Pesto & Applewood Bacon Pizza W/ Arugula-Apple Salad
- Pizza
- 2 ounces pecan halves, roughly broken
- 1/2 teaspoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 1 ball of pizza dough, purchased or homemade
- 3 tablespoons pesto
- 6 ounces fresh mozzarella
- Arugula Salad
- 8 ounces each slicecut in 4 pieces and cooked until golden brown
- 1/2 medium crisp red or pink skinned apple
- 2 ounces baby arugula
- 1 teaspoon extra virgin olive oil
- 1 teaspoon good balsamic vinegar
- Pinch sea salt
- a few grinds freshly ground pepper
- Place a pizza stone on a rack in the lower third of for oven and preheat oven to 350?F. Combine the 1/2 teaspoon olive oil and 1/4 teaspoon sea salt with pecans in a small pan. Toast until deep golden and aromatic, about 7-8 minutes. I recommend setting a timer (pecans are too expensive to burn and it happens quickly - trust me I know!) Set aside to cool. Increase oven temperature to 475?F.
- Sprinkle a piece of parchment paper, about the size of your pizza stone, lightly with cornmeal and place it on a pizza paddle or a large cutting board. Set aside.
- On a floured work surface, flatten the dough with your hands. Start at the center and work outwards, using your fingers to press and stretch the dough to a 10-12 inch circle. If the dough resists stretching, let it rest for a few minutes, this relaxes the glutens in the flour and makes the dough easier to work with.
- Fold dough in half, then in quarters and transfer to prepared parchment paper. Unfold dough and reshape as needed,
- Spread dough evenly with pesto and sprinkle mozzarella on top. Carefully open oven and slide parchment paper and dough onto the preheated stone. Bake for 5- 7 minutes or until golden brown. Check after 5 minutes and turn pizza if one side is getting too brown.
- While pizza is baking, make the arugula (rocket, if you're in England!) salad. Place arugula in a medium size bowl. Drizzle with olive oil and balsamic vinegar, add a pinch of sea salt and a couple grinds of pepper. Toss with two forks to coat leaves with oil and vinegar.
- Remove pizza from oven. Evenly distribute bacon, then arugula, apples and pecans. Cut and enjoy!
pecan, extra virgin olive oil, salt, pizza, pesto, mozzarella, arugula, golden brown, crisp red, arugula, extra virgin olive oil, balsamic vinegar, salt, ground pepper
Taken from food52.com/recipes/14950-pesto-applewood-bacon-pizza-w-arugula-apple-salad (may not work)