This easy recipe is a hit for an appetizer or for dinner!
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If you know anything about me from the recipes I share on here, you know I like recipes that are easy and go over well with my family. I first came across this recipe for BLT pizza years ago.
I’ve put my own twist on it, and it has recently made a comeback in our house. BLT pizza is great for busy nights when you don’t have a lot of time and don’t want to make a mess of your kitchen.
Also, it combines both bacon and pizza. I’m not sure it gets much better than that!
In order to make my life easier, I use some easy ingredients like precooked bacon and pre-shredded lettuce for this BLT pizza. You can most definitely fry your own bacon and shred your own lettuce to make this recipe. I’m just sharing it the way I make it.
This BLT pizza recipe can also be halved if you’re just serving a couple of people or using it as an appetizer. I’m giving you the recipe as I make it now, which feeds my entire family of two adults and two children for dinner.
Start with preheating your oven according to the directions on the crescent rolls. Then open the two cans of crescent rolls and spread them out into one large rectangle onto a cookie sheet covered with parchment paper.
(For years I have used the Air Bake cookie sheets from T-Fal. They are hands-down my favorites for baking cookies and anything else I need a cookie sheet for!)
The parchment paper is not completely necessary, but it makes cooling and cutting it later easier. And it definitely also makes clean-up way easier!
You could probably use a rolling pin to get the dough rolled more smoothly and all creases gone, but they don’t show once the food is made, so I just use my clean fingers to smoosh them all together to look like this:
Once the oven is preheated, put the crescent roll crust into the oven and set the timer. I start with the suggested time on the package and check it. I’ve found that it tends to need a few extra minutes to get nice and brown all the way through. (It could be my oven.) You want it to be this color when it comes out:
While the crescent crust is baking about (10-14 minutes for me), I make the precooked bacon in the microwave. I usually cook it longer on a lower percentage of cook power in order to help it get super crispy. It needs time to cool off before you break it up, so do this as soon as you can.
Also while the crust is baking, prepare your other ingredients. If you need to shred or tear up your lettuce, do that now as well.
Once the crust is finished cooking, pull it out of the oven and let it set for about 3-5 minutes. Then, gently slide your parchment paper onto a large cutting board. I love the flexible cutting mats best for their size, ease of use and ease of fitting in my dishwasher and kitchen cabinets! (Also, for $6.99, you can get three!)
When the crust is not piping hot, put the mayonnaise and honey mustard on the top of it. You can measure this out with the measurements below or just squirt it on well enough to cover the dough. If you like lots, put on extra. If you like less, put on less. It’s all about preference!
I drizzle it on like this:
Then I use a spatula and smear it around like this:
The honey mustard gives the mayo a little extra tanginess that works really well with these flavors. In fact, I use it like that on my turkey sandwiches for the same reason!
Once the mayo layer is finished, spread the shredded lettuce over the top. Then add the shredded cheese. While all of these things can be measured, I really don’t measure them. (And I’m a big believer in measuring things when I cook; this recipe just doesn’t need much measuring!)
I crumble the crispy bacon on top of that. If you notice, my BLT pizza is minus the “T.” My husband and son don’t like tomatoes; my daughter and I do. I don’t always have tomatoes on hand when I make this, but when I do, I dice them up and put them on the side. Then my daughter and I can add tomatoes on our own pieces. Easy peasy! Chopped green onions also work well on this pizza, but I almost never have those on hand, so I don’t usually use them.
Since your pizza is already on the cutting board, it’s easy to slice through it with a pizza cutter then serve and enjoy! (My husband loves a pizza blade while I usually prefer a roller-style pizza cutter, so we have both!) The nice thing with this pizza is that it’s good at room temperature or cold.
It’s so yummy! For us, it’s usually our main dish. I pair it with some chips and fresh veggies. Delicious!
- 2 cans crescent rolls
- 1/2 cup mayonnaise
- 1/4 cup honey mustard
- 3/4 cup shredded cheddar cheese
- 1-1/2 cups shredded lettuce
- 6 to 8 slices of bacon, cooked and crumbled
- Diced tomato
- Preheat the oven according to the temperature directions on the crescent roll packages.
- Line a cookie sheet with parchment paper, if desired. (The parchment paper will make it easier to clean up and to cut when it's completed, but it isn't necessary.)
- Open the crescent rolls and spread them out onto the cookie sheet. Use your fingers or rolling pin to press the seams together and make one large sheet of crescent roll dough.
- Bake the crescent roll dough in the oven according to the directions on the packages or until light golden brown. (Usually it takes mine a few extra minutes than what the packages say, but I always check them at the package time to be sure.)
- While the dough is baking, prepare your bacon by cooking it until nice and crispy.
- Shred your lettuce if it isn't already.
- When the crescent crust is finished baking, remove it from the oven and let it cool on the pan for 3 to 5 minutes. After that, gently pull it on the parchment paper over to a flat cutting board.
- Spread the mayonnaise and honey mustard evenly over the crust. (Use more or less to your own taste.)
- Top with the shredded lettuce, shredded cheese, crumbled bacon and diced tomato.
- Use a pizza cutter to cut into slices and serve.
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