For grilled pizza, start a medium-hot charcoal or wood fire or preheat a gas grill to the maximum. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to.) Let the rounds sit for a few min tues, then roll or pat out the dough, as thickly as you like, turning occasionally and sprinkling the top with flour as necessary.
For baked pizza, preheat the oven to 500°F. Oil one or more baking sheets, then press each dough ball into a flat round directly on the oiled sheet(s). Then pat out the dough, as thinly as you like, oiling your hands if necessary. If your oven is equipped with a baking stone, roll or pat out the dough as for grilled pizza, putting it on a peel to transfer it to the oven.
To grill the pizza, slide it directly onto the grill. Cook until brown grill marks appear, 3 to 5 minutes, depending on your grill heat. Turn with a spatula or tongs, then top with the arugula, corn, and bacon. Cover the grill and cook until the bottom is crisp and brown and the bacon cooked through.
To bake the pizza, top with the arugula, corn, and bacon, slide the baking sheet into the oven (or the pizza itself onto the stone), and bake for about 15 minutes, depending on the oven heat, or until nicely browned and the bacon cooked through.
Serves: 2 - 4
Reprinted with permission from © Mark Bittman Quick and Easy Recipes from The New York Times, published by Broadway Books. click for book review
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