Bacon, Tomato, and Arugula Pizza

Photo: John Autry and Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

Serves 6 (serving size: 1 slice)

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 314
Fat 9.1 g
Satfat 4.5 g
Monofat 2.1 g
Polyfat 2.1 g
Protein 13.5 g
Carbohydrate 50.2 g
Fiber 2.1 g
Cholesterol 17 mg
Iron 2.5 mg
Sodium 770 mg
Calcium 124 mg

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

Preparation

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.

Note:

Deb Wise,

October 2011