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Blt Pizza

Skill: Beginning Prep Time: 25 Bake Time: 15-20 Servings: 8-12

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1 loaf of Rhodes Frozen Bread
1 8 oz pkg. Cream cheese, room temperature
1 pkg. Dry ranch dressing mix
1 c. sour cream
1 ½ c. diced cherry tomatoes
1 c. cooked and crumbled bacon
1-2 c. chopped lettuce
1-2 c. shredded mozzarella cheese, optional
Julienned basil, optional


Let a loaf of Rhodes frozen bread rise according to package directions.

Press dough in a greased 11 x 17 inch pan to make pizza crust. Bake 15 to 20 minutes at 350 degrees. Cool crust.
Add one package of room temperature cream cheese to mixing bowl. Beat.

Add sour cream and dry ranch seasoning. Mix.

Spread cream cheese mixture over pizza crust.

Cook and crumble bacon.
Dice tomatoes.
Shred lettuce.
Slice basil if desired.
Sprinkle shredded lettuce, diced tomatoes, and crumbled bacon on pizza.

If desired you can sprinkle a little basil over the top of pizza. I love the added flavor it gives to the pizza!
Adding grated cheese is always a good option too. I mean really...what is pizza without cheese?
Refrigerate for 2 hours. Cut into squares. Serve.

I’ve made this for up to 8 hours before serving before and it is still delicious!

NOTE: You can use a 9" x 13" pan too, but I feel like the crust and the cream cheese layers are both a little too thick with this size of pan. In fact, I did use a 9" x 13" pan when took these photos.