{Recipe Redux} Arugula, Bacon, Onion and Ricotta Pizza

21 Jan

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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.

IMG_8198

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.

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6 Responses to “{Recipe Redux} Arugula, Bacon, Onion and Ricotta Pizza”

  1. Serena Ball January 21, 2014 at 1:49 pm #

    HA! I didn’t even notice how long the title was, just thought: YUM! Love that you included crust + topping + salad recipes for this great combo!

  2. Deanna Segrave-Daly (@tspbasil) January 21, 2014 at 3:12 pm #

    This is like all my favorite toppings in one – and I just made homemade ricotta the other day so great timing!

  3. Bridge B January 22, 2014 at 12:05 am #

    I think arugula is one of my favorite greens, anything it touches has to be excellent :). Good combos!

  4. Kristina @ Love & Zest January 22, 2014 at 9:24 am #

    YUMMY! I sure do love this flavor combo!

  5. Francesca January 25, 2014 at 4:04 pm #

    Looks scrumptious! Can’t wait to follow you on the ReDux 🙂

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