Pancetta And Arugula Pizza

• 2 pkg (1/4 oz each) quick rise yeast
• 1/4 cup olive oil
• 5 cups bread flour
• 1 tbsp salt
• 1/2 cup pizza sauce
• 4 oz sliced pancetta
• 8 oz sliced mozzarella
• 1 cup arugula leaves
• None None Olive oil, to serve (optional)

1. Lightly grease 2 baking pans. Sprinkle yeast over 1 1/2 cups warm water and oil in a medium bowl. Let stand for 5 mins, until foamy.
2. Sift flour and salt into a large bowl. Add yeast mixture. Mix to a soft dough. Turn out onto a lightly floured board. Knead for 10 mins, until dough is smooth and elastic. Place in a lightly greased bowl. Cover with a tea towel. Let stand in a warm place until doubled in size (about 45 mins).
3. Preheat the oven to 425u0b0F. Punch down dough with fist to release gas. Knead for a few minutes. Divide dough in half. Press or roll out to form two 11-inch circles. Place on prepared pans. Spread each pizza with sauce and top evenly with the pancetta and mozzarella.
4. Bake for 10-15 mins, until golden. Top with arugula and drizzle with a little olive oil, if desired. Serve immediately.

yeast, olive oil, bread flour, salt, pizza sauce, pancetta, mozzarella, arugula, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/30248 (may not work)