Rating: 4.5 stars
26 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Deb Wise
Recipe by Cooking Light October 2011

Gallery

Credit: John Autry and Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
40 mins
Yield:
Serves 6 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.

  • 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.

  • 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.

Nutrition Facts

314 calories; fat 9.1g; saturated fat 4.5g; mono fat 2.1g; poly fat 2.1g; protein 13.5g; carbohydrates 50.2g; fiber 2.1g; cholesterol 17mg; iron 2.5mg; sodium 770mg; calcium 124mg.
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