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Bacon, Tomato, and Arugula Pizza

Bacon, Tomato, and Arugula Pizza
Photo: John Autry and Randy Mayor; Styling: Leigh Ann Ross
Total time 40 mins
Yield

Serves 6 (serving size: 1 slice)

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

Nutrition 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

How to Make It

  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.