Vegan Bac’n, Arugula, and Tomato Pizza

Also had some leftover arugula this week so I threw this recipe together last minute. Super tasty and left us with lots of leftovers!

photo 3

before being topped with arugula

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
  • arugula
  • 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
photo 4layer of daiya cheese and lastly heavily powder with your vegan parmesan.

Bake this at 425 for 14 minutes.

While this is baking, take a large salad bowl and mix the arugula with the lemon juice and another 2-3 TBsp parmesan. 

Once out of the oven, cooled, and sliced top the pizza with the arugula mixture.

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