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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 314
  • Fat: 9.1g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 2.1g
  • Protein: 13.5g
  • Carbohydrate: 50.2g
  • Fiber: 2.1g
  • Cholesterol: 17mg
  • Iron: 2.5mg
  • Sodium: 770mg
  • Calcium: 124mg

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. 1. Preheat oven to 450°.
  2. 2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
  3. 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. 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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