An American classic de-constructed into a pizza. Yep, that’s right. The gloriousness of a blt sammich rolled out onto pizza. It’s quick, easy, and quirky. If you feel like you are missing the mayo combine 1/4 cup of mayo with 1 Tablespoon of oil and drizzle on top, but I encourage you to try it straight up first – with extra dressed arugula. Salad & pizza go great together – this one even more so!! 🙂
- 1 pound refrigerated fresh pizza dough
- Cooking spray
- 5 applewood-smoked bacon slices
- 2 cups grape tomatoes, halved lengthwise
- 1/2 teaspoon crushed red pepper
- 1 tablespoon yellow cornmeal
- 1/2 cup lower-sodium marinara sauce (such as McCutcheon’s)
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 1 cup baby arugula
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon white wine vinegar
White Pizza Sauce or Mayo Sauce
- 1/4 cup mayo
- 1 Tbsp olive oil
- season to taste (salt, pepper, garlic, etc.)
DIRECTIONS: Preheat oven to 450°. Place dough in a bowl coated 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. Drizzle with “mayo sauce” if so desired: Combine 1/4 cup mayo with 1 Tbsp olive oil, whisk until smoothly (season with salt + pepper as desired). Serve!!
This is a fun alternative to a Summer favorite! Thanks to: Cooking Light: A New Way to Cook Light. It’s been bringing fresh new ideas to our table and keeping us on our toes!
Here is to bacon & Summer’s bounty,