Artichoke and Arugula Pizza

By á-159368

From Shape Oct. 2014

Ingredients

• 1 1/2 tbsp. EVOO
• 1/2 red onion, thinly sliced
• 2 cups cremini mushrooms, thinly sliced
• 1 14-oz. can artichoke hearts, drained and patted dry
• 1/2 tsp. sea salt
• Flour
• 1 pound fresh pizza dough, at room temperature
• Cooking spray
• 1 cup organic, no-salt-added tomato or pizza sauce
• 4 slices pancetta, diced, or 1/4 cup cubed Italian bacon (optional)
• 1/4 cup shaved manchego cheese (use vegetable peeler)
• 1 1/2 cups wild baby arugula

Preparation

Step 1

1. Preheat oven to 350 dF. In a saute pan, heat 1 tbsp. of olive oil over medium. Add onion and cook for 4-6 minutes or until fragrant; then add the mushrooms and cook for another 4 minutes, stirring occasionally. Add artichokes, season with 1/4 tsp. of salt, and continue to sauté until the water has been cooked off, about 2-3 minutes. Remove from heat.
2. Lightly dust a clean work surface with flour. Use a rolling pin to roll out the pizza dough until it is approx. 1/4-inch thick. Lightly coat a baking sheet with cooking spray, and carefully transfer dough to it, brush with remaining olive oil, and sprinkle with remaining sea salt. Use a pastry brush or spoon to spread the sauce evenly over the dough, leaving 1/2-inch to 1-inch crust around edges. Top pizza with sautéed vegetables, pancetta/bacon, and cheese.
3. Bake on center rack of oven for 12 minutes. Rotate pan and bake for another 8 minutes, or until crust is lightly golden. Remove pizza from oven, to cutting board, and top with arugula. Cut into 12 pieces and serve.