All the components of America's favorite summer sandwich are here--even the mayonnaise. Yes, it turns out adding some oil to the mayo makes a creamy sauce that fully covers the pie and gives a richer taste to the pizza.
1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 cup canola mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh chives
2 garlic cloves, grated
4 center-cut bacon slices
10 ounce fresh pizza dough
1 tablespoon cornmeal
2 ounces part-skim mozzarella cheese, shredded
1 cup baby arugula
How to Make It
Place a pizza stone on bottom oven rack. Preheat oven to 400°.
Arrange tomato slices on a parchment-lined baking sheet; sprinkle with oregano and pepper. Place baking sheet directly on pizza stone. Bake at 400° for 20 minutes or until tomatoes are no longer wet. Remove tomatoes; keep stone in oven.
Increase oven temperature to 500°.
Combine mayonnaise, oil, chives, and garlic in a small bowl.
Cook bacon in a skillet over medium heat until crisp; drain on paper towels. Break into pieces.
Using well-floured hands, pat dough into a 10-inch circle. Place dough on a pizza peel or baking sheet sprinkled with cornmeal. Pierce dough with a fork; transfer to preheated pizza stone. Bake at 500° for 5 minutes.
Carefully remove pizza stone from oven. Brush mayonnaise mixture over crust, leaving a 1-inch border; top with tomatoes and bacon. Top with cheese; coat crust edge with cooking spray. Bake 10 minutes or until cheese melts and crust browns. Top with arugula. Cut into 8 slices.
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