Ingredients

The following ingredients have 4 Servings
  • Dough for 1 large pizza
  • 3 bacon slices
  • 1 cup (approximately 200 grams) cherry or grape tomatoes (halved lengthwise)
  • 1/2 teaspoon crushed red pepper
  • Cornmeal (for sprinkling)
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil (divided)
  • 1/2 cup marinara sauce
  • 6 ounces mozzarella cheese (shredded)
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 cup arugula
  • 1/2 teaspoon white wine vinegar

Instruction

  • Preheat the oven to 500 degrees F (250 C) and preheat a pizza stone or baking sheet for at least 30 minutes. While the stone is preheating, let the pizza dough rest at room temperature.
  • Cook bacon in a skillet over medium heat until crisp. Remove bacon and crumble. Add tomatoes and crushed red pepper to the skillet, and cook for 2 minutes, stirring occasionally.
  • Lay out a pizza peel or parchment paper and dust lightly with cornmeal. Shape the pizza dough into a 12”-14” circle using lightly floured hands and/or a rolling pin. Lay the shaped dough on the cornmeal-dusted surface, and lightly brush the outer edge with 1 tablespoon olive oil.
  • Spread sauce evenly onto the dough. Sprinkle with mozzarella, followed by the crumbled bacon, tomatoes, and Parmesan.
  • Gently transfer the pizza to the preheated surface (if using parchment paper, I usually slide the pizza straight in with the parchment still underneath it). Bake until the cheese is melted and the crust is lightly browned, 8-10 minutes.
  • While pizza is baking, toss arugula with 1 teaspoon olive oil and white wine vinegar. Remove pizza from the oven, top with the arugula, and let cool slightly before slicing and serving.