Pesto Pizza with Feta and Artichokes

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings): Calories 732, Total Fat 44 g, Saturated Fat 15 g, Carbohydrates 57 g, Dietary Fiber 5 g, Sugar 3 g, Protein 29 g, Cholesterol 76 mg, Sodium 903 mg
Total: 2 hr 50 min
Active: 1 hr

Imagine the aroma of fresh basil and crispy bacon filling your kitchenpizza night just got elevated! "My first job was making pizza at Sbarro in the mall food court. Pizza holds a special place in my heart. This isn't your average pie; the flavors explode together. It's always a game-day winner!"

For the Dough:

2 teaspoons sugar
1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (100 degrees F to 110 degrees F), plus more as needed
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 cups all-purpose flour, plus more as needed
1 1/2 teaspoons kosher salt

For the Toppings:

3 cups loosely packed fresh basil
1/4 cup pine nuts
2 cloves garlic, crushed and peeled
6 cups loosely packed baby arugula
5 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground pepper
4 ounces bacon or pancetta, chopped
1 1/2 cups shredded low-moisture mozzarella cheese
1 cup crumbled feta cheese
1 cup sliced marinated artichoke hearts
1/4 cup pickled jalapeo slices, plus 1 tablespoon brine from the jar

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen awake while you create this masterpiece.

Make the dough: Mix sugar and yeast into warm water in a small bowl. Let sit until foamy, 3 to 5 minutes. Stir in olive oil. In a stand mixer with paddle attachment, combine flour, yeast mixture, and salt; mix on low until smooth. Switch to dough hook, knead on medium, adding flour or water if needed, until a sticky ball forms. Knead on medium-high until soft and springy, 2 to 3 minutes. Place in oiled bowl, cover, and let rise until doubled, about 1 1/2 hours. Get ready for dough that pulls away perfectly!
Make the pesto and bacon: In a food processor, blend basil, pine nuts, garlic, and 3 cups arugula into a chunky paste. Add 1/4 cup olive oil for smoothness, then pulse in Parmesan. Season lightly. Crisp the bacon in a skillet over medium heat, about 5 minutes; drain. Your kitchen will smell irresistible!
Preheat and shape: Heat oven to 500 degrees F with baking stone on bottom rack. Punch down dough. Brush a 13-by-18-inch rimmed half-sheet pan with olive oil. Press dough into corners (use plastic wrap to prevent sticking). Feel the excitement build!
Parbake the crust: Bake on stone until puffed and lightly colored, 8 to 10 minutes. Loosen with spatula, brush with oil. (Bake ahead if needed.) Crispy edges await!
Top and finish: Spread pesto nearly to edges. Layer mozzarella, feta, artichokes, bacon, and jalapeos. Bake on top rack until cheese browns and crust crisps, about 8 minutes. Toss remaining 3 cups arugula with 1 tablespoon oil and jalapeo brine; season and scatter on top. Slice and savor the fresh, zesty burst!

Photograph by Yunhee Kim