Pizza Bianca with Arugula, Bacon, and Mushrooms

Pizza Bianca with Arugula, Bacon, and Mushrooms Recipe
Becky Luigart-Stayner; Cindy Barr; Leigh Ann Ross
Barbara Adkins likes to include more contemporary items, like this white cheese-topped pizza, with her Southern-accented buffet. A couple of slices also make a nice light dinner, especially with a salad or soup.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Recipe Time

: 0 Minutes

Nutritional Information

Calories 115
Caloriesfromfat 32 %
Fat 4.1 g
Satfat 1.6 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 5 g
Carbohydrate 14.5 g
Fiber 0.8 g
Cholesterol 7 mg
Iron 1.1 mg
Sodium 190 mg
Calcium 70 mg

Ingredients

Crust:
1 package active dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
1/2 cup warm water (100° to 110°)
1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
1/4 teaspoon kosher salt
Cooking spray
2 teaspoons yellow cornmeal
Topping:
2 slices center-cut bacon
1/2 cup thinly sliced white onion
1 (8-ounce) package whole button mushrooms, quartered
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon extravirgin olive oil
1/2 cup part-skim ricotta
2 cups baby arugula
1/3 cup (1 1/2 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated fresh Parmesan cheese

Preparation

To prepare dough, dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1 1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning dough to coat. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.

Preheat oven to 450°.

To prepare topping, 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 pepper.

Drizzle oil over dough; sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place pan on lowest oven rack; bake at 450° for 10 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 an additional 10 minutes or until crust is lightly browned. Let stand 5 minutes before serving. Cut into wedges.

Note:

Laura Zapalowski,

December 2007
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