Fresh and contrast-heavy, bringing the classic sandwich to pizza form. Fun fact: BLT stands for Bacon, Lettuce, Tomato—the iconic American sandwich invented in the early 1900s. Lettuce NEVER goes in the oven (it wilts instantly and becomes slimy). The magic is in the temperature contrast: hot crispy base, cool fresh toppings.
Ingredients
Preparation
- 1
Fry the bacon until crispy and drain the fat. Shred the lettuce and slice the tomatoes for finishing.
- 2
Spread the measured olive oil on the stretched dough, leaving the rim plain.
- 3
Spread measured mozzarella and bacon evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Finally add measured lettuce, tomatoes, and ranch dressing.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
