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    You are here: Home / Recipes / Main Dishes / roasted tomato, arugula, and bacon jam pizza

    roasted tomato, arugula, and bacon jam pizza

    Mar 22, 2014 · 4 Comments

    roasted tomato, arugula, and bacon jam pizza | The Baking Fairy

    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!

    roasted tomato, arugula, and bacon jam pizza | The Baking Fairy  roasted tomato, arugula, and bacon jam pizza | The Baking Fairy

    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.

    roasted tomato, arugula, and bacon jam pizza | The Baking Fairy

    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!

     

    Print Recipe

    Roasted Tomato, Arugula, and Bacon Jam Pizza

    Prep Time3 hours hrs
    Cook Time30 minutes mins
    Total Time3 hours hrs 30 minutes mins
    Course: Meat &amp, Seafood
    Cuisine: Italian
    Servings: 4
    Author: Valentina | The Baking Fairy

    Ingredients

    • for the pizza dough
    • 4 cups all-purpose flour
    • 1 ⅓ 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

    • 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.
    • 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.
    • 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}.
    • 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.
    • When you're ready, preheat the oven broiler to 500F.
    • 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.
    • Remove from the heat, and change the oven to bake setting at 450F.
    • 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.
    • Top the pizzas with the roasted tomatoes, then bake for 3-4 minutes.
    • Remove from the oven, then top the pizzas with the fresh mozzarella and bacon jam, dropping spoonfuls evenly on the pie.
    • 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.
    • When ready, top with the fresh arugula and serve immediately. Enjoy! 🙂

     

    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

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    Reader Interactions

    Comments

    1. Jenne Kopalek (@MooshuJenne) says

      March 25, 2014 at 8:15 am

      Putting this on my to do list. You had me at bacon jam!

      Reply
    2. Rachel@{i love} my disorganized life says

      March 25, 2014 at 2:57 pm

      I'm going to need to try bacon jam for sure- sounds incredible on this pizza!

      Reply
    3. Takeaway says

      May 15, 2014 at 3:08 am

      Very great post. I just now located your website along with want to mention that We've seriously adored surfing around your blog blogposts. In fact My business is following in your rss using this program . intending you are submitting once again very soon!

      Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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