Blt Bacon Lettuce Tomato Pizza Recipes

Steps:

• Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Brush with oil; top with cheese and garlic salt. Bake until golden brown, 15-18 minutes; cool slightly., Meanwhile, combine mayonnaise and ranch dip mix. Spread over pizza crust; top with romaine, tomatoes and bacon.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.
• Place bacon in a heavy skillet over medium-high heat, and fry until browned, but not crisp. Drain on paper towels.
• Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush the dough with olive oil. Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Chop bacon, and sprinkle evenly over the pizza.
• Bake pizza for 10 to 15 minutes in the preheated oven, until the crust is golden and cheese is melted in the center. While the pizza is in the oven, toss the shredded lettuce with mayonnaise, and season lightly with salt and pepper. Top the finished pizza with the dressed lettuce, and serve immediately.

Steps:

• Toast two slices of bread, Then, spread one slice of toast with mayonnaise. Top with lettuce leaves, tomato slices and bacon. Finally, top sandwich with the second slice of toast.

Steps:

• Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
• Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
• Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
• Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3-5 minutes more. Garnish with chives, if using, and serve immediately.
• Do Ahead
• Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.

Steps:

• Place the crust on a ungreased 12-in. pizza pan. In a small bowl, combine the Miracle Whip, basil, garlic powder and onion powder; spread over crust. Set aside 1/4 cup bacon. Sprinkle cheeses and remaining bacon over crust. , Bake at 425° for 8-12 minutes or until cheese is melted. Top with lettuce, tomatoes and reserved bacon. Cut into wedges.

Steps:

• Brush olive oil over the pizza base.
• Spread 3/4 of the mozzarella over the oiled surface.
• Distribute bacon pieces over the cheese.
• Place enough tomato slices over the bacon to cover the pizza in one single layer.
• Spread another layer of mozzarella over the tomatoes.
• Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden and the cheese at the centre is bubbling (8 to 10 minutes).
• While pizza is cooking mix the tzatziki or mayonnaise (as much as you'd like) with the lettuce.
• When the pizza is ready, remove, cut into pieces and add the dressed lettuce to each piece. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
• Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
• Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.

Steps:

• Mix mayo and cream cheese.
• Add remaining ingredients. I prefer to make this the night before.
• Serve with crackers-I think this tastes best with Ritz.

Steps:

• Preheat oven to 425 degrees.
• Add the mozzarella and cream cheese to a microwave safe bowl and microwave for 1 minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds.
• Stir in the almond flour, egg, salt, and Italian seasoning to combine.
• Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment.
• Roll the dough out into a 12 inch diameter circle.
• Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan.
• Bake for 12 minutes or until golden brown.
• Remove from the oven and spread with the mayonnaise. Sprinkle on the lettuce, tomatoes, bacon.

Steps:

• Preheat oven to 375.
• Press crescent dough into a 10" x 15" cookie sheet. Pinch all seems together to form a crust.
• Bake crust at 375 for 10-12 minutes. Remove from oven and allow to cool completely.
• In a small bowl, beat together the cream cheese, sour cream, mayo horseradish, onion and dill until smooth.
• Evenly spread over the cooled crust.
• Top with the shredded lettuce, diced grape tomatoes and crumbled bacon, and parm cheese. Lightly press down into the cream cheese/sour cream mixture.
• Cut into squares to serve.