This BLT Pizza is perfect for football watching, family game nights, or just because it’s Tuesday! With prep time of 5 minutes, this pizza delivers everything you could ask for on a thin, crispy crust with garlicky Alfredo sauce, mozzarella, grape tomatoes, bacon, and fresh arugula.
This recipe starts with ingredients everyone loves, like bacon, tomatoes, and greens, and turns them into something a little unexpected. Something warm, filling, and full of flavors I never get tired of.
I reach for this recipe when we want something fresh from the oven without spending much time in the kitchen. A store-bought crust keeps it easy, and the Alfredo base adds a rich, garlicky depth that pairs beautifully with melted mozzarella. Roasted tomatoes give a little sweetness, the bacon brings that classic smoky crunch, and arugula adds just the right bite.
If you have made my BLT Pasta, this pizza will feel familiar in the best way. It has that same combination of comfort and simplicity, all wrapped up in one easy-to-make dish.
This is one tasty, quick, and easy pizza. I admit I took so many shortcuts with this recipe that there’s hardly any cooking involved, but hey, you need to hurry and get that pizza in the hands of your football fans. Right?
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 22 Minutes
Servings: 12
Primary Ingredient(s): Refrigerated pizza crust, purchased Alfredo sauce, mozzarella, tomatoes, cooked bacon, arugula
Skill Level: Easy
What You’ll Like About This Recipe
- Quick prep, big flavor: This pizza uses loads of shortcuts like store-bought crust and jarred sauce, but still tastes homemade and satisfying.
- Crowd-friendly: Perfect for almost any get-together, or for weeknight dinners.
- Balanced and bold: The creamy, garlicy Alfredo sauce pairs really well with crispy bacon, tomatoes, and peppery arugula.
Ingredient Notes
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- Refrigerated Pizza Crust – I use Pillsbury pizza dough, but any thin crust from the grocery store will work.
- Alfredo Sauce – A roasted garlic version adds so much flavor! Prego Roasted Garlic Parmesan is my go-to for this recipe.
- Mozzarella Cheese – Go ahead and pick up some shredded mozzarella for this recipe. I mean, really, you’re already taking so many shortcuts why should you waste time grating the cheese?
- Grape Tomatoes – These roast nicely on the pizza and add a touch of sweetness that plays well with the saltiness of the bacon.
- Fully Cooked Bacon – This is one of my favorite shortcuts! It crisps up nicely in the oven without any greasy splatter on the stovetop.
- Fresh Arugula: Add the fresh arugula right after baking. It adds a peppery bite that brightens up the whole pizza.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make BLT Pizza
- Preheat the oven to 400°F.
- Unroll the crust onto a baking sheet and pop it into a 400-degree preheated oven. Let it cook for about 5 minutes
- Remove the crust from the oven and slather on the Alfredo sauce. Then top the Alfredo sauce with lots of mozzarella and halved grape tomatoes.
- Top that with about 12 strips of packaged, fully cooked bacon and scatter that on as well.
- Pop the pan back in the oven and cook for another 10 to 12 minutes or until the crust is golden brown, the cheese is bubbly, the bacon is crispy, and the tomatoes are a little slumped and roasted.
- Remove the pizza from the oven and top with a sprinkling of fresh arugula.
Y’all. I have to tell you. This is truly one of the tastiest pizzas ever. BeeBop absolutely loved it. Make one for your friends and family. They’re gonna love it, too. Promise.
Recipe Success Tips
- Bake the crust first. That quick five-minute pre-bake keeps the bottom crisp and prevents the sauce from soaking in.
- Use fully cooked bacon. It crisps up in the oven without overcooking or burning before the pizza is done.
- Add the arugula last. Don’t bake it with the pizza. It only needs a little warmth to wilt slightly and keep its fresh flavor.
- Watch the oven. Your oven may run a little warmer ro cooler than mine, so check the pizza a minute or two early to avoid burning.
Recipe Variations and Options
- Swap the sauce. If you’re not a fan of Alfredo sauce, try a thin layer of pesto or plain olive oil with garlic.
- Use different greens. If arugula is too peppery for your taste, baby spinach or a spring mix is good, too.
- Add red onion. Thin slices of red onion go well with the creamy sauce and bacon.
- Drizzle with balsamic vinegar. Just before serving, add a light drizzle for a sweet contrast that goes well with the tomatoes and greens.
- Make it spicy. Add a sprinkle of crushed red pepper flakes or a few sliced jalapeños.
