Bacon, Lettuce & Tomato Pizza
TAKES: 30 min. MAKES: 6 servings
I bring together two all-time favorites with this recipe: pizza and BLT sandwiches. It was a hit at my ladies lunch. —Bonnie Hawkins, Elkhorn, WI
1 tube (13.8 oz.) refrigerated
2 Tbsp. olive oil
2 Tbsp. grated Parmesan cheese 1 tsp. garlic salt
1/2 cup mayonnaise
2 tsp. ranch dip mix
4 cups shredded romaine
3 to 4 plum tomatoes, chopped 1/2 lb. bacon strips, cooked and crumbled
1. Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Brush with oil; top with cheese and garlic salt. Bake until golden brown, about
15-18 minutes; cool slightly.
2. Meanwhile, combine mayonnaise and ranch mix. Spread over pizza crust; top with lettuce, tomatoes and bacon.
1 SERVING 389 cal., 23g fat (5g sat. fat), 16mg chol., 1236mg sod., 34g carb. (5g sugars, 2g fiber), 11g pro.
TEST KITCHEN TIP This pizza tastes like an open-faced BLT. Ramp up the flavor even more by adding torn fresh basil with the romaine.