BLT Pizza Recipe

Pizza dough: The base of your pizza, providing a chewy and crispy foundation.

Mozzarella cheese: Melts beautifully to create a gooey, cheesy layer.

Bacon: Adds a savory, crispy element to the pizza.

Cherry tomatoes: Provides a burst of juicy sweetness.

Romaine lettuce: Adds a fresh, crunchy texture.

Ranch dressing: Drizzled on top for a creamy, tangy finish.

When rolling out the pizza dough, ensure it is evenly stretched to avoid thin spots that could burn or thick areas that might remain undercooked. Use a rolling pin and start from the center, working your way outwards. If the dough resists stretching, let it rest for a few minutes to relax the gluten. This will make it easier to achieve a uniform thickness.

• pizza dough - Substitute with naan bread: Naan bread provides a similar texture and can be a quicker option for a base.

• mozzarella cheese - Substitute with cheddar cheese: Cheddar cheese offers a different flavor profile but melts well and complements the other ingredients.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that still provides a smoky flavor.

• cherry tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes add a concentrated tomato flavor and a chewy texture.

• romaine lettuce - Substitute with arugula: Arugula adds a peppery flavor and a different texture to the pizza.

• ranch dressing - Substitute with caesar dressing: Caesar dressing offers a creamy texture with a tangy flavor that pairs well with the other ingredients.

• Allow the BLT pizza to cool completely before storing. This prevents condensation, which can make the crust soggy.
• Wrap individual slices tightly in plastic wrap or aluminum foil. This helps maintain freshness and prevents the pizza from drying out.
• Place the wrapped slices in an airtight container or zip-top bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date. This ensures you know how long the pizza has been stored.
• Store the BLT pizza in the refrigerator for up to 3-4 days. This is ideal for short-term storage and quick reheating.
• For longer storage, place the wrapped slices in the freezer. The BLT pizza can be frozen for up to 2 months without significant loss of quality.
• When ready to enjoy, reheat refrigerated slices in a preheated oven at 375°F (190°C) for about 10 minutes, or until the cheese is melted and bubbly.
• For frozen slices, thaw them in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen by baking at 375°F (190°C) for 15-20 minutes.
• Avoid microwaving the BLT pizza as it can make the crust chewy and less enjoyable.
• If you prefer a crispier crust, reheat the pizza on a baking sheet or pizza stone in the oven.

• Preheat your oven to 375°F (190°C). Place the leftover BLT pizza on a baking sheet and cover it loosely with aluminum foil. Bake for about 10-15 minutes, or until the crust is crispy and the cheese is melted. This method helps retain the original texture and flavor.

• Use a skillet on medium heat. Place the pizza slices in the skillet and cover with a lid. Heat for about 5-7 minutes. This method ensures a crispy bottom while keeping the toppings warm and delicious.

• For a quick fix, use a microwave. Place the pizza on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes. This method is fast but may result in a softer crust.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza slices in the basket and heat for 3-5 minutes. This method gives a crispy finish similar to the oven.

• For a toaster oven, preheat to 375°F (190°C). Place the pizza slices directly on the rack or on a baking sheet. Heat for 10-12 minutes until the cheese is bubbly and the crust is crispy.

• Oven: Used to bake the pizza at the specified temperature until the crust is golden and the cheese is bubbly.

• Baking sheet: Provides a flat surface for rolling out and baking the pizza dough.

• Rolling pin: Helps to evenly roll out the pizza dough to the desired thickness.

• Cheese grater: Used to shred the mozzarella cheese if it is not pre-shredded.

• Knife: Essential for halving the cherry tomatoes and shredding the romaine lettuce.

• Cutting board: Provides a safe and stable surface for cutting the tomatoes and lettuce.

• Mixing bowl: Can be used to toss the shredded romaine lettuce with the ranch dressing before topping the pizza.

• Measuring cup: Ensures accurate measurement of the mozzarella cheese and ranch dressing.

• Spatula: Useful for spreading the cheese evenly over the pizza dough.

• Tongs: Handy for placing the cooked bacon and cherry tomatoes on the pizza.

• Cooling rack: Allows the pizza to cool slightly after baking to prevent the lettuce from wilting when added.

Pre-cook bacon: Cook and crumble the bacon in advance to save time on assembly day.

Use pre-shredded cheese: Opt for pre-shredded mozzarella cheese to cut down on prep time.

Ready-made dough: Purchase pre-made pizza dough from the store to skip the dough-making process.

Pre-wash lettuce: Wash and shred the romaine lettuce ahead of time and store it in the fridge.

Cherry tomatoes: Halve the cherry tomatoes in advance and keep them in an airtight container.