Pesto Pizza with Feta and Artichokes

Ingredients

• 2 teaspoons sugar
• 1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (100 degrees F to 110 degrees F), plus more as needed
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 cups all-purpose flour, plus more as needed
• 1 1/2 teaspoons kosher salt
• 3 cups loosely packed fresh basil
• 1/4 cup pine nuts
• 2 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 cheese
• Kosher salt and freshly ground pepper
• 4 ounces bacon or pancetta, chopped
• 1 1/2 cups shredded low-moisture mozzarella cheese
• 1 cup crumbled feta cheese
• 1 cup sliced marinated artichoke hearts
• 1/4 cup pickled jalapeño slices, plus 1 tablespoon brine from the jar

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