BLT Pizza

• 1 pound Roma Tomatoes, Sliced
• 1 teaspoon Dried Oregano
• 1/2 teaspoons Black Pepper
• 1/4 cups Mayonnaise
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Grated
• 1 package (10 Oz. Size) Fresh Pizza Dough
• 1 Tablespoon Cornmeal
• 4 slices Center Cut Bacon Slices, Cooked And Crumbled
• 8 ounces, weight Mozzarella, Shredded
• 1 cup Baby Arugula

1. Place a pizza stone on the bottom rack of an oven and preheat to 400 F.
2. Arrange tomato slices on a parchment lined rimmed baking sheet and sprinkle with oregano and pepper.
3. Place baking sheet on baking stone.
4. Bake at 400 F for 20 minutes.
5. Tomatoes should no longer look wet.
6. Remove the pan of tomatoes but keep the pizza stone warming in the oven.
7. Increase the oven temperature to 500 F.
8. Combine the mayo, oil and garlic in a small bowl.
9. Using well floured hands, pat dough into a ten inch circle.
10. Place dough on a pizza peel or the bottom of a baking sheet that has been sprinkled with cornmeal.
11. Pierce dough with a fork.
12. Carefully transfer the dough onto the hot pizza stone in the oven.
13. Bake for 5 minutes.
14. Carefully remove pizza stone from the oven.
15. Brush mayo mixture over crust leaving a 1 inch border.
16. Top with tomatoes, bacon and cheese.
17. Spray edge of crust with cooking spray and return pizza to oven for an additional 10 minutes or until cheese has melted.
18. Top with arugula before serving.
19. Recipe adapted from Cooking Light.

tomatoes, oregano, black pepper, mayonnaise, olive oil, garlic, fresh pizza dough, cornmeal, center, weight mozzarella, arugula

Taken from tastykitchen.com/recipes/main-courses/blt-pizza-2/ (may not work)