Pizza brings back fond childhood memories for me. I remember in elementary school there was this amazing day called Pizza Day. I’d wait eagerly for weeks until they served those greasy, cheesy pepperoni slices. Granted, there was about one pepperoni slice and hardly any cheese on each slice, but as a 10-year-old kid it was the best day in the world.
I also remember having birthday parties where my friends and I would get all messy in the kitchen making pizzas. Everyone would be so excited, rolling out the dough, spooning on the sauce, sprinkling on the cheese, sitting on the kitchen floor watching it rise through the oven window. It was like magic. It was like our own home-style Pizza Hut.
I still like to get messy in the kitchen making pizzas, though they’ve come a long way from plain ol’ pepperoni and cheese. You can usually put anything on a pizza and it tastes great, since anything on a fluffy, doughy crust and is guaranteed delicious. Heck, Finn and I have our own category on this blog dedicated to pizza because we love it that much.
This pizza has such a fresh, surprising mix of flavours: the salty bacon, the sweetness of the grapes, the tang of the goat cheese. When the grapes bake in the oven they almost caramelize, giving a sweeter flavour and adding wonders to the sauce. I bet you’ll love it!
- 1 prepared pizza dough
- 8 slices bacon
- Tomato sauce
- Goat cheese
- Grapes, halved
- Red chili flakes
- Preheat oven to 350°. Line a baking sheet with aluminum foil and place a wire rack on top. Place bacon on rack and bake for 20 minutes until bacon is crispy. Set aside to cool.
- Increase oven temperature to 450°, placing a pizza stone in oven as it rises to temperature. If you don't have a pizza stone you can use a baking sheet, but do not preheat the baking sheet.
- Roll out pizza dough and place on pizza stone (or baking sheet), spread on tomato sauce, crumble bacon on top, add goat cheese, grapes, and red chili flakes. Bake for about 15 minutes until cheese is browned and grapes have caramelized. Top with arugula, then slice and serve.