I had all this bacon jam and didn’t know what to do with it.
Well, that’s a lie. I could eat it out of the jar.
I just wanted to highlight its amazingness. So I created this BLT pizza. I won’t win any photographic awards with this one, but man, this was great pizza.
8 oz shredded mozzarella
4 oz fresh mozzarella, sliced
1 medium – large tomato, sliced
¼ cup bacon jam (recipe found here)
2 cups spinach or greens of your choice
1- 2 tbs ranch dressing (or dressing of choice)
Spread pizza dough out onto a pizza stone or baking sheet. Bake for 10-20 minutes at 400-degrees to get it preliminarily crispy.
Top with shredded mozzarella then tomato slices, then fresh mozzarella. Add dollops of bacon jam.
Bake for 20 minutes at 400-degrees.
Let the pizza rest for 5 minutes (cheese needs to solidify before you cut).
Mix the greens with some salad dressing of choice.
Top slices with lettuce and dressing.
I only had a little basil so I threw that on. If lettuce on your pizza isn’t your thing, throw on more fresh basil.
This was so cheesy. The bacon jam has a sticky brown sugary flavor so I thought the tang of the dressing was perfect. I used spinach but any greens would do, and spinach could have easily been cooked onto the pizza. I like the warm vs. cool and alternating textures.
It was a great use of the bacon jam. That stuff is just. so. good.
I have one more use to drag out my love for bacon jam. Stay tuned!