How to Make Delicious Bacon, Tomato, and Arugula Pizza | MyRecipes

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat content while maintaining a similar flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella has fewer calories, while provolone is a budget-friendly cheese option.

Let the refrigerated pizza dough rest for about 15 minutes to loosen the gluten.

Cook Applewood smoked bacon in a skillet until crisp, about a few minutes on each side; drain on paper towels.

Blot excess grease from the bacon if necessary.

Cook grape tomatoes in the bacon drippings for about 2 minutes or until bright and tender; dab off some fat if needed.

Add crushed red pepper to the tomatoes and sauté together.

Sprinkle a cutting board with cornmeal to prevent sticking and help with a crispy crust.

Press out the dough with hands, then roll it out to about 12 inches in diameter.

Transfer the rolled dough to a pizza pan.

Spread low sodium marinara over the dough, leaving about a ½ inch crust around the borders.

Top with mozzarella cheese, then layer with cooked tomatoes and pieces of bacon.

Add another layer of mozzarella cheese on top of the bacon and tomatoes.

Bake the pizza in a 450°F (232°C) oven for about 15 to 20 minutes or until the top is golden brown and bubbly.

Remove the pizza from the oven and add arugula on top.

Toss the arugula with olive oil and white wine vinegar before adding it to the pizza.

Cut the pizza into six servings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens