BLT Pizza with Arugula
Recipe type: pizza
  • 12-inch par-baked pizza shell
  • 13 cup whipped ricotta blended with 3 tablespoons mayonnaise
  • 3 - 4 fresh plum or Roma tomatoes, sliced lengthwise
  • 6 ounces shredded mozzarella or provolone
  • 4 strips bacon or pancetta cooked crisp and coarsely chopped
  • 1 cup firmly packed arugula
  1. Spread the ricotta/mayo mixture over the par-baked pizza shell.
  2. Arrange slices of tomato over the ricotta mixture, overlapping them slightly.
  3. Spread half of the shredded cheese evenly over the tomatoes.
  4. Sprinkle on the cooked bacon or pancetta.
  5. Sprinkle on the remaining cheese.
  6. Bake in the oven until the crust is brown & the cheese is melted.
  7. Let cool for 2 min.
  8. Arrange the arugula over the cheese.
  9. Serve.
Recipe by Pizza Today at