Bacon Arugula and Tomato Thin Crust Pizza
- 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.