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Bacon Arugula and Tomato Thin Crust Pizza

10 min
35 min


  • 1 package Coleman Natural Bacon
  • 1 refrigerated thin-crust pizza crust
  • ¼ cup Alfredo sauce
  • 1 ½ cups tomatoes, diced
  • 1 cup fresh arugula


1 Preheat the oven to 400°F.

2 Line a baking sheet with aluminum foil and then arrange the bacon strips directly onto the foil.

3 Bake for 15 minutes.

4 Meanwhile, unroll the refrigerated pizza crust and and spread the Alfredo sauce onto the dough, leaving about a ¼-inch around the edges.

5 Evenly sprinkle the diced tomatoes over the sauce.

6 Once the bacon is cooked, dice the bacon into ½-inch pieces.

7 Spread two-thirds of the bacon over the tomatoes -- reserving the last third for topping the pizza after it is cooked.

8 Bake the pizza using the parchment paper directly on the oven rack for 15-20 minutes until the edges are browned, tomatoes cooked and the sauce bubbling.

9 Remove from the oven and top with the arugula and remaining bacon. Cut into pieces and serve.

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