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BLT Avocado Pizza

BLT Avocado Pizza

While I love dreaming up new flavor combinations, there’s no denying that the reliable classics are classics for a reason.

And, what’s everybody’s favorite classic summer combo? The BLT, of course!

Bacon, lettuce and tomato — along with their good friend and constant companion, mayo — cover all the flavor and texture bases, from smoky to sweet and from crisp to juicy. Together, they make a great sandwich, of course, but the combination also sings in a pasta salad, tortilla wrap, dip or — you can see where I’m going with this, right? — on a grilled pizza.

To make my BLT Avocado Pizza, I added a little creaminess (the avocado) and a little zing (the ranch dressing and hot sauce), but at heart, this is still a classic combination and that’s why I love it so much.



1 (cup) ranch dressing
2 (tablespoons) Frank's Red hot sauce or wing sauce
1 canola oil or grilling spray for the grill
6 (slices) precooked bacon
1 flour or cornmeal for the cutting board
1 (package) refrigerated thin pizza dough
8 (slices) Land O Lakes® 4 Cheese Italian Blend
1 (large) roma tomato, chopped
1 (cup) shredded lettuce
1 avocado, thinly sliced


Combine the ranch dressing and hot sauce to form the pizza base. Next, coat grill grates generously with canola oil or grilling spray so that food will not stick to the burners.

Next, preheat a gas or charcoal grill to 350˚F (medium heat). Microwave the bacon for 1 minute, or until it is extra crispy, and chop into small pieces.

Dust the cutting board with flour or cornmeal so the dough does not stick. Roll the pizza dough into small circles, about 6 inches across.

Next, place the pizza crust on the grill on direct heat and let it cook with the lid closed for 4 minutes or until char marks have formed on the bottom of the crust. Flip the crust over and spoon ranch sauce base on top.

Next, layer cheese on the pizza and add the crumbled bacon. Let the pizza cook for 4 minutes with the grill lid closed or until the cheese has completely melted. Remove pizza from the grill and garnish with lettuce, tomato and avocado.

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