Bacon, Tomato, and Arugula Pizza

If you need to make this pizza in a hurry, speed up the process of warming the dough by microwaving chilled dough at HIGH for 1 minute; let stand, covered, 10 minutes; then roll out.

Ingredients

 

1 pound refrigerated fresh pizza dough

Cooking spray 

5 apple wood-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

 

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 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.