roasted tomato, arugula, and bacon jam pizza

After a super crazy week, it's finally the weekend! Yippee! I don't know about y'all, but for me, weekend = pizza. Always. I love a good ol' cheese or pepperoni pizza, though I've been known to also throw things like mushrooms, spinach, pesto, or broccoli on there. Mmm 🙂 I don't usually make my pizzas this fancy and gourmet, but my HEB Primo Picks package contained a jar of bacon jam, and I couldn't resist. Bacon jam pizza? Sign me up!

This delicious recipe is actually a copycat from a fabulous pizzeria in Dallas called Cane Rosso. The first time I went there, I got a pizza called the Delia, which had roasted tomatoes, mozzarella, arugula, and bacon jam. It was my first time ever experiencing bacon jam, and my mind was blown! This stuff is so good! I understand if you're skeptical, it does sound a little strange, but I promise it's life-changing, So, when I received this Better Than Good Bacon Jam jar, all I could think about was recreating the pizza of my dreams. Mission accomplished! The tangy richness of the roasted tomatoes, the mellow creaminess of the mozzarella, the sweet-and-savory flavors of the bacon jam, and the peppery kick of arugula all work together in harmony to deliver what I'd like to call the best pizza ever.

You can find the Better Than Good Bacon Jam, along with other delicious products, at HEB! You can see all of the January Primo Picks at THIS link, then locate an H-E-B near you HERE! Don’t forget to follow H-E-B on Facebook, Pinterest, Twitter, and YouTube. Happy shopping!

Roasted Tomato, Arugula, and Bacon Jam Pizza

 

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Prep time

3 hours

Cook time

30 mins

Total time

3 hours 30 mins

 

Author: Valentina | The Baking Fairy

Recipe type: Meat & Seafood

Cuisine: Italian

Serves: 4

Ingredients

• for the pizza dough
• 4 cups all-purpose flour
• 1⅓ cups lukewarm water
• 1 package rapid yeast
• 3 tablespoon olive oil
• 3 tablespoon milk
• salt
• for the toppings
• 1 pint baby tomatoes
• 2 tablespoon olive oil
• garlic salt
• 1 cup fresh mozzarella {I bought mozzarella "pearls," but you can also buy a bigger kind and chop it up!}
• 3 cups baby arugula
• ½ jar of Better Than Good Bacon Jam

Instructions

1. First, prepare the pizza dough. In a large bowl, combine the lukewarm water and the yeast, adding a pinch of sugar. Set aside for 5 or so minutes as the yeast activates.
2. Once it's ready, add in the flour, ½ cup at a time, the salt, milk, and olive oil. You may or may not need all the flour. Remove it from the bowl, and knead the dough until it comes together and it's smooth and elastic.
3. Grease the bowl you already used, place the dough back in it, cut an X on the dough with a sharp knife, then cover the bowl and put it in a warm place. Let the dough rise for 1-2 hours {but longer is better}.
4. Once the dough has risen once, lightly flour a clean surface, and place the dough on it. Knead for a few minutes, then replace in the greased bowl, cut an X on it once again, and let it rise for another few hours.
5. When you're ready, preheat the oven broiler to 500F.
6. Wash the baby tomatoes, cut them in half if you wish, then toss them with the olive oil and garlic salt, and place them on a baking sheet. Broil in the oven for about 10 minutes, until they become soft and the skin is slightly charred.
7. Remove from the heat, and change the oven to bake setting at 450F.
8. Lightly grease two or three pizza pans {depending on how thin you want the crust}, then split the pizza dough into 2 or 3 even pieces. Stretch the dough lightly by hand until it fits in the pans, and repeat with remaining dough.
9. Top the pizzas with the roasted tomatoes, then bake for 3-4 minutes.
10. Remove from the oven, then top the pizzas with the fresh mozzarella and bacon jam, dropping spoonfuls evenly on the pie.
11. Season the pizza with a little salt, then place in the oven once again for 10-15 minutes, until the crust is cooked through and crisp, and the toppings are browned. If you see the mozzarella is making the pizza soggy, switch the oven on broil for a couple minutes, then switch back to normal bake.
12. When ready, top with the fresh arugula and serve immediately. Enjoy! 🙂

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Disclosure: I received materials from H-E-B for this recipe. Posts are truthful, and all thoughts and opinions are my own and not influenced by this sponsorship. Recipe is an original creation of Valentina Celant at TheBakingFairy.net