Pizza with Prune Jam, Balsamic-Glazed Bacon and Fresh Mint
Executive Chef Daniele Uditi
West Hollywood and Brentwood, Calif.
This pizza combines sweet, savory and tangy elements for a sophisticated spin on the classic pie. The thin crust is topped with a simple-to-make prune jam, then studded with bacon and mint. Chef Daniele Uditi uses a creamy, mild French cheese called la tur to complete the pizza, but brie makes a fine substitute.
12 oz. prunes
1 cup sugar
3 cups water
Prepared pizza dough for 10-in. pie
8 bacon slices
Balsamic vinegar glaze
2 tbsp. extra virgin olive oil, divided
½ cup mozzarella cheese, sliced into 2-in. circles
½ cup la tur cheese or brie, sliced into 2-in. pieces
Fresh whole mint leaves
1. Prepare prune marmalade: Combine prunes, water and sugar in medium-sized saucepan. Cook over medium heat for 30 minutes, stirring occasionally.
2. Puree mixture in blender; set aside to cool. Transfer to a squeeze bottle.
3. Preheat oven to 400 F. Line a baking sheet with foil and place a wire rack over the top. Lace the 8 strips of bacon on the rack. Bake about 15 to 20 minutes or until crispy, turning halfway through.
4. Remove bacon from oven and dress with balsamic vinegar glaze; set aside. Turn up oven up to 500 F. Place pizza stone in oven
5. On floured countertop, stretch dough into a circular shape about 10 to 11 inches in diameter. Drizzle a tablespoon of olive oil on crust. Top with mozzarella cheese and la tur cheese. Add cooked bacon slices.
6. Place pizza on preheated stone; bake 6 to 7 until browned.
7. To serve, cut pizza into slices; squeeze 2 to 3 dots prune marmalade on each slice. Finish with salt, fresh mint and remaining tablespoon of olive oil. Serve immediately.
Photograph courtesy of California Prune Board