| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 2 teaspoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 cups all-purpose flour, plus more as needed
- 1 1/2 teaspoons kosher salt
- 3 cups loosely packed fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic, crushed and peeled
- 6 cups loosely packed baby arugula
- 5 tablespoons extra-virgin olive oil, plus more for brushing
- 1/2 cup grated Parmesan
- Kosher salt and freshly ground black pepper
- 4 ounces bacon or pancetta, chopped
- 1 1/2 cups shredded low-moisture mozzarella
- 1 cup crumbled feta
- 1 cup sliced marinated artichoke hearts
- 1/4 cup pickled jalapeno slices plus 1 tablespoon brine from the jar
Instructions
- For the dough: Mix the sugar and yeast in 1 1/2 cups warm water (100 to 110 degrees F).
- Let sit until foamy, 3 to 5 minutes.
- Stir in the olive oil. In a mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt and mix on low until smooth.
- Switch to the dough hook and knead on medium, adding a little more flour or water if needed, until the dough forms a loose, sticky ball around the hook. Increase the speed to medium-high and knead until the dough is soft, smooth and springy, 2 to 3 minutes.
- Put the dough in a large bowl, drizzle with olive oil and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
- For the topping: Meanwhile, in a food processor, combine the basil, pine nuts, garlic and 3 cups of the arugula. Process to make a chunky paste. Add 1/4 cup olive oil and process until smooth. Add the Parmesan and pulse just until incorporated. Season lightly with salt and pepper.
- In a medium skillet, cook the bacon until crisp. Drain on paper towels.
- When the dough has risen, preheat the oven to 500 degrees F with a baking stone on the bottom rack.
- Punch down the dough. Brush an 18-by-13-inch rimmed half-sheet pan liberally with olive oil. Transfer the dough to the pan and press it all the way into the corners (it helps to cover the dough with a sheet of plastic wrap while pressing so the dough doesn’t stick to your fingers).
- Bake on the preheated stone until the dough has puffed and just begins to color, 8 to 10 minutes.
- Remove the dough from the oven, loosen from the baking sheet with a metal spatula and brush lightly with olive oil. (The crust can be baked ahead to this point and topped and finished in the oven later, if desired.)
- Spread the pesto on the dough almost to the edges. Top with the mozzarella, feta, artichokes, cooked bacon and jalapeno slices.
- Bake on the top rack until the cheese is browned and crusty, about 8 minutes more.
- In a large bowl, toss the remaining 3 cups arugula with the remaining tablespoon olive oil and the jalapeno brine. Season with salt and pepper and scatter over the pizza. Cut into squares to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 632 |
| Total Fat | 37 g |
| Saturated Fat | 11 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 49 mg |
| Sodium | 649 mg |
Reviews
I made this pizza the other day along with a red sauce pizza and this one was a hit with everyone. They were both delicious but this one was Amazing. Thanks for sharing the recipe
I made this last night. I haven’t had much luck with pizza dough before, but this time it turned out perfectly. Combination of artichokes, feta and arugula were delicious! Definitely going to make again.
i substituted banana peppers for jalapenos/artichokes. Reminds me of basil pesto pizzas from local hipster pizza joints. Very good.
Absolutely delicious pizza, and easy to make. Thanks a lot, Eddie!
Love, love, this pizza. I did cheat and use a pre-baked crust, but the combination of the toppings was sooo good. Will be making this again. (soon)
This is the best pizza I have tasted in a long time. The combination of artichoke hearts, feta, bacon and basil pesto is amazing! Topping it with arugula is genius! It was gone in one sitting and I will be making it again this weekend!