Roasted-Garlic Pizza With Bacon And Arugula

My husband wants to know what's up with this putting salad on pizza.  We have only done a few, and most of the time they are topped with arugula.  I don't really consider arugula a "salad".   I love arugula and it make my salad but it is more like spinach to me.  This pizza was very good!  I was afraid there wasn't enough of the garlic paste (and truth be told I would have liked a bit more) but it was really great.  The dough rolled that thin made it almost like a cracker, the garlic paste was heaven and I plan on figuring out other ways to use it so we can have it often, and every bite made me happy.  Even the boy loved it. (he ate 6 pieces!!)



Roasted-Garlic Pizza With Bacon And Arugula
 
1 head of garlic separated into unpeeled cloves
3 Tbl extra-virgin olive oil
4 anchovy fillets
1 Tbl oregano leaves
1/4 Tsp crushed red pepper
3 ounces thickly sliced bacon cut into 1/4-inch dice
All-purpose flour for dusting
1 Lb fresh or thawed frozen pizza dough cut into 2 pieces
6 ounces fresh mozzarella cut into 1-inch dice
1/4 Cup freshly grated Parmigiano-Reggiano cheese
1 Cup baby arugula

1. Set a pizza stone on the bottom rack of the oven and preheat the oven
to 350.
2. In a pie dish, toss the garlic cloves with 1 tablespoon of the olive
oil. Cover tightly with foil and roast until tender, about 45 minutes.
Let cool slightly, then squeeze the softened garlic cloves into a mini
food processor. Increase the oven temperature to 550 and allow at least
20 minutes for the stone to come to temperature.
3. In a small skillet, cook the anchovies in the remaining oil over
moderate heat until they are nearly dissolved, about 1 minute. Scrape
the oil into the processor, add the oregano and crushed red pepper and
process to a paste.
4. Wipe out the skillet. Add the bacon and cook over moderate heat,
stirring, until the fat is rendered but the bacon is not browned, about
2 minutes. Drain the bacon on paper towels.
5. On a lightly floured surface, stretch 1 piece of the pizza dough out
to a 14-inch round. Transfer the dough to a floured pizza peel. Spread
half of the roasted-garlic paste all over the dough, leaving a 1/2-inch
border. Sprinkle with half of the bacon, mozzarella and Parmigiano-
Reggiano. Slide the pizza onto the hot stone and bake until bubbling and
golden, about 8 minutes. Transfer the pizza to a work surface and top
with half of the arugula. Cut the pizza into wedges and serve
immediately. Repeat with the remaining dough and toppings.