Recipe courtesy of Eddie Jackson
From:
Food Network Magazine
Pesto Pizza with Feta and Artichokes
Getting reviews...
- Level: Easy
- Total: 2 hr 50 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 732
- Total Fat
- 44 g
- Saturated Fat
- 15 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 29 g
- Cholesterol
- 76 mg
- Sodium
- 903 mg
“My very first job was making pizza—I worked at Sbarro in the mall food court. Pizza definitely holds a special place in my heart. This is not your normal pie, but the combination of flavors really works. Whenever I make it for game day, it’s always a touchdown!”
- Level: Easy
- Total: 2 hr 50 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 732
- Total Fat
- 44 g
- Saturated Fat
- 15 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 29 g
- Cholesterol
- 76 mg
- Sodium
- 903 mg
Ingredients
For the Dough:
For the Toppings:
Directions
- Make the dough: Mix the sugar and yeast into the warm water in a small bowl. Let sit until foamy, 3 to 5 minutes. Stir in the olive oil. Put the flour in a stand mixer fitted with the paddle attachment. Add the yeast mixture and salt and mix on low speed until smooth. Switch to the dough hook and knead on medium speed, adding a little more flour or water if needed, until the dough forms a loose, sticky ball around the hook. Increase the speed to medium-high and knead until the dough is soft, smooth and springy, 2 to 3 minutes. Put the dough in a clean large bowl, drizzle with olive oil and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
- Meanwhile, make the pesto: Combine the basil, pine nuts, garlic and 3 cups of the arugula in a food processor and process to make a chunky paste. Add 1/4 cup olive oil and process until smooth. Pulse in the Parmesan until just combined. Season lightly with salt and pepper and set aside. Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes. Drain on paper towels.
- When the dough has risen, preheat the oven to 500 degrees F with a baking stone on the bottom rack. Punch down the dough. Brush a rimmed 13-by-18-inch half-sheet pan liberally with olive oil. Transfer the dough to the pan and press it all the way into the corners (it helps to cover the dough with a sheet of plastic wrap while pressing so the dough doesn’t stick to your fingers).
- Put the sheet pan on the preheated stone and bake until the dough has puffed and just begins to color, 8 to 10 minutes. Remove from the oven, loosen from the baking sheet with a metal spatula and brush lightly with olive oil. (The crust can be baked ahead up to this point and topped and finished in the oven later, if desired.)
- Spread the pesto on the dough almost to the edges. Top with the mozzarella, feta, artichokes, bacon and jalapeño slices. Bake on the top rack until the cheese is browned and crusty, about 8 more minutes. Toss the remaining 3 cups arugula with the remaining 1 tablespoon olive oil and the jalapeño brine in a bowl. Season with salt and pepper and scatter over the pizza. Cut into pieces.
