Roasted-garlic Pizza With Bacon And Arugula

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 head garlic, separated into unpeeled cloves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon oregano leaves
• 1/4 teaspoon crushed red pepper flakes
• 3 ounces thickly sliced bacon, cut into 1/4-inch dice
• all-purpose flour, for dusting
• 1 lb of your favorite pizza dough, cut into 2 pieces
• 6 ounces fresh mozzarella cheese, cut into 1-inch dice
• 1/4 cup freshly grated parmigiano-reggiano cheese
• 1 cup baby arugula

Recipe

• 1 set a pizza stone on the bottom rack of the oven and preheat the oven to 350°.
• 2 in a pie dish, toss the garlic cloves with 1 tablespoon of the olive oil. cover tightly with foil and roast until tender, about 45 minutes. let cool slightly, then squeeze the softened garlic cloves into a mini food processor. increase the oven temperature to 550° and allow at least 20 minutes for the stone to come to temperature.
• 3 in a small skillet, cook the anchovies in the remaining oil over moderate heat until they are nearly dissolved, about 1 minute. scrape the oil into the processor, add the oregano and crushed red pepper and process to a paste.
• 4 wipe out the skillet. add the bacon and cook over moderate heat, stirring, until the fat is rendered but the bacon is not browned, about 2 minutes. drain the bacon on paper towels.
• 5 on a lightly floured surface, stretch 1 piece of the pizza dough out to a 14-inch round. transfer the dough to a floured pizza peel. spread half of the roasted-garlic paste all over the dough, leaving a »-inch border. sprinkle with half of the bacon, mozzarella and parmigiano-reggiano. slide the pizza onto the hot stone and bake until bubbling and golden, about 8 minutes. transfer the pizza to a work surface and top with half of the arugula. cut the pizza into wedges and serve immediately. repeat with the remaining dough and toppings.