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Bacon, Tomato, and Arugula Pizza

Bacon, Tomato, and Arugula Pizza RecipePhoto: John Autry and Randy Mayor; Styling: Leigh Ann Ross


  • 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


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 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.


    Instead of having an arugula salad on the side, put it on top of your pizza for fresh flavor that pairs perfectly with the tomato and applewood-smoked bacon pizza toppings.

    Watch the video: Bacon, Tomato, and Arugula Pizza  

  • Yield: Serves 6 (serving size: 1 slice)

Nutritional Information

Calories per serving:314
Fat per serving:9.1g
Saturated fat per serving:4.5g
Monounsaturated fat per serving:2.1g
Polyunsaturated fat per serving:2.1g
Protein per serving:13.5g
Carbohydrates per serving:50.2g
Fiber per serving:2.1g
Cholesterol per serving:17mg
Iron per serving:2.5mg
Sodium per serving:770mg
Calcium per serving:124mg

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