Hands-on Time
15 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: 2 slices)

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.

How to Make It

Step 1

Place a pizza stone on bottom oven rack. Preheat oven to 400°.

Step 2

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.

Step 3

Increase oven temperature to 500°.

Step 4

Combine mayonnaise, oil, chives, and garlic in a small bowl.

Step 5

Cook bacon in a skillet over medium heat until crisp; drain on paper towels. Break into pieces.

Step 6

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.

Step 7

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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