The BLT reimagined as a pizza sandwich, with oven-roasted cherry tomatoes, crispy prosciutto, arugula and a delicious homemade basil mayo!
Pizza sandwiches are everywhere these days, so I couldn’t resist bringing all the great flavours of the BLT to a pizza sandwich. My reimagined version starts with oven-roasted cherry tomatoes, combined with crispy prosciutto, arugula and a fabulous homemade basil mayo. It was everything I imagined and more!
Tip! Make extra crispy prosciutto and use it for my Crispy Prosciutto Peach Salad!
Ingredients and substitutions
Pizza dough – I’ve included my easy, no-knead pizza dough recipe, but feel free to use store-bought pizza dough.
Cherry tomatoes – Any cherry or grape tomatoes will work fine here.
Prosciutto – I used prosciutto here, but Speck would also work well. If none of those are available, regular bacon would be fine.
Arugula – I love arugula, but any kind of lettuce would work well on this sandwich. A classic “lettuce” would of course work well.
Balsamic Glaze – I love balsamic glaze at it is thicker, but balsamic vinegar will work fine.
For the basil mayo – You’ll need mayonnaise, fresh basil leaves, lemon juice and zest.
How to make this BLT pizza sandwich
- Place the prosciutto onto a parchment-lined baking sheet.
- Place the cherry tomatoes onto a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- Cook the prosciutto in the oven for about 10 minutes.
- Cook the cherry tomatoes in the oven for about 20 minutes. Both the tomatoes and the prosciutto can be done ahead and refrigerated!
- Make the basil mayo by adding all the ingredients to a small food processor.
- Mix until well combined. Can be made ahead and refrigerated, too!
- Portion off a piece of pizza dough. Dust it with flour and place onto a piece of parchment paper.
- Using your fingertips, press the dough out into a circle 6-8 inches in diameter.
- Drizzle the bottom half of the circle with olive oil.
- Fold the top of the circle down over the drizzled part of the dough. Bake on the parchment paper.
- Spread open the dough. Allow it to cool a bit and release the steam, then spread generously with some of the basil mayo.
- Top with roasted tomatoes and drizzle with balsamic glaze or balsamic vinegar.
- Top with crispy prosciutto.
- Finish with a layer of crispy prosciutto. You can spread a bit more basil mayo onto the top piece of dough as well, if you like. Enjoy!
Recipe tips!
- I recommend baking the pizza dough on parchment paper, not only because it makes for easy transfer to the oven, but because the olive oil drizzled inside the dough before baking tends to cook out and can be a little messy, especially if using a pizza stone.
- Once you split open the pizza dough, wait for the dough to cool a bit and release the steam before assembling the sandwich. This will keep the mayo from getting too warm and runny, too.
- If you’ve roasted the cherry tomatoes ahead, remove them from the fridge ahead to come to room temperature (or microwave briefly) so they aren’t cold. I like the crispy prosciutto to be room temperature as well.
Variation
Add sliced avocado to the sandwich and turn it into a BLAT!
Making ahead
You can roast off the cherry tomatoes, make the crispy prosciutto and mix up the basil mayonnaise ahead. Refrigerate them all for up to 2 days, but remove them from the fridge to bring them to room temperature before using them in the sandwich.
The pizza dough recipe included here needs to be started ahead. Mix it up early morning and then it can sit on the counter until closer to dinner time.
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Get the Recipe: BLT Pizza Sandwich
Ingredients
- 20 oz (600 g) pizza dough (thawed in the fridge if frozen), store-bought or homemade *see Notes for homemade pizza dough recipe
- 12 oz (340 g) cherry tomatoes
- 6 slices prosciutto
- Balsamic glaze or vinegar, for drizzling
- Arugula
- Olive oil, for drizzling
Basil Mayo:
- 1/3 cup mayonnaise
- 1/2 cup basil leaves, loosely packed
- Pinch lemon zest
- 1/2 teaspoon lemon juice
- Salt and pepper
Instructions
- Tip! The roasted tomatoes and crispy prosciutto can be made ahead and refrigerated. The basil mayo can also be prepared and refrigerated.
Roasted tomatoes and crispy prosciutto:
- Preheat oven to 400F (non-convection).
- Line two small baking sheets with parchment paper. To one sheet, lay the prosciutto out on the parchment, leaving a bit of space between. On the other baking sheet, scatter the cherry tomatoes. Drizzle the tomatoes with olive oil and season with salt and pepper.
- Place both baking sheets into the preheated 400F oven. Set a timer for 10 minutes for the prosciutto. After 10 minutes, remove the prosciutto and allow it to cool on the baking sheet. Leave the tomatoes in the oven for a further 10 minutes (20 minutes total). Remove from the oven. Use a slotted spoon to remove the tomatoes to a bowl, leaving the liquid behind on the pan.
Basil mayo:
- Make the basil mayo by combining all the ingredients in a small food processor and processing until well combined. If making ahead, transfer to a bowl, cover and refrigerate for up to 2 days.
Baking the pizza dough:
- Tip! If you made the tomatoes and/or prosciutto ahead, take them out of the refrigerator ahead so they can come to room temperature before assembling the sandwich.
- If using store-bought pizza dough, remove the dough from the refrigerator. Divide into 7oz/200g portions. Form into a ball, dust the ball with flour, cover with a tea towel and let stand for about 1 hour, or until it comes to room temperature and has puffed up a bit.
- Preheat the oven to 475F (non-convection). If you have a pizza stone, place it into the oven to preheat with the oven.
- Place a ball of dough onto a piece of parchment paper. Using your fingertips, press the dough out into a 6 to 8-inch diameter circle. Drizzle the bottom half of the circle with olive oil, then fold the top half over the bottom half into a half-moon shape. Repeat with remaining balls of dough.
- If using a pizza stone, transfer the dough on the parchment paper onto the pizza stone to bake. If you don't have a pizza stone, place the dough onto a baking sheet on the parchment. Bake in the preheated oven for 8-10 minutes or until puffy and golden.
- Remove the pizza to a work surface and allow it to stand for 1 minute, then carefully spread open the dough at the seam. Allow to cool for a couple of minutes until the steaming subsides.
- Assemble the sandwich by spreading a generous layer of the basil mayo on the bottom of the sandwich. Top with some roasted cherry tomatoes. Drizzle the tomatoes with balsamic glaze or vinegar. Top the tomatoes with a couple of slices of crispy prosciutto. Add some arugula, then spread a bit more basil mayo on the inside of the top piece of the pizza if you like.
- Cut each sandwich in half to serve and serve immediately.
Notes
More sandwich recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
