If you’re looking for a healthy take on an old favorite, consider having your pizza and salad in one dish. This Bacon, Tomato and Arugula Pizza is a great option. The arugula brings a broad range of healthy qualities. It is a good source of folic acid, Vitamins A, C and K. It is also a great way to get more vegetable base iron into your diet. Besides all of that, it adds a peppery flavor that compliments the bacon and tomato.
Bacon, Tomato and Arugula Pizza (source)
1 lb refrigerated fresh pizza dough
5 applewood-smoked bacon slices
2 cups grape tomatoes, halved lengthwise
½ teaspoon crushed red pepper
1 tablespoon yellow cornmeal
½ cup low sodium marinara sauce
¾ cup shredded part-skim mozzarella cheese
1 cup baby arugula
1 teaspoon extra virgin olive oil
½ teaspoon white wine vinegar
- Preheat oven to 450
- Coat a bowl with cooking spray. Place the dough in the bowl and cover. Let stand for 15 minutes.
- Cook bacon over medium heat. When bacon is crisp, remove from heat and crumble. Set aside. Add tomatoes and pepper to the bacon drippings in the pan; cook 2 minutes, stirring occasionally.
- Sprinkle a baking sheet with the cornmeal; roll the dough into a 12 inch circle on the baking sheet. Spread sauce evenly over the dough, leaving ½ inch border. Top the pizza with the tomatoes and crumbled bacon. Sprinkle cheese over pizza. Bake at 450 on bottom rack of oven for 17 minutes or until the crust is golden. Combine arugula and remaining ingredients; top the pizza with the arugula mixture.