cut bacon
  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan
  • 3/4 cup shredded Parmesan, reserve 1/4 cup for sprinkling on top
  • 2 cups thinly sliced escarole
  • 2 cups heirloom cherry tomatoes, cut into halves & quarters, seasoned with S&P
  • 1/4 cup fresh basil, thinly sliced
  • Olive Oil
  • Salt
  • Member's Mark by Tone's Ground Black Pepper
  • Member's Mark by Tone's Crushed red pepper flakes (optional)
  • 15” Pizza Stone or large cookie sheet, brushed lightly with olive oil


  1. Place pizza crust package on counter for at least 1 hour prior to baking.
  2. Preheat oven to 400 degrees with rack in middle position.
  3. Place bacon on foil lined cookie sheet. Top bacon with fresh ground black pepper and cook to desired doneness. When bacon is done, transfer to a plate with paper towels on it to drain excess grease. Cut into 1/4 inch pieces and cover with tin foil to keep warm.
  4. Increase oven temperature to 425 degrees.
  5. oCombine mayo, grated Parmesan, shredded Parmesan and basil. Set aside.
  6. On a cutting board, stretch pizza dough to about a 13” circle, then place on prepared pizza stone. If using a cookie sheet, form a rectangular shape.
  7. Spread cheese mixture on top of crust to about 1/2 inch of the edge. Bake 12-15 minutes or until cheese is bubbly and golden, and edges of crust are browned. Using a spatula, gently lift a section of the crust to make sure bottom crust is browned as well. Make sure to not under-bake crust.
  8. When crust is done, place on pizza stone on a cutting board. Sprinkle escarole evenly over crust, then top with tomatoes, bacon, basil, and remaining parmesan cheese. Cut into slices and serve immediately.

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