Rating: 4 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Tiffany Vickers Davis
Recipe by Cooking Light July 2014

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Read the full recipe after the video.

Recipe Summary test

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

353 calories; fat 14g; saturated fat 3.3g; mono fat 6.7g; poly fat 2.3g; protein 13g; carbohydrates 41g; fiber 7g; cholesterol 15mg; iron 1mg; sodium 658mg; calcium 134mg.
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