BLT Naan Bread Pizza

The BLT pizza is a variation of the classic BLT sandwich, which is made with bacon, lettuce, and tomato, and is often served on toast.

The BLT is believed to have originated in the U.S. restaurant industry in the 1940s, when waitstaff used the initials ‘BLT’ as shorthand to convey orders to the kitchen. 

The BLT pizza is made with the same ingredients as the BLT sandwich, but with the addition of pizza dough and cheese. Some pizza places add a top layer of crust to make the pizza more like a sandwich. 

You’ve likely eaten naan bread at some time. The tasty Indian flatbread is traditionally cooked in the tandoor, carries a slight smoky aroma, and has a soft texture with pillow-like pockets studded over the top. Puffed flatbread has the power to move beyond a dinner accompaniment. It’s worthy of a role far better — like actually being the main course.

It proves to be super versatile — naan is soft and sturdy enough to take the place of bread, thin enough to be used as a flatbread or pizza dough, and pliable enough to work as a tortilla. It can be soaked, baked, fried, and folded to take on some surprising and delicious forms such as French toast, savory bread pudding, paninis, nachos or even as a dessert naan bread with bananas, strawberries & chocolate.

Ever since Brion & I got ‘tuned in’ to savory naan bread pizzas, we love them no matter what the topping is. Using Smoky Bacon Mayo on the naan bread is such an added bonus in the allover flavor. This BLT Pizza will remind you of the classic Bacon, Lettuce and Tomato sandwich that we all love, just in pizza format! 

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BLT Naan Bread Pizza

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Course

Lunch

Cuisine

Iran

Keyword

BLT naan bread pizza

Servings

MetricUS Imperial

Ingredients

• 6 slices bacon, cooked & chopped
• 1 cup cherry or grape tomatoes, halved
• 150 gm Monterey Jack cheese w/ Jalapenos, shredded
• 2 Naan bread
• Heinz Smoky Bacon Mayo
• Italian seasoning
• salt & pepper to taste
• baby arugula
• Ranch dressing for drizzling
• Golden Italian dressing, optional

Course Lunch Cuisine Iran Keyword BLT naan bread pizza Servings MetricUS Imperial Ingredients 6 slices bacon, cooked & chopped 1 cup cherry or grape tomatoes, halved 150 gm Monterey Jack cheese w/ Jalapenos, shredded 2 Naan bread Heinz Smoky Bacon Mayo Italian seasoning salt & pepper to taste baby arugula Ranch dressing for drizzling Golden Italian dressing, optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Cook bacon in a skillet or in the microwave until slightly crispy. Drain on paper towel. Chop & set aside.
2. Preheat oven to 400 F.
3. On a small foil lined baking pan place halved tomatoes. Sprinkle with salt & pepper & drizzle with golden Italian dressing. Place in oven & roast until starting to soften. Remove from oven.
4. Shred cheese.
5. Spread top side of each naan bread with a generous amount of Smoky Bacon mayo. Sprinkle each with chopped bacon then transfer partially roasted tomatoes on top of bacon. Sprinkle each with Italian seasoning & salt & pepper to taste.
6. Place on a parchment lined baking sheet & place in the oven for about 10 minutes to heat everything through & finish roasting the tomatoes.
7. Remove from oven & sprinkle baby arugula over pizzas then drizzle with ranch dressing. Serve immediately.