1. Preheat oven to 400 degrees Fahrenheit.
  2. Place a pizza stone on the bottom rack.
  3. Arrange tomato slices on a baking sheet with parchment paper.
  4. Sprinkle tomatoes with oregano and black pepper.
  5. Bake for 20 minutes and remove tomatoes; keep pizza stone in oven.
  6. Arrange bacon slices on a different baking sheet.
  7. Bake for 15 minutes or until desired crispiness.
  8. Remove from oven and place on a paper towel-lined plate. Break into pieces after they've cooled.
  9. Increase oven temperature to 500 degrees.
  10. Combine mayonnaise, olive oil, chives and garlic in a small bowl.
  11. Using well-floured hands and a little flour on the counter, roll/pat dough into a 10-inch circle.
  12. Place rolled dough on pizza peel and pierce the dough with a fork.
  13. Transfer to preheated pizza stone and bake for 5 minutes.
  14. Carefully remove pizza stone and brush mayonnaise mixture over the crust leaving a 1-inch border. 15. Top with tomatoes and bacon and mozzarella slices.
  15. Bake 10 minutes or until cheese melts.
  16. Remove from oven and let cool about 5 minutes.
  17. Top with arugula and cut into slices.

Recipe by Regan Baroni at