PIZZA!!! I love homemade pizza! I have a lot of recipes for different kinds of homemade pizzas and I make them often. A homemade pizza just tastes SO much better than store bought! I will admit that I keep a store bought pizza in the freezer at all times for a quick weekend meal when needed, but most of the time the pizzas at our house are homemade (including the crust). So here is one of our favorites! I hope you enjoy it! There will probably be many more pizza recipes to come!
Arugula, Bacon and Mushroom Pizza
Pizza dough from bread maker or store bought
3-4 slices center-cut bacon
1/2 cup thinly sliced white onion
1 (8 oz.) package whole button mushrooms, quartered
1/2 teaspoon Sea salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 Tablespoon EVOO
Minced garlic
1/2 cup part skim ricotta cheese
2 cups baby arugula
1/3 cup shredded part skim mozzarella cheese
Pizza dough from bread maker or store bought
3-4 slices center-cut bacon
1/2 cup thinly sliced white onion
1 (8 oz.) package whole button mushrooms, quartered
1/2 teaspoon Sea salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 Tablespoon EVOO
Minced garlic
1/2 cup part skim ricotta cheese
2 cups baby arugula
1/3 cup shredded part skim mozzarella cheese
4 Tablespoons grated fresh Parmesan cheese
Prepare dough in bread maker. Allow 1.5 hours.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 teaspoons of bacon drippings in pan. Crumble bacon; set aside. Add onion and mushrooms to pan; cook 10 minutes or until tender and moisture evaporates, stirring occasionally. Remove from heat; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Preheat oven to 400 degrees.
Press dough onto baking sheet. Drizzle EVOO over dough and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and fresh minced garlic. Bake for 15 minutes or until golden-brown. Remove from oven; spread ricotta evenly over crust, leaving a 1/2 inch rim. Arrange onion mixture and arugula evenly over ricotta. Sprinkle with bacon, mozzarella and Parmesan. Bake additional 10 minutes or until crust is lightly browned and cheese is melted.
Prepare dough in bread maker. Allow 1.5 hours.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 teaspoons of bacon drippings in pan. Crumble bacon; set aside. Add onion and mushrooms to pan; cook 10 minutes or until tender and moisture evaporates, stirring occasionally. Remove from heat; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Preheat oven to 400 degrees.
Press dough onto baking sheet. Drizzle EVOO over dough and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and fresh minced garlic. Bake for 15 minutes or until golden-brown. Remove from oven; spread ricotta evenly over crust, leaving a 1/2 inch rim. Arrange onion mixture and arugula evenly over ricotta. Sprinkle with bacon, mozzarella and Parmesan. Bake additional 10 minutes or until crust is lightly browned and cheese is melted.
