Pesto-Bacon-Tomato Pizza With Arugula Salad Topper Recipe

Ingredients For Pesto-Bacon-Tomato Pizza With Arugula Salad Topper Recipe

• 6 Slices thick cut bacon
• 1 cup Sliced leeks
• 0.5 cup 1/3 refrigerated basil pesto or classic pesto sauce
• 1 Crust whole wheat pizza dough
• 3 4 roma tomatoes, sliced or chopped
• 6 ounce Fontina cheese or provolone cheese, shredded
• 2 tablespoon Olive oil
• 1 tablespoon Lemon juice
• 0.5 teaspoon Dijon style coarse ground mustard
• pinch Pinch salt
• 3 cup Baby arugula or arugula, torn
• Olive oil or nonstick cooking spray
• 2 cup White whole wheat flour or whole wheat flour
• 2 cup Bread flour
• 1 Package active dry yeast
• 1 teaspoon Sugar or honey
• 1 teaspoon Salt
• 2 tablespoon Olive oil
• 1.5 cup 1 1/4 warm water
• Cornmeal
• 2 cup Packed fresh basil leaves
• 3 tablespoon Pine nuts
• 2 Large cloves garlic, peeled
• 0.5 cup Olive oil
• 0.5 cup Grated parmesan cheese
• 0.75 teaspoon Salt