Arugula Peach Ricotta Pizza with Crispy Bacon.
A pizza with the perfect balance of sweet and salty
Servings: 4 servings
1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions, honey, and season with salt and pepper. Cook, stirring, occasionally until golden and caramelized. Add the bacon and cook until crisp, about 5 minutes. Stir in the thyme and cook another minute. Remove from the heat and drain off any excess grease from the bacon.3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with the onions and bacon and then top with fontina cheese, half the ricotta cheese, and fresh basil. Arrange the peaches over the cheese and season with salt and pepper. Dollop with the remaining ricotta.4. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. 5. Meanwhile, make the vinaigrette. Whisk together the remaining 1/4 cup olive oil, the balsamic vinegar, and a pinch each of salt, pepper, and crushed red pepper flakes. 6. Remove the pizza from the oven, top with fresh arugula and drizzle with the vinaigrette. Garnish with basil and seeds. Slice and eat!
Calories: 448kcal | Carbohydrates: 43g | Protein: 20g | Fat: 40g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 741mg | Potassium: 400mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1140IU | Vitamin C: 11.8mg | Calcium: 268mg | Iron: 3.1mg