Servings: 4 Yield: 1, 12-inch pizza Active Time 30 mins Total Time 45 mins
1. Preheat oven to 450 degrees F. Sprinkle a large baking sheet with 1 Tbs. cornmeal. Roll 1 lb. fresh pizza dough to a 12-inch circle and place on the prepared pan.
2. Using a fork, prick the dough in several places. Brush dough with 2 tsp. olive oil. Bake for 10 minutes or until lightly golden and set. Spread 1/2 cup marinara sauce over the crust and sprinkle with 1 cup shredded sharp cheddar cheese. Bake until edges are golden and crisp and cheese is melted, 6 to 8 minutes.
3. Toss 2 cups arugula with 1 Tbs. weekend-prepped vinaigrette. Top pizza with the arugula, 1/2 cup quartered cherry tomatoes, and 4 slices crisp cooked and crumbled bacon.
Tip Picky Eater Strategy
- Keep the arugula far away from the pizza (no touching!), and serve it as a side salad instead of on the pizza.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 494, Fat, total (g): 20, chol. (mg): 36, sat. fat (g): 7, carb. (g): 57, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 3, sugar (g): 7, pro. (g): 20, vit. A (IU): 978, vit. C (mg): 5, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 2, Pyridoxine (Vit. B6) (mg): , Folate (µg): 27, Cobalamin (Vit. B12) (µg): , sodium (mg): 928, Potassium (mg): 256, calcium (mg): 228, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.