This is an amazing pizza – I love the fresh salad on top! All my favorite things on this pizza – it’s basically a beet salad on pizza. I am loving my baking steel!
1 lb pizza dough
¼ pounds Smoked Bacon, cooked, drippings reserved
2 beets, roasted and thinly sliced
3 cloves Garlic, Minced
2 TBSP Thyme, Minced
6 TBSP truffle or olive oil
1 Shallot, Chopped
2 tsp Balsamic Vinegar
¼ tsp Sea Salt
¼ tsp Pepper
5 oz Baby Arugula
5 oz Goat Cheese
3 whole Scallions, Chopped
½ c Freshly Grated Parmesan or truffle cheese
Preheat oven to 500 for 45 minutes (or roast beets while heating your pizza stone or steel).
In a large bowl combine, garlic, thyme, 2 TBSP truffle oil and 1 tsp of bacon drippings. Spread evenly on the rolled out pizza dough.
Top the with the beets, bacon, crumbled goat cheese, chopped scallions and Truffle cheese.
Cook in oven for 8 – 12 minutes until crust is crispy and cheese is melted.
Make the arugula dressing by mixing in the same garlic bowl the shallots, remaining truffle oil, balsamic vinegar, sea salt and pepper. Toss arugula with the dressing, adding additional salt and pepper. Place the arugula salad on the crust.