Bacon, Tomato, and Arugula Pizza

So D made this.  It wasn't as crispy as we would have thought but it was still good. The only thing missing was mayonaise to make it a BLT pizza from California Pizza Kitchen.

Would have again.

Bacon, Tomato, and Arugula Pizza

YIELD: Serves 6 (serving size: 1 slice)
TOTAL:40 Minutes
COURSE: Main Dishes

Ingredients
1 pound refrigerated fresh pizza dough (used Pillsbury Pizza Dough)

Cooking spray
5 applewood-smoked bacon slices
2 cups grape tomatoes, halved lengthwise (used Roma)
1/2 teaspoon crushed red pepper
1 tablespoon yellow cornmeal
1/2 cup lower-sodium marinara sauce (such as McCutcheon's) (used whatever Basil and Garlic Tomato Sauce was in the fridge)
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

Preparation
1. Preheat oven to 450°.
2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
3. 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.
4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle (kept a rectangle) 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.

Nutritional Information
Calories: 314; Fat: 9.1g; Saturated fat: 4.5g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 2.1g; Protein: 13.5g; Carbohydrate: 50.2g; Fiber: 2.1g; Cholesterol: 17mg; Iron: 2.5mg; Sodium: 770mg; Calcium: 124mg

Cooking Light OCTOBER 2011