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5 from 2 votes

Mini BLT Pizzas

Pizza night just got a lot easier and delicious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 Servings


  • 4 Toufayan’s Pita Bread’s I used classic white
  • ½ cup tomato sauce you may not use it all
  • 1/2 cup sharp cheddar cheese; shredded
  • 4 slices of bacon
  • 1 roma tomato; thinly sliced
  • 4 cherry tomatoes; sliced in quarters optional
  • 1 head of romaine lettuce; shredded
  • 3 Tbsp. mayonnaise
  • ½ tsp. olive oil
  • ¼ tsp. garlic powder
  • Salt and pepper to taste


  • Preheat oven to 400 degrees F. Place pita breads on a lined baking sheet with foil.
  • Place strips of bacon on a cold frying pan. Do not have them overlap too much. Cook bacon low and slow. Once you hear the bacon crackle and see fat release, flip bacon with tongs. Keep flipping bacon until evenly brown. Place cooked bacon on a cooling rack layered with paper towels (so access fat can be absorbed). When bacon is cooled, crumble into pieces.
  • Add about 1 Tbsp. of tomato sauce on each pita bread. Swirl it around until covered, then sprinkle cheddar cheese and about 3 sliced of tomatoes. Place in oven and bake until cheese is melted for about 5-10 minutes.
  • In the meantime, in a bowl toss the lettuce, mayonnaise, garlic powder, salt and pepper until well combined. Set in fridge until pizza is ready.
  • Once cheese has melted, top the mini pizzas with bacon, lettuce and more tomatoes! Enjoy!!! I apologize in advanced if I got you hooked on this—you can always use turkey bacon for a healthier alternative.