Roasted Red Pepper, Bacon, and Arugula Pizza with Balsamic Glaze Recipe

Name: Roasted Red Pepper, Bacon, and Arugula Pizza with Balsamic Glaze
Prep time: 1 h 20 min
Cook time: 20 min
Total time: 1 h 40 min
Yield: 1 serving
Ingredients: 4 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons granulated sugar; ¼ cup olive oil plus more for bowl; 1 ½ cups warm water; 2 packets (1/4 ounce each) active dry yeast; Olive oil; 2 garlic cloves, minced; 1 ½ cups shredded mozzarella cheese; ½ cup grated parmesan cheese; 1-2 roasted red peppers, diced; 3 slices cooked bacon, chopped (I baked mine in the oven. You can also fry); Arugula; 1 cup balsamic vinegar; Dried basil, parsley and oregano

Ingredients

4 cups all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
¼ cup olive oil plus more for bowl
1 ½ cups warm water
2 packets (1/4 ounce each) active dry yeast
Olive oil
2 garlic cloves, minced
1 ½ cups shredded mozzarella cheese
½ cup grated parmesan cheese
1-2 roasted red peppers, diced
3 slices cooked bacon, chopped (I baked mine in the oven. You can also fry)
Arugula
1 cup balsamic vinegar
Dried basil, parsley and oregano

PREP TIME 1h20m	COOK TIME 20m	TOTAL TIME 1h40m
YIELD 1 serving

Instructions

Preheat oven to 375 degrees.
In a stand alone mixer fitted with a paddle attachment, add warm water and yeast; let sit for 5 minutes.
Mix in oil, salt, and sugar.
Add flour and mix on low until dough forms into a sticky ball.
Transfer dough to an oiled bowl, cover with plastic wrap, and place in dry area for at least one hour. Dough will double in size.
After dough has doubled in size, place on a well floured service and gently for 2 minutes. Roll out dough and place on preheated pizza stone or cookie sheet by placing stone or cookie sheet in the oven for 5 minutes). Bake pizza dough for 8 minutes. Briefly baking the dough prior to adding the toppings will help the dough bake completely.
Place balsamic vinegar in a sauce pan over medium heat. Once it comes to a soft boil, turn heat down and let simmer for about 5-10 minutes. If the glaze has not reduced, continue to simmer until it coats the back of a spoon. Remove from heat. It will thicken as it cools. If it becomes to thick, place over the heat again for a few seconds.