BLT Pizza

Photo courtesy Taste of Home.

   Everything goes better with bacon and that includes pizza. A friend mentioned the idea of a BLT pizza and I decided to give it a shot. I think she used mayo for the sauce, but I went with Ranch dressing since it's more of a fave at our house. I decided to use tomato chunks instead of slices for more of a flavor burst and that worked well. Because of the moisture in the tomatoes, I thought a thin crust might not be the way to go. It turned out good, even though the kids were a little skeptical. The general consensus - you can't have too much bacon. The last topping of lettuce is optional.


BLT pizza
1 pre-made pizza crust (needs to be a little thick and firm for tomatoes)
1 T. olive oil
1/4 tsp. garlic salt
1 lb. bacon, cooked until almost done and still soft
1/3-/12 cup Ranch dressing
8 Roma tomatoes, cut in quarters and seeded
basil, 2 fresh leaves, sliced or 1/4 tsp. dried
oregano, 2 sprigs fresh, chopped or 1/2 tsp. dried
salt and pepper
4 oz. extra sharp shredded cheddar cheese
1/2 cup shredded lettuce

   Pizza is easiest if all ingredients are ready for use.
   Cook bacon until almost done, not crispy. Drain on paper towel until ready to use. Chop tomatoes.
Preheat oven to 450 degrees with rack in center of oven. Place pizza crust on baking sheet or cookie tray (unless you don't mind risking a dirty oven and like the crust crispy). Brush olive oil over crust. Sprinkle with garlic salt. Pour Ranch dressing over pizza, smoothing to the edges. Add crumbled bacon and chopped tomatoes. Sprinkle basil, oregano, salt and pepper over all. Top with layer of cheese.
   Bake according to package directions. (Mine said reduce heat to 425 and bake for 7-10 minutes.) When pizza is done, sprinkle with a little lettuce and serve. Serves 2-3 depending on size of crust.

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