Also had some leftover arugula this week so I threw this recipe together last minute. Super tasty and left us with lots of leftovers!
Ingredients (there is enough here to make two pizza pies):
- premade pizza dough
- 2 beefsteak tomatoes, sliced thinly
- 1 package of vegan bac’n, cut in to 1-inch square pieces
- 2 TBsp lemon juice
- vegan parmesan (I had new high end, aka expensive, nut based parmesan from veganessentials.com)
- pizza sauce
- daiya mozzarella cheese
Roll out your dough and spread with a thin layer of pizza sauce. Then top the pizza with the tomato slices. Next sprinkle the bac’n pieces all over the pizza. Top this with a thin
layer of daiya cheese and lastly heavily powder with your vegan parmesan.
Bake this at 425 for 14 minutes.
Once out of the oven, cooled, and sliced top the pizza with the arugula mixture.