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Bacon-Olive Tomato Pizza

With bacon and tomatoes, Cindy Clement of Colorado Springs, Colorado brings the taste of a BLT to this hearty and delicious pizza. “I call this ‘championship pizza’ because it always gives our team the winning edge when it matters most,” she says.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 slices


  • 1 prebaked 12-inch pizza crust
  • 1/3 cup ranch salad dressing
  • 1 pound sliced bacon, cooked and crumbled
  • 4 plum tomatoes, sliced
  • 1 cup sliced fresh mushrooms
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups shredded part-skim mozzarella cheese


  • Place crust on an ungreased 12-in. pizza pan. Top with dressing, bacon, tomatoes, mushrooms, olives and cheese.
  • Bake at 450° for 10-12 minutes or until cheese is melted.
Nutrition Facts
1 slice: 379 calories, 23g fat (7g saturated fat), 34mg cholesterol, 845mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 18g protein.

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Average Rating:
  • Snardles
    Jan 26, 2011

    I had to try this pizza as I couldn't quite imagine the ranch dressing in place of traditional sauce. I opted to use imitation bacon and added cheddar cheese as well. In one word: fantastic! The tomatoes kept me from missing tomato-based sauce and the ranch added a zip to the pizza. This recipe is definitely worth trying.

  • Jan
    Apr 20, 2007

    No comment left