Pizza - Pesto Pizza with Feta and Artichokes Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			3 cups loosely packed fresh basil leaves 1/4 cup pine nuts 4 cloves garlic, crushed and peeled 6 cups loosely packed baby arugula 5 tablespoons extra-virgin olive oil, plus more for brushing 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper 4 ounces pancetta or 4 slices of bacon, chopped 2 cups shredded low-moisture mozzarella 1 cup crumbled feta 1 cup sliced marinated artichoke hearts 1 juice from 1 lemon
			PESTO: - In a food processor, combine the basil, pine nuts, garlic and 3 cups of the arugula. Process to make a chunky paste. Add 1/4 cup olive oil, 1/2 lemon juice and process until smooth. Add the Parmesan and pulse just until incorporated. Season lightly with salt and pepper. In a medium skillet, cook the bacon until crisp. Drain on paper towels. Spread the pesto on the dough to the edges. Top with the mozzarella, feta, artichokes, cooked bacon and jalapeno slices. Bake on BBQ at low heat for about 15 min, rotating 90 degrees at 7min. In a large bowl, toss the remaining 3 cups arugula with the remaining tablespoon olive oil and remaining lemon juice. Season with salt and pepper and scatter over the pizza and serve.