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Recipe by Jamie Purviance

White Pizzas with Bacon, Garlic, and Arugula

  • People

    Serves 6 to 8

  • Prep Time

    25 mins

  • Grilling Time

    18 to 22 mins

  • People

    Serves 6 to 8

  • Prep Time

    25 mins

  • Grilling Time

    18 to 22 mins

the Ingredients

  • 8 slices smoked bacon
  • 10 garlic cloves, thinly sliced
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Romano cheese
  • 2 balls (each about 1 pound) premade pizza dough
  • Unbleached all-purpose flour
  • 2½ cups grated mozzarella cheese (10 ounces)
  • 2 cups baby arugula

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Pizza Stone
  • pizza peel (optional)

Instructions

  • 01 In a large skillet over medium heat on the stove, fry the bacon until crisp, 10 to 12 minutes, turning occasionally. Transfer the bacon to a plate lined with paper towels. Add the garlic slices to the bacon fat in the skillet and immediately turn off the heat, allowing the bacon fat to lightly brown the garlic, 1 to 1-1/2 minutes, stirring constantly. Remove the garlic with a slotted spoon and transfer to a small bowl. Crumble the bacon.
  • 02 In a separate bowl mix the ricotta and Romano cheeses.
  • 03 Prepare the grill for direct cooking over medium-high heat (about 400°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Pizza Stone in the grate opening and preheat for 10 minutes.
  • 04 Cover one ball of pizza dough with a kitchen towel. On a lightly floured surface roll the other dough ball into a 12-inch-diameter circle. Dust a pizza peel (or rimless baking sheet) with flour and transfer the dough to the peel.
  • 05 Spread the dough with half of the ricotta cheese mixture, leaving a 3/4-inch border. Top with half of the mozzarella cheese, half of the garlic, and half of the bacon.
  • 06 Carefully slide the pizza onto the preheated pizza stone and cook over direct medium-high heat, with the lid closed, until the crust is browned on the bottom and the cheese is melted, 9 to 11 minutes, rotating the pizza once. Transfer to a cutting board and top with half of the arugula. Let stand for 3 to 5 minutes before cutting. Make a second pizza with the remaining dough and toppings.
Ingredients
Instructions

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