Who doesn’t love bacon? Crispy, salty, rich bacon? And what better way to have a BLT than on a pizza??
This recipe is from Cooking Light, October 2011.
Substitutions made, noted below.
Bacon, Tomato and Arugula Pizza
1 lb refrigerated fresh pizza dough
5 applewood-smoked bacon slices
2 c grape tomatoes, halved lengthwise – I used 1 cup
1/2 tsp crushed red pepper
1 tblsp yellow cornmeal
1/2 c lower-soduim marinara sauce
3/4 c shredded part-skim mozzarella cheese
1 c baby arugula
1 tsp extra-virgin olive oil – I used grape seed oil
1/2 tsp white wine vinegar – I used balsamic vinegar
Preheat oven to 450 degrees. – I recently read a tip about baking homemade pizzas. Put your baking sheet or pizza stone into the oven as it is preheating. This will help to bake the crust evenly and avoid a soggy center.
Place dough in a bowl coasted 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.