Literally made this pizza from some random leftovers in my fridge…and it turned out absolutely DELISH so I thought I’d share! And what better way to eat a BLT than on a pizza!?

A big secret of mine I’ll also share is that I looooove making pizza out of Pillsbury crescent roll dough…I’d say 90 percent of my pizzas are made with these lil guys. Don’t believe me? Ask my husband. We keep em on deck in our fridge all the time. They keep forever and they are super versatile too.

Too stinkin’ easy! Connect all the little lines and BAM! Pizza!

for the pizza crust:
8 oz refrigerated crescent roll dough
1/2 cup mayonnaise
1-2 tablespoons EVOO
1 teaspoon lemon juice
salt & pepper, to taste
2 cloves garlic, minced
1 teaspoon onion powder
1 tsp dried basil
1 tsp dried oregano

toppings:
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cooked, shredded chicken
1 cup grape tomatoes, halved
1 cup shredded lettuce
8 slices cooked, crumbled bacon
1/8 cup sliced green onion

1. Roll out crescent dough onto greased pizza pan connecting any perforated lines in the dough until a giant rectangle is formed
2. Mix mayonnaise – oregano in a small bowl and spread evenly over raw dough. Top with Mozzarella and Parmesan cheese (leave a little parm left for sprinkling at the end!)
3. Bake at 400 degrees for 10-15 minutes until crust is golden brown and center is cooked through
4. Add warmed chicken, tomatoes, green onions, bacon and top with lettuce and additional parm & mayo if desired

I learned today that there is no pretty way to put mayo on a pizza…but oh well. Worth it!

And if you don’t feel like making this…go grab a slice of Jet’s BLT pizza because it’s to die for.