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.
Ingredients
- 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
Instructions
- 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.
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, 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.
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
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!