Two Red Bowls Arugula, Apple & Bacon Pizza | west elm

With the January blues well and truly banished, it’s time to get February’s party started with the help of this pizza recipe by Two Red Bowls – a surefire way to seriously impress your pals! Want to shop the look? Just click the links in the images – simple!


Arugula, Apple & Bacon Pizza with Balsamic by Two Red Bowls

“This also makes two smaller 10-inch pizzas (which is handy if one person wants different toppings!) which will work if all you have, like me, is a cast-iron skillet and no pizza stone. Simply roll half the dough at a time and bake on an upside-down skillet. If you want to make sure your pizza will fit, you can measure the dough on the underside of the cold skillet before preheating it, and cover the dough with a damp towel while the oven preheats. When it’s hot, top the pizza with sauce and toppings, and transfer the pizza to the upside-down skillet.”


Ingredients

For the pizza:
6 oz (170 g, or about 6-8 rashers) bacon
3-4 tbsp brown sugar (optional)
1 batch cracker-style thin crust pizza dough (I also like this thin crust if you’d like a softer version)
½ cup of your favorite tomato-based pizza sauce
1 cup shredded mozzarella, or as much as needed to top

For the balsamic syrup:
¼ cup balsamic vinegar
1 tbsp brown sugar

For topping:
½ cup thinly-sliced green apple, or as much as needed
2 cups arugula, or as much as needed

Two Red Bowls Arugula, Apple & Bacon Pizza | west elm

Directions

1. First, fry or bake the bacon until barely crisp and fat is rendered. To fry, place the bacon in a single layer in a cold cast-iron or non-stick skillet. Turn the heat to medium-low and let sizzle slowly until crisp and fat is rendered, about 5-8 minutes. To bake, place the bacon in a single layer in a foil-lined, rimmed baking sheet. Place in the oven (no need to preheat) and turn to 400 degrees. Let bake for 15-20 minutes, or until bacon reaches your desired crispness. If you like, you can sprinkle a bit of brown sugar across the bacon before you cook it – it makes a glazed, caramelized bacon that I love. Once done, let cool briefly, then crumble.

2. Preheat the oven to 500 degrees (or as hot as it will go) with a pizza stone or an upside-down cast-iron skillet inside.

Two Red Bowls Arugula, Apple & Bacon Pizza | west elm

3. If your pizza stone is large enough, roll or shape the pizza dough into a single 14-inch pizza (or a 10×15-inch rectangle) on a piece of parchment paper. (See notes in the intro for making two smaller 10-inch pizzas on a cast-iron skillet.) Spread with the pizza sauce, then top with mozzarella and crumbled bacon. Transfer the pizza on the parchment paper to the baking stone and bake for about 12-13 minutes, or until cheese is golden-brown and bubbling and the crust is browned.

Two Red Bowls Arugula, Apple & Bacon Pizza | west elm

4. While the pizza is baking, make the balsamic syrup. Combine balsamic vinegar and brown sugar in a small saucepan and let simmer over medium-low heat for 3-4 minutes, until syrup thickens slightly and reduces by about a third. Remove and let cool.

Two Red Bowls Arugula, Apple & Bacon Pizza | west elm

5. Once the pizza is done and has cooled slightly, top with arugula, sliced apple, and a drizzle of balsamic syrup. Enjoy!

Two Red Bowls Arugula, Apple & Bacon Pizza | west elm

Two Red Bowls Arugula, Apple & Bacon Pizza | west elm

Two Red Bowls Arugula, Apple & Bacon Pizza | west elm

TRB

Cynthia & her husband (Bowl #1 & Bowl #2 aka The Two Red Bowls) concoct delicious recipes out of their teeny kitchen in their Brooklyn apartment. Check ’em out on Instagram, Pinterest, Facebook and Twitter.


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