How to Store and Reheat
To store leftovers: Let the pizza cool completely, then place slices in an airtight container or wrap them tightly in foil. Store in the refrigerator for up to 3 days.
To reheat: For the best texture, reheat slices in a 375-degree oven for about 8 to 10 minutes. This brings back the crisp crust without drying everything out. You can also use a dry skillet with a lid on low heat. The microwave works in a pinch, but it will soften the crust.
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Questions About BLT Pizza
You can, but you’ll need to cook it separately before adding it to the pizza. Raw bacon added directly to the pizza will not have enough time to fully cook in the oven at this temperature and could leave it underdone.
You can substitute fresh baby spinach or a spring mix if you prefer a milder flavor. Arugula adds a peppery bite, but spinach will still give you a nice fresh finish after baking.
It won’t if you prebake the crust. Giving it a head start in the oven firms it up enough to stop the sauce from soaking through. This is a standard tip used in many pizza and flatbread recipes to improve texture.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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BLT Pizza
Ingredients
- 13.8 ounces refrigerated pizza crust (recommend Pillsbury brand)
- ½ cup Alfredo sauce with roasted garlic (recommend Ragu brand)
- 8 ounces shredded mozzarella
- 10 ounces grape tomatoes halved
- 2 ½ ounces fully cooked bacon, diced (about 12 slices)
- 1 ½ cups arugula
Instructions
- Preheat the oven to 400 degrees.
- Unroll the pizza crust and place it in on a baking pan. Bake for 5 minutes and remove from oven.13.8 ounces refrigerated pizza crust
- Top with Alfredo sauce, cheese, and grape tomatoes.½ cup Alfredo sauce with roasted garlic, 8 ounces shredded mozzarella, 10 ounces grape tomatoes
- Evenly distribute the chopped bacon over the surface.2 ½ ounces fully cooked bacon, diced
- Return the pan to oven and bake for 10-12 minutes or until the crust is golden brown and the cheese is bubbly.
- Remove from the oven and top with arugula.1 ½ cups arugula
Notes
- Prebake the crust for 5 minutes before adding toppings to keep the bottom crisp and prevent sogginess.
- Add arugula after baking to keep it fresh and lightly wilted from the residual heat.
- Use fully cooked bacon for convenience and even crisping in the oven without extra grease.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on January 18, 2013. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Do you have a prepackaged Alfredo sauce you recommend?
Hi Marcia – for this recipe I like the Prego Roasted Garlic with Parmesan.
Thank you!
This sounds WONDERFUL; I’m craving it bad. I mean real bad. :)
delicious pizza
Mmmm that bacon is looking real good. Thin crust sounds great!
sorry to report, but this recipe was NOT very good.
I’m sorry to hear that you didn’t like it. It’s a real favorite of ours.
BLT + Pizza? Yeah…I’m in.
Gorgeous pizza Lana!!
Thanks so much, Marla. This was one of the few of my photos I’ve ever been really pleased with. And the pizza wasn’t bad, either :-)
I make a similar pizza, only I add some green pesto! Going hungry just thinking about it :)
Love, love, love the intro shot.
Oh…pesto on this would be really wonderful! Thanks for the idea, Kay.
I was pleased with that photo, myself. Every once in a while I get one right.
I would eat this for breakfast. Really.
Miss P
Know what…it would be really good for breakfast. You could also crack a couple of eggs on there and let them bake along with everything else. You may have just given me an idea for another recipe :-)
Absolutely! I do it all the time.
Oh, wow! That pizza looks delicious, Kay. I know what we’re having for breakfast this weekend :-)
Wow! This looks delicious. Stunning photography! I will be making this at home very soon.
Thanks, Emma. Hope you enjoy the pizza!
Caught you in my feed again & that sure looks delicious Lana!! Of course, down here in Saints territory, Atlanta is not a favorite team, BUT I did tell my husband that he was required to at least root for a Southern team in this case, regardless! :) With Mardi Gras in full swing & the Super Bowl in New Orleans, things are sure hopping down here on the Mississippi Gulf Coast right now!!
It has been a long time for the Falcons since they got this close to the Super Bowl. We’re all pulling for them!
I LOVE this! Such gorgeous photos too. I mean I really love it. You are the best cook ever Miss Lana!
I was really happy with the photo, too. Sometimes I actually get it right :-)
Hi Lana! This it looks delicious! I love that it so easy to prepare. I am so craving this now :)
I’m craving it again, too! It’s so good.
Yum this looks amazing! Fun recipe and nice pics.
Thanks, Jessica. It’s a little different and so good.