BLAT-Style Pizza with Creamy Basil Mayo

This delicious twist on a classic pizza combines crispy bacon, fresh lettuce, and juicy tomato with a creamy basil mayo that adds a burst of flavor. It's perfect for a quick, satisfying meal that feels both fresh and indulgent.

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TIME20 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 CAULIPOWER® Cauliflower Pizza Crust ¼ cup mayonnaise 1 tablespoon red wine vinegar 1 tablespoon chopped basil leaves ¼ teaspoon sea salt ¼ teaspoon ground black pepper ¼ cup cherry tomatoes, halved ¼ cup fresh arugula ¼ cup fresh spinach 4 slices cooked bacon, crumbled 1 avocado, sliced (Optional)

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 425°F (220°C). While it’s warming up, mix together the mayonnaise, red wine vinegar, chopped basil, and a pinch of salt and pepper to make a creamy basil mayo. Spread about half of this sauce over your pizza, then add the tomato slices on top. Pop the pizza in the oven and bake for 5 minutes. After that, take it out and scatter the arugula, spinach, and bacon over it. Put it back in the oven for another 5 minutes so everything gets nicely warmed through. Once it’s done, top the pizza with sliced avocado and drizzle the rest of the basil mayo over the whole thing. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh basil leaves for the mayo to get the best flavor and vibrant color.
- Toast the bread lightly before adding toppings to prevent sogginess.
- Cook the bacon until it’s crispy to add a nice crunch to every bite.

Why you’ll love it

This pizza is a fresh twist on a classic favorite, combining crispy bread, savory bacon, and creamy basil mayo for a burst of flavor. It’s easy to make and perfect for a quick meal that feels special without much effort.

Serving ideas

Serve warm with a simple green salad or a side of roasted vegetables. A light white wine or sparkling water with lemon pairs well to balance the richness of the mayo and bacon.

Storage & leftovers

If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in the oven or toaster oven to keep the bread crisp without drying out the toppings.