Pesto-Bacon-Tomato Pizza with Arugula Salad Topper
- Place a baking stone in the oven and preheat oven to 500 degrees F. If you don't have a baking stone, use an inverted baking sheet placed on an oven rack.
- In a large skillet cook bacon over medium heat until crisp. Drain bacon, reserving 1 tablespoon of the drippings in the skillet. Place bacon on several layers of paper towels to drain well; coarsely chop bacon and set aside. Cook leeks in the reserved bacon drippings for 3 to 5 minutes or until tender. Remove from heat.
- Spoon pesto onto pizza crust; spread evenly almost to the edge. Top with tomato slices. Top with bacon and leeks. Sprinkle with cheese.
- Bake on the pizza stone or inverted baking sheet for 8 to 10 minutes or until crust is golden brown and cheese is bubbly and golden brown.
- Meanwhile, in a medium bowl whisk together olive oil, lemon juice, mustard, and salt. Add arugula; toss to coat. Using tongs, arrange arugula mixture in the middle of the pizza just before serving.
Whole Wheat Pizza Dough
- Brush a large bowl with olive oil; set aside.
- In the bowl of an electric mixer fitted with a dough hook or in a food processor, combine white whole wheat flour, bread flour, yeast, the sugar (if using), and salt. With the mixer on low speed or the food processor running, add the 2 tablespoons olive oil and the honey (if using); add 1-1/4 cups of the warm water. Mix or process until all of the ingredients are combined, adding more of the warm water as needed. If using a mixer, increase the speed to medium and continue to knead about 2 minutes or until a soft dough forms. If using a food processor, continue to process until dough forms a wet ball.
- Place dough in the prepared bowl; turn once to coat dough surface. Cover with plastic wrap, making sure dough does not touch plastic wrap. Let stand at room temperature (70 degrees F to 72 degrees F) for 30 minutes. Chill in the refrigerator for at least 8 hours or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
- Two hours before assembling the pizzas, remove chilled dough from refrigerator. Lightly coat a baking sheet with cooking spray or olive oil. Cut dough into two portions. Form each portion into a smooth round ball*. Place each ball of dough on the prepared baking sheet. Lightly coat with cooking spray or olive oil. Lightly cover with plastic wrap. Let dough stand to come to room temperature.
- On a lightly floured surface, use your lightly floured hands to stretch each ball of dough to a circle 10 to 12 inches in diameter (1/4 to 1/2-inch thick). Sprinkle a baking peel or inverted baking sheet with cornmeal; place dough circle on peel or baking sheet. Repeat with the remaining dough portion.
- Add desired toppings. Bake according to recipe directions.
From the Test Kitchen
At this point, the dough portions can be placed in a storage container that has been lightly coated with nonstick cooking spray or brushed with olive oil. Cover and store in the refrigerator for up to 24 hours. Or place each dough portion in a freezer bag that has been lightly coated with nonstick cooking spray or brushed with olive oil. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator before using.
Classic Pesto Sauce
- In a food processor combine basil, nuts, and garlic; cover and process until finely chopped. With processor running, gradually add oil through feed tube. Process about 1 minute or until smooth. Add Parmesan cheese and salt; process just until combined.
- Spoon into an airtight container. Cover and store in the refrigerator for up to 2 days. (Or freeze for up to 3 months.)
Nutrition Facts (Pesto-Bacon-Tomato Pizza with Arugula Salad Topper)
- Per serving:
- 376 kcal cal.,
- 22 g fat
- (7 g sat. fat,
- 2 g polyunsaturated fat,
- 9 g monounsatured fat),
- 35 mg chol.,
- 728 mg sodium,
- 30 g carb.,
- 2 g fiber,
- 4 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet