Bacon Tomato & Arugula Pizza

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.

BLT Collage

Bacon, Tomato and Arugula Pizza

1 lb refrigerated fresh pizza dough
cooking spray
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.

BLT Pizza 1

cartoon-strawberry-9After a long day at work for husband, this was the perfect dinner, well after he picked off the tomatoes and gave them to me.  😉

Arroz Rojos

So my lesson in life – If you’re not sure how long a new recipe will take, then don’t take on another new recipe at the same time.  I started dinner late and wasn’t sure how the timing of everything would go, so I asked husband to step in and help, which he did.  What a great guy.

This recipe is from Step-by-Step Italian, Mexican & Chinese Recipes.

Substitutions made, noted below.

arroz rojos 1

Arroz Rojos

2 tblsp vegetable oil
1 c raw lon-grain white rice
1/2 c finely chopped white onion
1 clove garlic, minced
1/2 tsp salt
1/2 tsp ground cumin
dash chili powder
2 large tomatoes – peeled, seeded and chopped
1 1/2 c chicken broth
1/3 c shelled peas
2 tblsp chopped pimiento – I used corn

Heat oil in medium skillet over medium heat until hot.  Add rice.  Cook and stir 2 minutes or until rice turns opaque.

Add onion; cook and stir 1 minute.  Stir in garlic, salt, cumin and chili powder.  Add tomatoes; cook and stir 2 minutes.

arroz rojos 2

Stir in broth.  Bring to a boil over high heat.  Reduce heat to low.  Cover and simmer 15 minutes or until rice is almost tender.

Stir in peas and chopped pimiento.  Cover and cook 2 to 4 minutes until rice is tender and all liquid has been absorbed.  Rice grains will be slightly firm and separate, rather than soft and sticky.

arroz rojos 3

cartoon-strawberry-9Red rice.  It looks a little “sticker” than the picture in the cookbook, but it was a great compliment to the Creamy Almond Chicken.  In the future I’d add a little bit of tomato paste to bring out the red color and a splash or two of hot sauce to give it some heat.