BLT Pizza with Bacon, Arugula & Tomato

BLT Pizza with Bacon, Arugula & Tomato

Recipe from: 
Director of Wine Education, Rachel Voorhees
Ingredients: 

Homemade pizza dough:

  • 1 cup warm water
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 2-3 cups flour (see note)

BLT Pizza with Bacon, Arugula & Tomato

Pizza dough recipe from above or store bought dough

  • 1/2 cup tomato sauce
  • 4 slices cooked bacon, crumbled
  • 2 Roma tomatoes, cut into 1/4-inch thick circles
  • 1/2 cup (packed) grated mozzarella cheese
  • 3 Tbls grated Parmesan cheese
  • 1 cup (packed) baby arugula
  • 3/4 tsp fresh lemon juice
  • 1 Tbls extra-virgin olive oil
  • 1/4 tsp ground pepper
Directions: 

Homemade pizza dough:

In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth.
Knead the dough for 2-3 minutes (5-6 minutes if kneading by hand).
Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings (see below), and bake at 450 degrees F on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes.

BLT Pizza with Bacon, Arugula & Tomato:

Preheat the oven to 450 degrees F. If using a pizza stone, heat the stone in the preheated oven for about 10 minutes.
Roll out dough on large cutting board. 
Spread tomato sauce over crust.
Add the mozzarella cheese, followed by bacon, tomato circles, mozzarella cheese and top with Parmesan cheese.
Transfer pizza to either a pizza stone or baking sheet. 
Bake until the cheese is melted and the crust is golden brown, 8-10 minutes.
Transfer the pizza to a cutting board and let rest for 5 minutes before slicing.
While the pizza is resting, place the arugula in a small bowl and toss it with the lemon juice, olive oil and ground pepper.
Top pizza with the arugula.
Slice the pizza and serve with Davis Bynum Clone 667 Pino Noir !