Tuesday, November 11, 2014

Bacon, Tomato, and Arugula Pizza

My husband loves a good pizza and I have to admit, I really do too.  Thanks to Publix and their amazing Pizza dough, he has now become a master at making them himself.  For people in areas without a Publix, we have used Trader Joe's fresh dough too, which is also good.  This past Sunday, we decided pizza was on the menu, but wanted something different than the usual.  Upon googling, I found this recipe for Bacon, Tomato, and Arugula Pizza and it did not disappoint. I usually make a salad to have alongside on pizza night to cut out some of the guilt, and I love that this recipe literally puts the salad right on top for me - genius!

Matt's Pizza Tips
1.  Don't roll you pizza dough.  Dough is best kneaded and tossed by hand to keep the air in the dough, for a light and crispy crust.
2.  He recommends a pizza stone.  Warm the stone in the oven for at least 30 minutes before you start your pizza.
3.  Don't be afraid to experiment until you get your perfect pizza!

xo Bridget

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