Bacon, Tomato, and Arugula Pizza

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.