Bacon, Tomato, And Arugula Pizza

• 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 450u0b0.
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 450u0b0 on bottom oven rack for 17 minutes or until crust is golden. Combine arugula and remaining ingredients; top pizza with arugula mixture.

dough, cooking spray, bacon, grape tomatoes, red pepper, yellow cornmeal, lower, mozzarella cheese, baby arugula, extravirgin olive oil, white wine vinegar

Taken from www.myrecipes.com/recipe/bacon-tomato-arugula-pizza (may not work)