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BLT Pizza



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12 oz. fully ripened fresh Florida tomatoes, thinly sliced (about 1 1/2 large)
1 tbsp. olive oil
1/2 tsp. minced fresh thyme
1/4 tsp. ground black pepper
4 oz. bacon, cut in 1/2" diced
6 oz. prepared pizza dough
6 oz. mozzarella, cut in 1/8" sliced
1 cup thinly sliced arugula


  1. 1
    Preheat oven to 450ºF. Lightly oil a 10" pizza pan. In a bowl, drizzle tomatoes with oil; sprinkle with thyme and pepper. Gently turn slices until well coated.
  2. 2
    In a skillet, cook bacon until crisp; drain on paper towels.
  3. 3
    Roll dough to make a 10" circle, slightly thicker at edges; arrange on prepared pan. Lay cheese slices on top, leaving a 1/2" border at edges; arrange tomatoes in a single layer to cover cheese; scatter bacon on top.
  4. 4
    Bake on lowest rack of oven until crust bottom and edges are browned, about 15 minutes. Arrange a “nest” of arugula in center of pizza.


Adapted from Chef Glenn Harris, Saloon, New York, NY

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cuisines North & South American, Other North American
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