BLT Pizza

The other night at the Barlow Thursday Street Fair I had a BLT from one of the food stands. I don’t normally order BLTs, but the sandwich was so large it made sense to share it. The sandwich in question was amazing, heirloom tomatoes, happy pig bacon, arugula, tangy mayonnaise, locally sourced fresh whole wheat bread — insert all the appropriate West County Foodie buzz words here.

I’m not sure where I’m going with this, except to say I translated that into a pizza (after bouncing the idea off Gavin a few times — his mouth watered at the idea of BLT pizza and was rather disappointed that dinner that night was pasta tossed with sauteed tomatoes and garlic). Our CSA box has regularly been giving us a pound (or two) of heirloom tomatoes and I had a bit of bacon in the fridge. A bit of searching turned up BLT Pizza from Full Fork Ahead and took the idea and ran with it. I made a few changes, but the over all idea is the same: really yummy pizza.


I used my favorite crust (the same one I used for Lonely Brisket Pizza). I did not pre-bake it, and instead went straight to spreading half of the  mayonnaise, garlic  oil, chives, and garlic mixture on top. I then topped that with the roasted tomatoes, and a few hand-fulls of arugula.


After it had baked for 15 minutes or so, I took it out and topped it with another hand-full or two of arugula that had been mixed with the remaining mayo-mixture.


Gavin and I loved the results. The boys, less so, but they can be very hit-and-miss. I have not tried re-heating it, as I’m not sure how well the mayo-coated-arugula would do, but it is most excellent the next day cold for lunch.


  • tomatoes cut into 1/4-inch-thick slices
  • dried oregano
  • black pepper
  • mayonnaise
  • olive oil
  • minced fresh chives
  • garlic, pressed
  • bacon – 4-6 slices
  • mozzarella cheese, shredded
  • hand-fulls arugula

What to do:

  • Arrange tomato slices on a parchment-lined baking sheet; sprinkle with oregano and pepper. Bake at 400*F for 20 minutes.
  • Combine mayo, chives, garlic & oil.
  • Dust baking pan with corn meal, press out pizza dough. Spread 1/2 of mayo mixture. Add tomatoes, mozzarella and a few hand-fulls of arugula
  • Bake at 400 (+/-) for 10-15 minutes (until the edges are brown)
  • Toss remaining mayo mixture & a few hand-fulls arugula until well coated, sprinkle on top of pizza, cut and serve

For crust:

  • 5 cups all purpose flour – or 2 1/2 cups all purpose, 2 1/2 cups whole wheat
  • 1 Tablespoon sugar or honey
  • 2 teaspoons salt
  • 1 teaspoon instant (fast-acting) yeast
  • 2 Tablespoons olive oil – I like to use garlic olive oil
  • 1 3/4 to 2 cups room-temperature water
  • For the crust, combine all of the ingredients in a large mixing bowl and stir vigorously with a wooden spoon or mix in a stand mixer. After everything has come together, set the dough aside to rest for 5 minutes. Stir again for 3 to 5 minutes, adding more water or flour if necessary. It should be dry enough that it holds together and pulls away from the side of the bowl when you mix it, but it doesn’t need to be dry enough to knead by hand.
  • Divide the dough into 2 pieces. Place each one into an oiled ziploc bag. The dough can be frozen for up to a month, or stick it in the fridge for a few hours. Remove them from the fridge and let them warm to room temperature an hour or two before you intend to bake them.
  • Full recipe for the crust: the Alsatian Flammekueche is also amazing!


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