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.
bacon jam pizza roasted tomatoes illustration

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

Roast tomatoes: Preheat oven to 375°F. In a baking dish, toss together tomatoes, balsamic vinegar reduction, olive oil, garlic, salt and pepper. Roast in oven for 20-25 minutes until the tomatoes start to shrivel and burst. Once the tomatoes are cool, slice into halves.

Preheat oven to 500°F.

Saute onions: Melt butter in skillet. Over medium-low heat, add onions and stir every 3-5 minutes. Continue cooking until onions until tender and start to brown. Remove from heat.

Assemble pizza: Lightly flour a work surface and using your hands, stretch dough into a 12-inch circle. Sprinkle cornmeal evenly around a cast iron skillet and place the dough in skillet. Spread the bacon jam evenly onto the dough, leaving an edge around for the crust. Top with an even sprinkling of cheese, onions, tomatoes and some of the chives, if using.

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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