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.
1 pound refrigerated fresh pizza dough
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
How to Make It
Preheat oven to 450°.
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.
This was VERY good. My first time putting together a home made pizza, so it took me longer, but well worth it! I had prosciutto on hand, so used that instead of bacon. Yum. Everyone loved it!! Also used pizza dough from Whole Foods...made an excellent crust!
One of the ladies in our Cooking Light group made this for our get together last night. It was, hands down, the favorite of the night. She did advise the following changes... she used a Boboli pizza shell instead of making homemade and she did add a little extra bacon. All 12 of us thought it was VERY GOOD. I will definitely be adding to my recipe book.
this was really easy and really good! i made a few changed because of ingredients. i didn't have the red pepper so i used garlic when sautéing the tomatoes in the bacon fat. i also just put the arugula on then covered with cheese and baked it instead of adding it on in the end. both my husband and brother in law (both picky eaters) loved it.
This was very well received by the family. We found it a little heavy on the tomato side (tomato sauce with tomatoes on top). When I make it again, I'll drizzle a garlic aioli over the whole thing just before serving to give it a real BLT flavor and cut some of the tomato flavor.
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