Roasted Red Pepper, Bacon, and Arugula Pizza with Balsamic Glaze
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I think this how we all felt yesterday at some point.
She’s pretty cute, ain’t she? This was at about 4:00 on Easter Sunday. It was a beautiful day and we had just finished a meal consisting of shrimp cocktail, ham, cheesy potatoes, cheesy vegetables, fresh fruit and last but not least, almond cake. Oh and we were drinking mimosas all day. All Day.
Best part of yesterday – I got a tan line. Woot Woot!
I hope you had a wonderful Easter weekend. My parents were in town with their pup Jackie so I spent most of my weekend with them and my sister’s family. We ate, drank, sat around, then ate, drank, sat around. It was wonderful, truly wonderful.
Now it’s Monday. waaahh waaaah waaaaah.
I hope this pizza makes your Monday just a wee bit more exciting. Isn’t it pretty? I am lovin’ the colors.
I will be honest. I don’t make pizza all that often. My in-laws have a pizza oven and my father-in-law loves making pizza. I mean loooooooves making pizza, and he’s reeeeally passionate about it, and he’s reeeeally good at it. There is just no beating brick oven pizza. It’s the best.
But I still made a pizza in my little ol’ oven and it turned out pretty darn good! I had fun bringing this pizza to life. I had this crazy flavor combo in my head for a while and finally decided to put it together.
Bacon!!
So here we have olive oil, garlic, mozzarella cheese, parmesan cheese, chopped roasted red peppers, parsley, bail, and oregano. I added the bacon maybe 5 minutes before the pizza was done. It was already cooked, so it really just needed to warm up and get comfortable.
Finish it off with fresh arugula and balsamic glaze. I could take a bath in balsamic glaze.
A little bit about this dough – it’s a VERY basic recipe. Its light, like oddly light, and chewy. It holds up really well, but it’s not going to be super thin and crispy. Just giving those thin crispy dough eaters out there a heads up.
It really tastes as good as it looks!
For more delicious recipes, follow me on Pinterest!
- Pizza Dough
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- ¼ cup olive oil plus more for bowl
- 1 ½ cups warm water
- 2 packets (1/4 ounce each) active dry yeast
- Toppings
- Olive oil
- 2 garlic cloves, minced
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1-2 roasted red peppers, diced
- 3 slices cooked bacon, chopped (I baked mine in the oven. You can also fry)
- Arugula
- 1 cup balsamic vinegar
- Dried basil, parsley and oregano
- Preheat oven to 375 degrees.
- In a stand alone mixer fitted with a paddle attachment, add warm water and yeast; let sit for 5 minutes.
- Mix in oil, salt, and sugar.
- Add flour and mix on low until dough forms into a sticky ball.
- Transfer dough to an oiled bowl, cover with plastic wrap, and place in dry area for at least one hour. Dough will double in size.
- After dough has doubled in size, place on a well floured service and gently for 2 minutes. Roll out dough and place on preheated pizza stone or cookie sheet by placing stone or cookie sheet in the oven for 5 minutes). Bake pizza dough for 8 minutes. Briefly baking the dough prior to adding the toppings will help the dough bake completely.
- Place balsamic vinegar in a sauce pan over medium heat. Once it comes to a soft boil, turn heat down and let simmer for about 5-10 minutes. If the glaze has not reduced, continue to simmer until it coats the back of a spoon. Remove from heat. It will thicken as it cools. If it becomes to thick, place over the heat again for a few seconds.
Pizza Dough: Martha Stewart
My WORD that pizza looks great! It’s like a who’s who of tasty things!
haha love this. Thanks!