Spicy pizza with bacon and arugula

To use up the last of the arugula, leftover from my baked sweet potato and salad dinners earlier in the week, I decided to make a salad-topped pizza. I also had leftover bacon. So of course that was going on it too.

When it comes to homemade pizza, I keep it simple, stupid. I don't want to make dough and then make a pizza. I want to make a pizza. So, no shame, I buy dough from the bakery at my favorite Publix.

Spicy pizza with bacon and arugula

1 lb pizza dough
4 slices of bacon
1/2 tsp red pepper flakes
1/2 cup pizza sauce
a whole bunch of mozzarella cheese, shredded
couple handfuls of arugula, (VERY) lightly dressed (I used the leftover champagne vinaigrette)

Preheat oven according to pizza dough instructions (usually 400ish).

Let your dough sit out in a covered bowl (lightly greased with cooking spray) while you're makin bacon. Doesn't matter how you choose to cook your bacon, but I did mine in the pan until crispy.

Roll out your dough to desired thickness--about 12in circle in the end. Spread your sauce evenly over it, top with bacon and red pepper flakes for a spicy kick. Cover with cheese and bake according to dough instructions (usually 12-15mins) or until crust is golden. Let cool for a sec on a cutting board while you get your arugula ready.

Toss your arugula in a teeeeeeny bit of dressing, and place lightly on top of pizza. Slice and enjoy!

Reheat: if you reheat your pizza in the oven the next day, remove the arugula until the pizza is heated through so it doesn't get wilted.


Bon app!