If you don't own a pizza pan, you can find inexpensive, disposable rimmed pizza pans at the supermarket. For a quick side, combine 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard in a bowl. Add 1/2 cup halved grape tomatoes, 5 cups mixed greens, 1/2 cup toasted walnuts, and 1/4 cup chopped pitted dates; toss to coat.
1/2 cup warm water (100° to 110°)
2 tablespoons extra-virgin olive oil, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
7.9 ounces all-purpose flour (about 1 3/4 cups)
1/2 teaspoon kosher salt
1 tablespoon cornmeal
3 center-cut bacon slices, chopped
1 cup chopped red onion
1/2 cup part-skim ricotta cheese
1/8 teaspoon ground nutmeg
1 ounce blue cheese, crumbled (about 1/4 cup)
2 cups baby arugula
1 Bosc pear, thinly sliced
3/4 teaspoon freshly ground black pepper
How to Make It
Combine 1/2 cup warm water, 5 teaspoons oil, yeast, and sugar in a large bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture; stir until a soft dough forms. Knead dough on a lightly floured surface until smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size.
Preheat oven to 450°.
Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch rimmed pizza pan sprinkled with cornmeal. Let stand 5 minutes. Pierce entire surface liberally with a fork. Bake at 450° for 10 minutes.
Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon. Return pan to medium heat. Add onion to drippings; cook 4 minutes or until tender, stirring occasionally.
Combine ricotta and nutmeg in a small bowl. Spread ricotta mixture over dough, leaving a 1/2-inch border; top evenly with bacon, onion mixture, and blue cheese. Brush edges of dough with remaining 1 teaspoon oil. Bake at 450° for 12 minutes or until edges are golden. Top pizza evenly with arugula and pear; sprinkle with pepper. Cut into 8 wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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So I didn't want to mess with making my own focaccia and didn't have time on a work night. But the flavors sounded delish so I bought flat bread and made individual pizzas. Worked great (probably less calories too). I baked them at 410 degrees for 12 minutes and it was perfect. At first I didn't think I'd like the arugula and DH said, "no way." But it added a little bit to it. I'll make these again.
I cheated with dough from Whole Foods, but other than that made exactly as written and it was fantastic!! It came together quickly (cook the bacon and onion while the dough cooks and cools), and received enthusiastic thumbs up from my husband. The flavors are fantastic together. Next time I might try a balsamic reduction drizzled on top, otherwise I wouldn't change a thing.
Delicious recipe....a bit of work, but deliciously worth it in the end. Used homemade ricotta in place of store bought & added a little extra bacon--otherwise made it exactly as written. I'll make it again...
Surprising mix of ingredients together, but enjoyed the arugula and pear toppings. Used Boboli instead on making own crust and skipped oiling edges making this a quick fix for a family weekday meal. Substituted feta and parmesan for blue cheese. Would put pear after arugula to weigh it down, particularly when cutting the pizza.