Sheet Pan BLT Pizza

Easy weeknight meals are made even easier with this recipe for Sheet Pan BLT Pizza. The classic combination of bacon, lettuce and tomato get served up on a soft, flaky crust with a creamy Ranch dressing. It comes together in less than 30 minutes and will satisfy everyone around the dinner table.

What do I like best about this recipe? It travels well to take to any get-together and there’s only one pan to clean when the pizza is gone! This pizza comes together quickly and doesn’t leave you a mess to clean up.

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• Sheet Pan Teriyaki Chicken and Vegetables
• Sheet Pan Sweet Potatoes and Green Beans
• Spatchcock Chicken and Roasted Vegetables
• Sheet Pan Brussels Sprouts with Bacon

Ingredients for BLT Sheet Pan Pizza

Only six ingredients are needed for this quick and easy pizza recipe. You begin with two tubes of refrigerated crescent roll dough spread flat on a sheet pan. After baking, top the crust with a a creamy layer of Ranch dressing and shredded cheese. Add crumbled bacon, shredded lettuce and diced tomatoes. Sprinkle the pizza with Italian seasoning for added flavor. And there you have it, a crisp, fresh weeknight dinner or a dish that travels easily to your next family gathering.

Sheet Pan BLT Pizza Recipe

What’s needed:

• REFRIGERATED DOUGH– Two tubes of refrigerated crescent dough are used to form the flaky crust for the pizza. These rolls come in a variety of flavors, including original, butter, and Sweet Hawaiian.
• RANCH DRESSING– Use your favorite brand of prepared Ranch salad dressing for the cool, creamy sauce on the crust. Or mix sour cream, mayo and a packet of dry Ranch seasoning to make the dressing.
• SHREDDED CHEESE– Oh, glorious cheese! This is where you can truly customize this pizza to your taste. I used 2 cups of shredded white cheddar and 1 cup of shredded mozzarella. But you should use what you have on hand or what your family loves best. Cotija cheese is also yummy, if you are looking for more of a Mexican inspired pizza.
• CRUMBLED BACON– Cook and drain the bacon before crumbling it and adding it to the top of the Ranch layer. Buying precooked bacon is a great shortcut.
• SHREDDED LETTUCE– Good ‘ole iceberg lettuce is best for this quick and easy recipe. Make your life super simple by purchasing it already shredded. But it is more affordable to do the slicing yourself.
• DICED TOMATO– The last ingredient to go on your pizza is diced tomatoes. Use ones that are fresh and vine-ripened for the best flavor. Removing some of the seeds is recommended.
• ITALIAN SEASONING– Sprinkle Italian seasoning over the pizza for some added flavor before serving.

Substitutions for BLT Pizza

There are so many ways to customize this recipe based on what you already have on hand or depending on what your family likes.

• THE SAUCE– Replace the Ranch dressing with a thin layer of pizza sauce. If you use a tomato-based sauce, pop the pizza back in the oven to warm the sauce for 5 minutes before adding the remaining toppings. Or use a jar of nacho cheese for the sauce and add bacon, lettuce, tomato and crushed crunchy tortilla chips to the top for a Mexican version. So good!
• THE CHEESE– Yellow cheddar, white cheddar, gouda, mozzarella, and cotija cheese are all good choices to use in this recipe. Our favorites are a mix of cheddar and mozzarella, but don’t be afraid to try something new and make it with your favorite cheeses.
• VEGGIES ONLY– Sometimes I will omit the bacon and make a veggie-only pizza! It’s crunchy and delicious. It’s also a great way to use up those leftover vegetables hanging out in your refrigerator. Carrots, green peppers, mushrooms and onions are all tasty additions.

How to make Sheet Pan BLT Pizza?

Step-by-Step Instructions:

• Preheat oven to 375 degrees Fahrenheit. Unroll 16 ounces (2 tubes) of refrigerated crescent roll dough. Place each sheet of dough, side by side, on an 18×13-inch sheet pan. Stretch to fit and pinch perforated seams together. Using a fork, make holes in the dough. This will prevent the dough from puffing up.
• Bake for 12-14 minutes, until lightly golden brown. Remove the crust from the oven and cool for 10 minutes. Spread Ranch dressing evenly over the crust. Add shredded cheese in a layer to cover the dressing.

• Top with crumbled bacon, shredded lettuce and diced tomatoes. Sprinkle Italian Seasoning over all to finish. Serve immediately with extra Ranch dressing for dipping, if desired. Recipe makes 15 pieces.

Easy Weeknight Meals on a Sheet Pan

• Honey Garlic Lime Salmon
• French Bread Pizza
• Crispy Baked Chicken Wings
• Sheet Pan Soy-Ginger Salmon with Veggies
• Italian Zucchini Boats

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Sheet Pan BLT Pizza

5 from 1 vote

A flaky crust with Ranch dressing is topped with shredded cheese, crispy bacon, fresh lettuce and diced tomato to make Sheet Pan BLT Pizza.

Servings: 15 pieces

Prep Time: 15 minutes mins

Cook Time: 14 minutes mins

Total Time: 29 minutes mins

Ingredients 

• 16 ounces crescent dough, 2 tubes
• 1/2 cup Ranch dressing
• 2 cups white cheddar, shredded
• 1 cup mozzarella cheese, shredded
• 6 slices bacon, cooked and crumbled
• 2 cups iceberg lettuce, shredded
• 2 small tomatoes, fresh, vine-ripened and diced
• 1 teaspoon Italian seasoning

Instructions 

• Preheat oven to 375 degrees Fahrenheit. Unroll 16 ounces (2 tubes) of refrigerated crescent roll dough. Place each sheet of dough, side by side, on an 18×13-inch sheet pan. Stretch to fit and pinch perforated seams together. Using a fork, make holes in the dough. This will prevent the dough from puffing up.
• Bake for 12-14 minutes, until lightly golden brown. Remove the crust from the oven and cool for 10 minutes. Spread Ranch dressing evenly over the crust. Add shredded cheese in a layer to cover the dressing.
  
• Top with crumbled bacon, shredded lettuce and diced tomatoes. Sprinkle Italian Seasoning over all to finish. Serve immediately with extra Ranch dressing for dipping, if desired. Recipe makes 15 pieces.
  

Equipment

• 1 18×13-inch sheet pan
• 1 Pizza Cutter

Notes

Substitutions:

• THE SAUCE– Replace the Ranch dressing with a thin layer of pizza sauce. If you use a tomato-based sauce, pop the pizza back in the oven to warm the sauce for 5 minutes before adding the remaining toppings. Or use a jar of nacho cheese for the sauce and add bacon, lettuce, tomato and crushed crunchy tortilla chips to the top for a Mexican version. So good!
• THE CHEESE– Yellow cheddar, white cheddar, gouda, mozzarella, and cotija cheese are all good choices to use in this recipe. Our favorites are a mix of cheddar and mozzarella, but don’t be afraid to try something new and make it with your favorite cheeses.
• VEGGIES ONLY– Sometimes I will omit the bacon and make a veggie-only pizza! It’s crunchy and delicious. It’s also a great way to use up those leftover vegetables hanging out in your refrigerator. Carrots, green peppers, mushrooms and onions are all tasty additions.

Nutrition

Calories: 265kcalCarbohydrates: 14gProtein: 8gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 29mgSodium: 515mgPotassium: 84mgFiber: 0.3gSugar: 4gVitamin A: 359IUVitamin C: 2mgCalcium: 152mgIron: 1mg