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Categories:
tomatoes oregano black pepper mayonnaise olive oil garlic fresh pizza dough cornmeal center weight Mozzarella arugula
Viewed: 18 - Published at: 8 months agoIngredients
- 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
Method
- Place a pizza stone on the bottom rack of an oven and preheat to 400 F.
- Arrange tomato slices on a parchment lined rimmed baking sheet and sprinkle with oregano and pepper.
- Place baking sheet on baking stone.
- Bake at 400 F for 20 minutes.
- Tomatoes should no longer look wet.
- Remove the pan of tomatoes but keep the pizza stone warming in the oven.
- Increase the oven temperature to 500 F.
- Combine the mayo, oil and garlic in a small bowl.
- Using well floured hands, pat dough into a ten inch circle.
- Place dough on a pizza peel or the bottom of a baking sheet that has been sprinkled with cornmeal.
- Pierce dough with a fork.
- Carefully transfer the dough onto the hot pizza stone in the oven.
- Bake for 5 minutes.
- Carefully remove pizza stone from the oven.
- Brush mayo mixture over crust leaving a 1 inch border.
- Top with tomatoes, bacon and cheese.
- Spray edge of crust with cooking spray and return pizza to oven for an additional 10 minutes or until cheese has melted.
- Top with arugula before serving.
- Recipe adapted from Cooking Light.
