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1
Place a pizza stone on a rack in the lower third of for oven and preheat oven to 350?F. Combine the 1/2 teaspoon olive oil and 1/4 teaspoon sea salt with pecans in a small pan. Toast until deep golden and aromatic, about 7-8 minutes. I recommend setting a timer (pecans are too expensive to burn and it happens quickly - trust me I know!) Set aside to cool. Increase oven temperature to 475?F.
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2
Sprinkle a piece of parchment paper, about the size of your pizza stone, lightly with cornmeal and place it on a pizza paddle or a large cutting board. Set aside.
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3
On a floured work surface, flatten the dough with your hands. Start at the center and work outwards, using your fingers to press and stretch the dough to a 10-12 inch circle. If the dough resists stretching, let it rest for a few minutes, this relaxes the glutens in the flour and makes the dough easier to work with.
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4
Fold dough in half, then in quarters and transfer to prepared parchment paper. Unfold dough and reshape as needed,
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5
Spread dough evenly with pesto and sprinkle mozzarella on top. Carefully open oven and slide parchment paper and dough onto the preheated stone. Bake for 5- 7 minutes or until golden brown. Check after 5 minutes and turn pizza if one side is getting too brown.
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6
While pizza is baking, make the arugula (rocket, if you're in England!) salad. Place arugula in a medium size bowl. Drizzle with olive oil and balsamic vinegar, add a pinch of sea salt and a couple grinds of pepper. Toss with two forks to coat leaves with oil and vinegar.
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7
Remove pizza from oven. Evenly distribute bacon, then arugula, apples and pecans. Cut and enjoy!
