Pizzettes with Pear, Bacon and Swiss
- 1 of 1 Cut 1 lb refrigerated pizza dough into 8 equal pieces and place on 2 greased baking sheets, loosely covered with plastic wrap. Let sit for 2 hours in a warm place. Form into rounds and return to baking sheets. Brush with extra-virgin olive oil, then top with 6 oz (1 1/2 cups) shredded Swiss cheese, 1 1/2 very thinly sliced green Anjou or Bartlett pears and 4 slices diced uncooked smoked bacon. If desired, drizzle with pure maple syrup. Bake at 450 degrees for 16 to 18 minutes, until crust is browned. Top with 2 cups arugula and freshly cracked black pepper. Slice each pizzette in half.
Servings Per Recipe: 16
Per Serving: 270 mg sodium, 16 g carb., 1 g fiber, 5 g pro., 160 kcal cal., 8 g Fat, total