Salade aux Lardons Pizza

Salade aux Lardons Pizza
Photo by Scott Phillips


  • ¼ cup Dijon mustard
  • 2 cups packed arugula
  • Kosher salt and freshly ground black pepper
  • Flour for shaping the dough
  • ¾ lb. pizza dough, at room temperature
  • 3 Tbs. extra-virgin olive oil; more for the baking sheet
  • 1 Tbs. white wine vinegar
  • + 4 more ingredients
    • 6 oz. center-cut bacon, cut into 1-inch pieces (2 cups)
    • 1 medium shallot, halved lengthwise and thinly sliced crosswise
    • 8 oz. Jarlsberg, grated (2 cups)
    • 2 cups packed frisée

Position a rack in the center of the oven and heat the oven to 475°F. Lightly oil a large rimmed baking sheet. On a lightly floured surface, shape the dough into a 10x14-inch oval, using your fingers or a rolling pin. If the dough resists, let it rest for a few minutes before continuing. Transfe...

View full recipe at Fine Cooking


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