Bacon, Tomato, and Arugula Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Instead of having an arugula salad on the side, put it on top of your pizza for fresh flavor that pairs perfectly with the tomato and applewood-smoked bacon pizza toppings. Ingredients:
1 pound refrigerated fresh pizza dough |
cooking spray |
5 applewood-smoked bacon slices |
2 cups grape tomatoes, halved lengthwise |
1/2 teaspoon crushed red pepper |
1 tablespoon yellow cornmeal |
1/2 cup lower-sodium marinara sauce (such as mccutcheon's) |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
1 cup baby arugula |
1 teaspoon extra-virgin olive oil |
1/2 teaspoon white wine vinegar |
Directions:
1. Preheat oven to 450°.
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
3. Cook bacon in a skillet over medium heat until crisp. Remove bacon; crumble. Add tomatoes and pepper to drippings in pan; cook 2 minutes, stirring occasionally.
4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce evenly over dough, leaving a 1/2-inch border. Top with tomatoes and bacon. Sprinkle cheese over top. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden. Combine arugula and remaining ingredients; top pizza with arugula mixture.
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