Bacon Olive Tomato Pizza Recipes

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BACON-OLIVE TOMATO PIZZA



Bacon-Olive Tomato Pizza image

With bacon and tomatoes, Cindy Clement of Colorado Springs, Colorado brings the taste of a BLT to this hearty and delicious pizza. "I call this 'championship pizza' because it always gives our team the winning edge when it matters most," she says.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 slices.

Number Of Ingredients 7

1 prebaked 12-inch pizza crust
1/3 cup ranch salad dressing
1 pound sliced bacon, cooked and crumbled
4 plum tomatoes, sliced
1 cup sliced fresh mushrooms
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded part-skim mozzarella cheese

Steps:

  • Place crust on an ungreased 12-in. pizza pan. Top with dressing, bacon, tomatoes, mushrooms, olives and cheese. , Bake at 450° for 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories 379 calories, Fat 23g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 845mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

BACON, LETTUCE AND TOMATO PIZZA



Bacon, Lettuce and Tomato Pizza image

I combine two all-time favorites in this recipe: pizza and BLT sandwiches. I brought this fun mashup to a ladies lunch and was met with lots of oohs and aahs. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 teaspoon garlic salt
1/2 cup mayonnaise
2 teaspoons ranch dip mix
4 cups shredded romaine
3 to 4 plum tomatoes, chopped
1/2 pound bacon strips, cooked and crumbled

Steps:

  • 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, 15-18 minutes; cool slightly., Meanwhile, combine mayonnaise and ranch dip mix. Spread over pizza crust; top with romaine, tomatoes and bacon.

Nutrition Facts : Calories 389 calories, Fat 23g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 1236mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

BLT (BACON, LETTUCE & TOMATO) PIZZA



BLT (Bacon, Lettuce & Tomato) Pizza image

From the California Pizza Kitchen Cookbook, with some minor amendments. When the crisp rocket lettuce and tzatziki dip is added to the warm pizza, it's a taste sensation. To make your own tzatziki use Recipe #239744.

Provided by Baz231

Categories     Pork

Time 15m

Yield 1 Pizza, 2-4 serving(s)

Number Of Ingredients 7

1 plain large pizza crust (i.e. pizza base)
1 -2 cup mozzarella cheese, shredded (amount depending on taste)
2 tablespoons extra virgin olive oil
1/2 cup bacon, cooked crisp & crumbled into pieces (use more if you like)
2 roma tomatoes, sliced into 1/8 inch (3mm)
3 cups lettuce, rocket (or romaine)
4 tablespoons tzatziki (or mayonnaise, if you don't have tzatziki)

Steps:

  • Brush olive oil over the pizza base.
  • Spread 3/4 of the mozzarella over the oiled surface.
  • Distribute bacon pieces over the cheese.
  • Place enough tomato slices over the bacon to cover the pizza in one single layer.
  • Spread another layer of mozzarella over the tomatoes.
  • Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden and the cheese at the centre is bubbling (8 to 10 minutes).
  • While pizza is cooking mix the tzatziki or mayonnaise (as much as you'd like) with the lettuce.
  • When the pizza is ready, remove, cut into pieces and add the dressed lettuce to each piece. Serve immediately.

Nutrition Facts : Calories 471.5, Fat 42.4, SaturatedFat 14.7, Cholesterol 68.7, Sodium 669.5, Carbohydrate 5.4, Fiber 1.4, Sugar 2.6, Protein 17.9

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2019-03-01 Instructions. Preheat the oven to 400 degrees. Grab a 9 x 13 cookie sheet and drizzle olive oil on the pan. Smear the olive oil evenly on the pan to …
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  • Grab a 9 x 13 cookie sheet and drizzle olive oil on the pan. Smear the olive oil evenly on the pan to coat the bottom. Evenly sprinkle the flour over the oiled pan, concentrating more flour on the 4 corners of the cookie sheet. With the remaining olive oil still on your hands, use your hands to stretch the pizza dough as close to the size of the pan, without ripping it. Tip: It helps to rotate the dough 45 degrees between each pull so that it stretches more evenly.
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