Is there anything better than a BLT with heirloom tomatoes, bacon, mayo, and crisp butterhead lettuce? How 'bout a BLT pizza with zippy aioli sauce and melty slices of American cheese?
When my mom made these classic summertime sandwiches, she always threw on a slice or two of American cheese for extra heft. I kept this family tradition alive here on my BLT pizza, but I swapped out the Hellmann's mayo for homemade garlic scape aioli, which adds an extra kick of summery flavor to the mix.
This aioli recipe (based on Melissa Clark's) makes way more than you'll need for a pizza, but it's great to have in the fridge for sandwiches, roasted vegetables, and oven fries throughout the week.
- Cutting board and knife
- Blender or food processor
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
For the aioli (adapted from this recipe by Melissa Clark)
- 2 garlic scapes, finely chopped
- 1 teaspoon freshly squeezed lemon juice, plus more as needed
- ⅛ teaspoon fine sea salt, plus more as needed
- 1 large egg
- 1 large egg yolk
- ¾ cup extra-virgin olive oil
- Freshly ground black pepper
For the pizza
- 5 to 7 strips thick-cut bacon, chopped
- 1 (14- to 16-ounce) ball pizza dough
- 2 medium ripe heirloom tomatoes (or 1 large), thinly sliced
- 5 slices American cheese
- Kosher salt
- ½ to ⅔ cup shredded iceberg lettuce
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
To make the aioli
- In a blender or food processor, combine the garlic scapes, lemon juice, salt, eggs, and a few grinds of black pepper. Process until smooth, and then, with the machine running, stream in the olive oil very slowly until the mixture thickens and emulsifies. Taste the aioli and season with more lemon juice, salt, and pepper as needed.
To cook the bacon
- Heat a medium skillet over medium heat, add the bacon, and cook, stirring frequently, until it just begins to crisp at the edges, 5 to 7 minutes. Remove the skillet from the heat and transfer the bacon to a paper towel–lined plate to drain.
To assemble and bake the pizza
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Spoon about ¼ cup of the aioli onto the dough and spread it evenly, leaving a ½-inch border of dough all around. (You want a thin even layer of aioli.) Arrange the tomato slices on top in one layer, then sprinkle on the bacon and lay the cheese slices on top, breaking them into pieces if needed to cover the pizza evenly.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven. and let it rest for a few minutes, then sprinkle with a pinch of salt and scatter on the lettuce. Slice and serve.
Looking for more bacon pizzas? Here are some of my other favorites: