Pizza With Arugula, Corn And Bacon

By Mark Bittman

Published July 25, 2000

Total Time
30 minutes
Rating
3(5)
Comments
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Featured in: THE MINIMALIST; On a Roll: Endless Combinations in Elegant Simplicity

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Ingredients

Yield:1 large, 2 medium, or more smaller pizzas

  • Pizza dough (see recipe)

  • 6 cups loosely packed arugula, measured after washing, drying and shredding

  • Kernels from 4 ears of corn

  • ½ cup minced bacon

Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 500 degrees.

  2. Step 2

    Top prepared pizza rounds with arugula, corn and bacon. Bake about 15 minutes, or until nicely browned.

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Ratings

3 out of 5
5 user ratings
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Comments

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Edie Harding

I eagerly looked for comments before I embarked on this pizza adventure. None to be had so I am writing up my experience. Remember to cook the bacon first otherwise this could be pretty gross. The taste was good but it is very hard to eat with the corn sliding around. It's pretty dry. I think I would sauce it up a bit if I did it next time. Not sure I will make it again but I am always game for something different. My husband did like it and ate it like a taco.

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