Arugula Tomato Bacon Pizza
There’s nothing quite like pizza night at home—especially a flavorful combo of juicy tomatoes, crisp bacon, salty Parmesan, and peppery arugula. With a BLT vibe, every bite is perfectly savory and fresh, and it’s surprisingly easy to pull off in your very own oven.
Ingredients
- dough for 1 large pizza
- 2 bacon slices
- 1 cup cherry or grape tomatoes halved
- 1/2 teaspoon red pepper flakes
- cornmeal for sprinkling
- 1 Tablespoon plus 1 teaspoon extra-virgin olive oil divided
- 1/2 cup marinara sauce homemade or storebought
- 1 and 1/2 cups shredded mozzarella cheese about 6 ounces by weight
- 2 Tablespoons grated Parmesan cheese
- 1-2 cups arugula
- 1/2 teaspoon white wine vinegar
Instructions
- Preheat the oven to 500°F and place a pizza stone or large baking sheet inside for at least 30 minutes. While the oven and baking surface are heating up, let the pizza dough come to room temperature and rest.dough for 1 large pizza
- Fry the bacon in a skillet over medium-high heat until crisp, then remove and chop or crumble into small pieces. Leave the rendered bacon fat in the pan.2 bacon slices
- Add tomatoes and crushed red pepper to the skillet in which the bacon cooked, still over medium heat. Cook for 2 minutes, stirring occasionally. Remove from the heat and set aside.1 cup cherry or grape tomatoes, 1/2 teaspoon red pepper flakes
- When ready to assemble the pizza, lay out a large piece of parchment paper and dust it lightly with cornmeal. Using well-floured hands, stretch and shape the pizza dough into a 12”-14” circle. Lay the shaped dough on the cornmeal-dusted parchment, and lightly brush the outer edge with 1 Tablespoon olive oil.cornmeal, 1 Tablespoon plus 1 teaspoon extra-virgin olive oil
- Spread sauce evenly onto the dough. Sprinkle with mozzarella, followed by the crumbled bacon, tomatoes, and Parmesan.1/2 cup marinara sauce, 1 and 1/2 cups shredded mozzarella cheese, 2 Tablespoons grated Parmesan cheese
- Gently transfer the pizza to the preheated surface. (If using parchment paper, I usually slide the pizza straight in with the parchment still underneath it. Using a pizza peel is another option.) Bake for 8-10 minutes, until the cheese is melted and the crust is as brown as you like.
- While pizza is baking, toss arugula with the remaining 1 teaspoon olive oil and the white wine vinegar. Remove pizza from the oven, top with the arugula, and let cool slightly before slicing and serving.1-2 cups arugula, 1/2 teaspoon white wine vinegar
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Notes
- A pizza stone really helps give you get the best crust. A good one is not terribly expensive, plus you'll find many other uses for it.
- If your crust springs back or is very difficult to shape, let it rest for another 5-10 minutes and try again. It should not give you fits! A few more minutes to rest at room temperature helps the gluten in the dough relax.
- Recipe Inspiration: Cooking Light
Nutrition Estimate
Calories: 246 kcal, Carbohydrates: 25 g, Protein: 10 g, Fat: 11 g, Saturated Fat: 4 g, Cholesterol: 23 mg, Sodium: 645 mg, Potassium: 136 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 470 IU, Vitamin C: 4 mg, Calcium: 130 mg, Iron: 1.7 mg