Blt Pizza

Mayo instead of pizza sauce. Sounds weird. Tastes incredible.

Spread a layer of mayo on an Italian bread shell, pile on sliced Roma tomatoes, shredded mozzarella, and crispy bacon, then hit it with high heat until the cheese bubbles and the edges go golden. A handful of torn romaine goes on right after it comes out of the oven.

The warm, melty, smoky base against the cool, crisp lettuce is what makes this work. It’s a BLT, but better, because it’s pizza.

Pro Tips

• Use a pre-baked Italian bread shell (like Boboli) for the fastest results
• Don’t skip the mayo. It adds richness and helps the toppings stick to the crust
• Add the lettuce after baking so it stays crisp and fresh
• Try a drizzle of balsamic glaze on top for a tangy finish