BLT White Pizza
with ranch drizzle
Turn your favorite summer sandwich into a pizza with crispy bacon, fresh lettuce, tomatoes, and a drizzle of light ranch dressing to give it a twist on the classic creamy mayo.
Smarts: Cook the bacon ahead and use a store-bought pizza crust (or flatbread) and this dinner will come together fast.
- Pizza dough, gluten-free - 1 lb
- Flour, any gluten-free - 2 Tbsp
- Bacon - 8 strips
- Cheese, shredded mozzarella - 8 oz (sub fresh mozzarella, very thinly sliced)
- Lettuce, romaine - 1 heart , chopped
- Green onions - 2 stalks , chopped, green and white parts combined
- Tomatoes, medium - 1 , chopped
- Garlic - 2 cloves , chopped
- Oil, olive - 1 Tbsp + 2 Tbsp
- Green onions - 1 stalk , chopped, green and white parts combined
- Yogurt, plain or Greek - 1/2 cup
- Mayonnaise - 1 Tbsp
- Water - 2 tsp , plus more as needed
- Vinegar, white wine - 2 tsp
- Dill, dried (opt) - 1/4 tsp
- Garlic powder - 1/4 tsp
- Salt - 1/4 tsp
- Sugar - pinch of
Pizza dough - (If prepping right before cooking, get oven heating while finishing prep.) Cover in gluten-free flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough helps to make it more pliable and easier to stretch.)
Cook bacon - Heat a large skillet over medium heat. Add bacon and sear until crisp on both sides. When bacon is done cooking, transfer it to a paper towel-lined plate. Allow to cool and then crumble into bite-sized pieces. (Can be done up to 5 days ahead)
Make ranch drizzle - Chop green onions (portion for ranch). Blend together green onions, yogurt, mayonnaise, water, vinegar, dill, garlic powder, salt, and sugar with an immersion blender or standing blender until smooth. Add some more water if needed until the sauce is easy to pour. (You can also just finely chop the green onions and whisk everything together.) (Can be done up to 5 days ahead)
Cheese / Lettuce / Green onions (portion for pizza) / Tomatoes / Garlic - Prep as directed.
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Heat oven to 425F / 218C.
Brush a sheet pan with the first portion of olive oil. Using hands, stretch out pizza dough to cover sheet pan.
Bake dough for 3 minutes without toppings (this solo time in the oven gives the dough time to crisp up before you add the toppings).
Whisk together second portion of olive oil and garlic.
Remove pizza dough from the oven and brush with olive oil-garlic mixture. Top with cheese. If bacon was made ahead and is cold, add it to the pizza now. (If it is still warm from cooking, wait to add it until after the pizza is done cooking.)
Return pan to oven and continue baking pizza until cheese is bubbling and crust is golden brown, 8 to 10 minutes more.
When pizza is done, slice into wedges. Top with fresh lettuce, bacon (if not cooked on the pizza), green onions, and tomatoes. Drizzle lightly with ranch. Serve any remaining ranch on the side for dipping. Enjoy!