Bacon Jam Pizza
with Roasted Tomatoes and Arugula
Adapted from Jamie Oliver
Serves 2
On the way back from Michigan we picked up some bacon jam (among other things) at P. and E. Mullins Local. I tried to sneak it into as many meals as possible because it was so amazing.
Pizza dough for a 12-inch pizza,
at room temperature
1/4 cup bacon jam
1 tbs cornmeal
1/2 pint roasted grape or cherry tomatoes
1 tbs balsamic vinegar reduction
1 tbs olive oil
1 cloves of garlic, minced
sea salt
black pepper
1/2 large onion, sliced thinly
1 tbs butter
1/2 tbs minced chives, optional
1/2 cup white cheddar cheese, shredded
Handful fresh arugula
Preheat oven to 500°F.
Place the cast iron skillet on the stove over high heat. Heat the skillet for 3 minutes, then transfer to the oven. You can also use a pizza stone instead — just skip the stove step.
Bake for 10 minutes or until the crust is golden and the cheese has melted. Remove from oven and slide the pizza onto a cutting board. Top with a little more cheese if desired, the rest of the chives and top with arugula.
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