A thin-crust BLT pizza you can whip up in 30 minutes

Nov 17, 2014 at 11:53 a.m. ET

Let's get busy with some BLT pizza. That’s right, pizza, because a BLT shouldn't be limited to just a sandwich.

I know you are going to love this easy-to-make, 30-minute pizza.

Here's the secret to this delicious pizza: Hidden Valley Ranch dressing, thin crust pizza and roasted tomatoes. The ranch is the dipping sauce to the pizza while eating. The thin crust comes together in just minutes and the roasted tomatoes are sweetened by the oven time, and the bacon... well, of course, it makes this and just about everything better.

I made this for my family and it was a huge hit, especially since they love dipping their pizza in ranch dressing as it is. This way it just made all things easier and apparently much more devourable.

BLT pizza

Makes 1 (10 inch) pizza


  • 1 pizza dough, homemade (homemade recipe follows) or ready-made
  • 2 tomatoes, sliced
  • 2 tablespoons olive oil
  • 4-5 slices of bacon, cooked
  • 1-1/2 cup mozzarella cheese
  • 1 cup arugula and/or spinach or combination of the two
  • Hidden Valley Ranch dressing for dipping


  1. Line baking sheet with parchment and place sliced tomatoes on top. Roast tomatoes at 375 degrees for about 15 minutes or until tomatoes are almost dry.
  2. Spread olive oil on rolled-out pizza dough. Layer with dried tomatoes, bacon and cheese. Bake for about 7 - 10 minutes or until pizza crust is golden brown and cheese is melted. Finish with greens.

Pizza dough

Makes 2 (10 inch) pizza crusts


  • 3/4 cup lukewarm water
  • 1 teaspoon active-dry yeast
  • 10 ounces unbleached all-purpose flour
  • 1.5 teaspoons kosher salt

Preparation: Place pizza stone on lower middle rack. Preheat oven to 500 degrees F.


  1. Combine and stir water and yeast in a mixing bowl until mixture resembles miso soup. Add flour and salt to mixture and mix until dough just comes together.
  2. Turn the dough onto a lightly floured surface. Knead the dough until the flour is incorporated, about 5 minutes, or until it is smooth and elastic. The dough should be moist and slightly tacky. (If it's sticky, add in more flour 1 tablespoon at a time until smooth). Evenly divide dough in half and refrigerate 1 half for another time or double the topping recipe to make 2 (10 inch) pizzas.
  3. Lightly grease a sheet of parchment paper with olive oil. Transfer ball of dough to parchment. Stretch out dough by hand as much as possible, then lightly brush with olive oil, and cover with another piece of parchment. Use a rolling pin and work from the middle of the dough outward to flatten dough to 1/4-inch thickness. Peel off top parchment paper. Note: Dough can be made ahead of time and refrigerated for up to 3 days.

Disclosure: This post is part of a collaboration with Hidden Valley and SheKnows.