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The Recipe Box – Recipe 12.0: BLT Pizza

Heirloom cherry tomatoes make this pizza look too good to eat! If not available, regular cherry tomatoes are just as tasty.


  • 1 Pillsbury Refrigerated Classic Pizza Crust
  • 6 slices thick cut bacon
  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan
  • 3/4 cup shredded Parmesan, reserve 1/4 cup for sprinkling on top
  • 2 cups thinly sliced escarole
  • 2 cups heirloom cherry tomatoes, cut into halves & quarters, seasoned with S&P
  • 1/4 cup fresh basil, thinly sliced
  • Olive Oil
  • Salt
  • Fresh Ground Black Pepper
  • Crushed red pepper flakes (optional)
  • 15” Pizza Stone or large cookie sheet, brushed lightly with olive oil


  • Place pizza crust package on counter for at least 1 hour prior to baking.
  • Preheat oven to 400 degrees with rack in middle position.
  • Place bacon on foil lined cookie sheet. Top bacon with fresh ground black pepper and cook to desired doneness. When bacon is done, transfer to a plate with paper towels on it to drain excess grease. Cut into 1/4 inch pieces and cover with tin foil to keep warm.
  • Increase oven temperature to 425 degrees.
  • oCombine mayo, grated Parmesan, shredded Parmesan and basil. Set aside.
  • On a cutting board, stretch pizza dough to about a 13” circle, then place on prepared pizza stone. If using a cookie sheet, form a rectangular shape.
  • Spread cheese mixture on top of crust to about 1/2 inch of the edge. Bake 12-15 minutes or until cheese is bubbly and golden, and edges of crust are browned. Using a spatula, gently lift a section of the crust to make sure bottom crust is browned as well. Make sure to not under-bake crust.
  • When crust is done, place on pizza stone on a cutting board. Sprinkle escarole evenly over crust, then top with tomatoes, bacon, basil, and remaining parmesan cheese. Cut into slices and serve immediately.