It's Friday, and I am really trying to stick with our "Pizza Friday" tradition. One of my favorite pizzas to both make and eat is like the B.L.T. pizza from California Pizza Kitchen. But since tomatoes are hard to come by these days, I have come up with a version that is perfect for fall using bacon (really pancetta), arugula, and mushrooms. It was a really delicious way to end the week.
1 pound of crimini mushrooms, sliced
4 oz pancetta, diced (I buy a pre-diced package from Trader Joe's)
2 cloves garlic, minced
2 large handfuls of baby arugula, rinsed very well
2 handfuls mozzarella cheese
1 handful Parmesan cheese
salt and pepper
Preheat oven to 500° for 1 hour.
Brown pancetta over medium heat until almost crisp. Drain onto paper towels and saute mushrooms in remaining fat. Salt and pepper mushrooms to taste and saute until moisture is evaporated.
Onto prepared and stretched crust (click here for recipe), drizzle olive oil liberally. Sprinkle garlic and mozzarella cheese. Spoon over pancetta and mushrooms and place 2 large handfuls of baby arugula over that. Drizzle more olive oil on arugula leaves and sprinkle on Parmesan cheese. Slide onto heated pizza stone and bake for 15-20 minutes or until crust is a crisp as you like. Remove from oven and drizzle on more olive oil.