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Bacon, Pear, & Parmesan Pizza with Arugula


Pizza Dough:

  • 1 1/2 tablespoons ground golden flaxmeal
  • 3 tablespoons very hot water
  • 350 grams about 2 1/2 cups kumquat's all-purpose flour
  • 50 grams about 1/2 cup unflavored whey protein
  • 2 teaspoons salt
  • 5 teaspoons active-dry yeast
  • 1/3 cup olive oil
  • 1 tablespoon sugar
  • 1 cup warm water 110°, divided
  • Olive oil for brushing
  • 1/2 teaspoon garlic powder

Pizza Topping:

  • 2 cups shredded mozzarella cheese
  • 8 ounces shredded Parmesan cheese
  • 5 slices bacon cut into thirds and cooked until almost crisp
  • 1 ripe pear seeded and sliced
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 2 cups arugula


  • Combine flaxmeal and 3 tablespoons very hot water in a small bowl until a slurry is formed; set aside.
  • Combine flour, whey protein, and salt in a large mixing bowl or bowl of a stand mixer. Combine yeast, olive oil, sugar and 1/2 cup warm water in a medium bowl or measuring cup. Allow to rest for 3 minutes for yeast to activate. Add yeast mixture and flax slurry to flour mixture; mix until dough comes together in a ball. If dough is too dry, add enough water to for a tender, pliable dough. Set aside, covered, to rest for 1 hour.
  • Preheat oven to 450°. Roll dough out to desired thickness; transfer to pizza stone or baking sheet. (i roll mine out directly onto lightly floured baking sheet.) Brush olive oil over entire dough and sprinkle evenly with garlic powder.
  • Sprinkle dough evenly with shredded mozzarella cheese and Parmesan cheese. Top evenly with bacon and pear slices. Bake at 450° for 12-16 minutes.
  • Drizzle pizza evenly with oil. Boil vinegar in a small saucepan until it thickens a bit. Top each pizza slice with 1/4 cup arugula and drizzle with balsamic reduction.