Arugula Tomato Bacon Pizza
If you're looking for an easy, breezy, flavorful pizza, it doesn't get any better than this combo of arugula, bacon, and pan-roasted tomatoes. With a little marinara sauce and a lot of mozzarella, you'll be in pizza heaven in no time.
- Dough for 1 large pizza
- 3 bacon slices
- 1 cup (approximately 200 grams) cherry or grape tomatoes halved lengthwise
- 1/2 teaspoon crushed red pepper
- Cornmeal for sprinkling
- 1 tablespoon plus 1 teaspoon extra virgin olive oil divided
- 1/2 cup marinara sauce homemade or storebought
- 6 ounces mozzarella cheese shredded
- 2 tablespoons freshly grated Parmesan cheese
- 1 cup arugula
- 1/2 teaspoon white wine vinegar
Preheat the oven to 500 degrees F (250 C) and preheat a pizza stone or baking sheet for at least 30 minutes. While the stone is preheating, let the pizza dough rest at room temperature.
Cook bacon in a skillet over medium heat until crisp. Remove bacon and crumble. Add tomatoes and crushed red pepper to the skillet, and cook for 2 minutes, stirring occasionally.
Lay out a pizza peel or parchment paper and dust lightly with cornmeal. Shape the pizza dough into a 12”-14” circle using lightly floured hands and/or a rolling pin. Lay the shaped dough on the cornmeal-dusted surface, and lightly brush the outer edge with 1 tablespoon olive oil.
Spread sauce evenly onto the dough. Sprinkle with mozzarella, followed by the crumbled bacon, tomatoes, and Parmesan.
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). Bake until the cheese is melted and the crust is lightly browned, 8-10 minutes.
While pizza is baking, toss arugula with 1 teaspoon olive oil and white wine vinegar. Remove pizza from the oven, top with the arugula, and let cool slightly before slicing and serving.
- 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, try letting 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.
Calories: 246kcal, Carbohydrates: 25g, Protein: 10g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 23mg, Sodium: 645mg, Potassium: 136mg, Fiber: 1g, Sugar: 4g, Vitamin A: 470IU, Vitamin C: 4mg, Calcium: 130mg, Iron: 1.7mg
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