Bacon, peppery arugula and sweet plum tomatoes sit atop crispy grilled pizza crust in this inventive take on the classic diner sandwich. Let the dough come to room temperature and divide in half before rolling so that it's easier to handle.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2014
Ingredients
Method
In large skillet over medium heat, cook bacon until slightly crisp, about 8 minutes. Transfer to paper towel–lined plate; let cool slightly. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Chop into 1-inch (2.5 cm) pieces; set aside.
On lightly floured work surface, roll out or press dough into two 6- x 10-inch (15 x 25 cm) ovals; brush tops with 1 tbsp olive oil. Place, oiled sides down, on greased grill over medium heat; grill, uncovered, until bubbles form on tops and bottoms are grill-marked, about 3 minutes. Flip dough; close lid and grill just until no longer doughy underneath, about 1 minute. Transfer to baking sheet or large platter.
Brush grill-marked sides of crusts with 1 tbsp olive oil. Top with tomatoes, Parmesan cheese and bacon. Transfer to grill; close lid and grill until cheese is melted and undersides are browned, 5 to 8 minutes.
Toss arugula with 1 tsp of olive oil and a pinch each salt and pepper; scatter over tops of pizzas.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 988 mg
- Sugars 6 g
- Protein 24 g
- Calories 485.0
- Total fat 25 g
- Potassium 484 mg
- Cholesterol 46 mg
- Saturated fat 8 g
- Total carbohydrate 44 g
%RDI
- Iron 22.0
- Folate 45.0
- Calcium 41.0
- Vitamin A 10.0
- Vitamin C 13.0
