I was challenged to make the perfect BLT pizza a few weeks ago. After looking at all of the recipes online, most were lacking a good sauce, and a good crust. Pizza without good sauce and crust just aren't worth making, in my book.
The results were perfect the first go around... I wouldn't change a thing. The recipe is original and mine. The house smells AMAZING! I hope you'll give it a try!
I will link the recipe for the Pizzeria Pizza Crust and BLT Pizza together for convenience.
Prepare dough and let rise as per instructions. (This dough is very easy to make without the mess of having to knead it. Great, easy recipe.)
Prepare sauce by mixing all ingredients thoroughly. Halve grape tomatoes and shred lettuce. Let come up to room temp. Reserve 1/2 cup grape tomatoes to top cooked pizza.
Cut bacon in 1 1/2 inch chunks and fry until just before crisp, as you are going to be heating this one more time. Drain on paper towels. When the drippings have cooled slightly, add 1 tsp. drippings to sauce. Reserve an additional 1 TB. drippings.
When dough is ready, preheat oven to 400 degrees. Use reserved 1 TB. bacon drippings to oil the pan in place of the olive oil that you may ordinarily use. (This little trick brings the smokey flavor of a BLT from the top of the pizza to the bottom.) Sprinkle with corn meal, if using. Spread out pizza dough with your hands.
Top with sauce, then 1/2 of bacon, then cheddar and mozzarella, then 1 cup halved grape tomatoes, cut side up. (This keeps the juice in the skin instead of on the pizza.) Remember to reserve 1/2 cup grape tomatoes.
Bake at 400 degrees for 10-15 minutes or until done. (Optional tip: When I take my pizzas out of the oven, I combine a halved garlic clove and a few tablespoons of olive oil, microwave until warm and then brush on hot crust.) Add shredded lettuce, other half of bacon (warm in the micro for a few seconds) and reserved 1/2 cup tomatoes.
Serve with grated Parmesan cheese and or red pepper flakes, if desired. Enjoy!