BLT Flatbread Pizza
For a crazy fast meal that compromises nothing on flavor, this BLT Flatbread Pizza is just the ticket. Toss it together in about 10 minutes, bake in another 10, and get ready for smiles all around.
Best BLT Flatbread
Way back in the ancient times, blog-wise, I shared a recipe for an arugula tomato bacon pizza, which is still one of our favorite combinations. I personally love being able to imagine that I’m getting my salad and pizza in one!
Now that I’m in my flatbread era, it was only natural to adapt the tomato bacon greens combo to that base. Funnily enough, it was only after making this and subsequently researching the best name for this recipe that I realized we’re essentially making a BLT sandwich into a pizza. No wonder we enjoy it so much!
Why We Love Them
- Simple ingredients. You don’t need a huge grocery list to make a flavorful meal.
- Twenty minutes, start to finish. Toss these flatbreads together in about 10 minutes, with minimal prep or hassle. Kick back for about 10 minutes while they bake, then enjoy.
- Classic, irresistible flavor. Bacon-lettuce-tomato is a classic combination for a reason: it’s delicious and appealing to all!
Eat these flatbreads on their own for a super tasty quick meal, or add a simple salad to round out plates with some greens. I also love to make smaller, “two-bite”-sized slices, to serve as a snack or appetizer at game watch parties, kids’ events, or any other casual gathering.
Ingredient & Substitution Notes
Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.
- Flatbread-style crusts. Any type of flatbread will do; if you’re looking for a specific product recommendation, I buy the Lavash style flatbread sold at Trader Joe’s. This bread has a nice flavor and is very thin, yet still sturdy enough to hold the weight of these toppings. It also gets nice and crisp with just a few minutes in the oven.
- Pizza sauce. Use your favorite — or use marinara, homemade or store-bought.
- Shredded mozzarella cheese. Mild and melty, mozzarella is the perfect base for these flavorful toppings.
- Cooked crispy bacon. You can use pre-cooked bacon to make this ultra-fast, or just fry up your own while prepping the other toppings. Be sure to dab up extra grease with a paper towel. You definitely want to cook the bacon before putting the flatbread in the oven, because it will not crisp up fully in the short time it takes the flatbread to bake.
- Cherry or grape tomatoes. Tomatoes on-the-vine are also tasty and fresh.
- Microgreens or baby arugula. Arugula, aka rocket lettuce, has a peppery bite and sturdy texture that can hold its own on a pizza or flatbread like this. If you can buy a small package of microgreens, however, they are extra nice to toss onto a flatbread because their small size makes them easy to eat in small bites. That’s what is shown here! I usually buy these at Whole Foods or Giant, my “standard” grocery store. Shredded green leaf, red leaf, or romaine lettuce also works well.
- Parmesan cheese and red pepper flakes.
Can I use naan or another type of bread?
Absolutely! Naan pizza is a special kind of delicious, and pita or really any type of flat-ish bread will achieve the same effect of a tasty semi-homemade pizza. Just keep in mind that the puffier the bread, the more filling and, well, bready, the final flatbread will be.
Optional Additions
Craving a little more action? Creamy avocado, avocado sauce, fresh mozzarella or fresh burrata cheese, basil leaves or other fresh herbs, a dash of garlic powder or a pinch of fine sea salt sprinkled on top are all fun ideas to spice up these flatbreads even a little bit more. Add diced or shredded rotisserie chicken if you want to dial up the protein content.
How To Assemble BLT Flatbreads
This dish is really about as straightforward as you’d imagine. Spread a thin layer of sauce, top with a thin, even layer of mozzarella, and then sprinkle on the crumbled cooked bacon and cherry tomatoes.
The one key: wait to add the greens until after the pizza bakes, so they stay vibrant and crisp.
Pull them out of the oven, add those greens, then transfer to a cutting board to slice and serve. Extra Parmesan and red pepper flakes on top complete the magic!
Storage & Reheating
Great news – flatbread can reheat very well, so go ahead and make extra for lunch the next day. I do recommend leaving the greens off if you anticipate leftovers, so that you can reheat the flatbreads then add the greens so that they stay fresh.
- Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days.
- To reheat a BLT flatbread, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet. Remove from the oven, add greens, and enjoy.
Related Recipes
Can’t get enough flatbread? Some of other favorites are BBQ chicken flatbreads, pesto flatbreads, and super simple pepperoni pizza flatbreads. Naan pizza is another favorite semi-homemade meal, and we always love to go all out with a classic, unbeatable pizza margherita.
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BLT Flatbread Pizza
Ingredients
- 2 flatbread crusts
- 1 cup pizza sauce or marinara
- 1 and 1/2 cups shredded mozzarella cheese
- 3-4 slices cooked bacon
- 1 cup cherry or grape tomatoes
- 3/4 cup microgreens or baby arugula
- Parmesan and red pepper flakes optional garnish
Instructions
- Preheat the oven to 425 degrees F. Set flatbreads on a large rimmed baking sheet.2 flatbread crusts
- Spoon and swirl pizza sauce over each flatbread, leaving a bare edge and only using as much as you need to get a thin, even layer. Sprinkle the mozzarella evenly over the sauce.1 cup pizza sauce, 1 and 1/2 cups shredded mozzarella cheese
- Chop or crumble the bacon into small pieces, and cut the tomatoes in half lengthwise. Sprinkle both these ingredients, plus a bit of Parmesan, over the mozzarella.3-4 slices cooked bacon, 1 cup cherry or grape tomatoes
- Transfer flatbreads to the oven and bake for 9-12 minutes, until the cheese is melted and bubbling in spots, and the exposed edges are brown and crisp.
- Remove from the oven. Sprinkle with greens and top with extra Parmesan and/or red pepper flakes, as desired. Slice and enjoy!3/4 cup microgreens or baby arugula, Parmesan and red pepper flakes
Notes
- Yield: This recipe makes 2 flatbreads, but is super easy to scale up for a crowd or down for a simple lunch for one.
- Useful Tools (affiliate links): Sheet Pan | Angled Measuring Cups | Box Grater with Measuring Cup
- Storage: Store extra by stacking pieces so that two sides with toppings are facing each other, and the plain crusts face out. Slide the stacks into large zip-top storage containers, seal tightly, and store in the refrigerator for up to 3 days.
- Warming: To reheat, use the oven or toaster oven to get the crust nice and crisp again. I use my Breville, and warming pre-cooked flatbreads takes about 5 minutes on 325 degrees F at super convection (the air fryer setting). Your standard oven will accomplish the exact same thing. For maximum re-crisping, place flatbread slices directly on the rack when warming, not on a baking sheet.
- Nutrition Information: is an estimate and will vary according to how much of each topping you use, etc. Use your best judgment!
