I know that the title is long and cumbersome, but I felt like I had to get your attention! This month’s Recipe Redux‘s task was to blog a pizza recipe ~ everyone’s favorite! This comes at perfect timing during award-show season, and of course, football. This recipe was born from my love of pizza and salad, together. I absolutely love the bacon, ricotta, herb pizza from OTTO Pizzeria, so that was the inspiration for this! It’s a nice break from regular ‘ol margherita pizza.
Arugula, Bacon, Onion and Ricotta Pizza
For the pizza dough:
3 cups all-purpose flour (Note: you can replace up to 1.5 cups whole wheat flour)
1 (.25 oz) package active dry yeast
2 Tablespoons vegetable oil
1 teaspoon kosher salt
1 Tablespoon white sugar
1 cup warm water (100 degrees F/45 degrees C)
For the topping:
1 large white or yellow onion, sliced thinly
5-6 slices bacon, chopped
1 Tablespoon fresh thyme
1 cup fresh whole-milk ricotta cheese
1 cup shredded mozzarella cheese
salt to taste
For the arugula salad:
1 6-oz bag arugula
2 Tablespoons extra virgin olive oil
1 Tablespoon freshly squeezed lemon juice (or balsamic vinegar)
salt and pepper to taste
Preheat oven to 375 degrees F.
Crisp bacon in saute pan. Remove with slotted spoon and drain on paper-towel lined plate. In the same pan, saute onion in the bacon fat for 10-15 minutes, until soft and caramelized. Season with salt, to taste. Add fresh thyme. Remove from heat.
Meanwhile make the crust: Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water until combined. Spread out on a large pizza stone or baking sheet. Pierce with a fork. Pre-bake crust for 5 minutes.
Assemble pizza by topping pre-baked crust with onions and bacon. Scatter shredded mozzarella cheese. Top with dollops of ricotta cheese. Bake for 10-12 minutes, or until desired crispness. Cut into slices.
While the pizza is baking, make the salad. Whisk olive oil, lemon juice (or vinegar), salt and pepper in a salad bowl. Add arugula and toss well.
To serve: top slices of pizza with handful of arugula.