15-Minute BLT Flatbread Pizza
When you want to make dinner super quickly, but you’re not willing to sacrifice on flavor? This 15-Minute BLT Flatbread Pizza comes to the rescue!
Because who doesn’t love a BLT?! Honestly, I don’t know why we didn’t have these more growing up. The salty, greasy bacon paired with toasty bread, fresh tomato and crunchy lettuce is just everything. And when we turn it into a BLT Flatbread Pizza, it’s even easier and maybe a bit tastier!
I really fell in love with BLTs when I started having a hard time ordering breakfast out. I’ve never been a huge breakfast girl. Don’t get me wrong, if I don’t eat breakfast, I’m majorly grumpy … but sweet breakfast has always left me hungry and cranky a few hours later and I was allergic to eggs as a kid and have a hard time eating too many even as an adult.
So the BLT became my perfect out-to-breakfast solution! I got something savory without eggs and without having to order something super weird. (Try ordering an omelette without the eggs and watch the waitress’ face!)
For this BLT Flatbread Pizza we make it super easy by using a store bought pre-made pizza crust or flatbread. In this recipe I’m using Whole Foods 365 Thin and Crispy Whole Wheat Pizza Crust. But I also always love a good Stonefire Artisan Flatbread (though the cooking time might be a bit longer.
Since tomatoes juice a lot when they are on pizza, we’ll put the cheese on the bottom to protect the crust (any COB lovers out there?!). Then we sprinkle on some Italian seasoning for flair! Layer on the sliced tomatoes, chopped cooked bacon, sliced red onion and a bit of parmesan for good measure. Pop it into the oven for 8-10 minutes!
And while it’s cooking, take a few handfuls of arugula and toss with balsamic vinegar, olive oil, salt and pepper. Of course, you’re welcome to use chopped romaine here to keep it more traditional, but I love the peppery bite of the arugula on top of pizza.
Take the pizza out of the oven, immediately toss on the arugula or lettuce to let it wilt down a bit on the hot pizza. Let it cool a few minutes, then dig in!
Hint, hint … if you wanted to turn this into brunch, just top it with a couple eggs before popping it in the oven!
- 4 slices thick cut bacon
- 1 thin pizza crust or flatbread
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 medium vine ripe tomato cut into slices
- 2-3 slices red onion
- 2 tablespoons freshly grated parmesan
- 2 cups arugula or sliced romaine
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- pinch of salt and pepper
Cook your bacon through, then cut them into 1 or 2 inch pieces.
Preheat the oven to 400 F. Place the crust or flatbread on a sheet pan. Sprinkle the mozzarella over the crust, then add the Italian seasoning.
Place the tomato slices around the pizza, then add on the chopped bacon and red onion slices. Top with a sprinkle of parmesan.
In a small bowl, toss the arugula with the olive oil, balsamic vinegar and a pinch of salt and pepper. Set aside.
Pop into the oven for 6-8 minutes until reached your desired crispiness. Remove from the oven and add the arugula on top. Let rest for 3-4 minutes, then slice and serve!