I use apple wood smoked bacon and non-marinated artichoke hearts (the canned ones packed in water) on this pizza. I top it all off with a clipping of fresh chives and try to eat it secretly in the kitchen so I don't have to share. But the smell always tips off the rest of the family and I have to either share and make another one, or get my hands bitten off. It's a good thing it only takes a few minutes to make.
For the crust, I use the recipe for Pizza Napoletana and sometimes I use mushrooms instead of artichoke hearts (My kids prefer the mushroom version).
I normally use a baking stone to make pizza, but when I use heavy toppings, I prefer to just use a baking sheet lined with a Silpat liner (you can use parchment paper). Let me take a minute to give a shout out to my Silpat liners: You guys rock my world! I don't know how I survived all of those years without you. You make life easier by reducing my clean up and by ensuring that everything I cook with you is perfectly brown and crispy. You are browned and stained, but you are still beautiful to me. I love you.
Bacon and Artichoke Pizza with Pineapple: or Bacon and Mushroom Pizza with Pineapple:
1 portion of Pizza Napoletana dough
Marinara sauce (preferably homemade, but a good quality jarred will work)
3 slices of thick cut apple wood-smoked bacon, lightly cooked and crumbled into bite-sized pieces
8-10 canned, water-packed whole artichoke hearts, cut in half (or fresh mushrooms, sliced OR 4 oz can of mushroom pieces)
1/2 cup golden pineapple, cut into bite-sized pieces
Chives, snipped over the top
Preheat oven to 475 degrees
Drain and dry on paper towels, artichoke heart and pineapple (this is important for non-soggy pizza)
Form the pizza dough to the thickness and size desired right on top of the baking sheet
Layer as follows:
Artichoke hearts or mushrooms
Cook until golden brown (approx 10 to 15 minutes)