Bacon Jam

Ingredients:

six slices of hickory smoked bacon diced

one large onion sliced

two cups sugar

one cup water

one tablespoon PexPeppers Scorpion Jelly

Cook the bacon about three quarters done, more if you like crispy bacon. Slowly caramelize the onion over low heat, about an hour. Mix in the bacon, water, scrape all the bits off the bottom of the pan. Stir in the sugar and jam. Let thicken until syrupy.

Pizza Dough:

2 cups OO flour

1.5 cups AP flour

1 tablespoon of yeast

1 cup of 107F water

drizzle olive oil

tsp salt

Tbs honey

Mix the yeast honey and water together and let proof for about ten minutes, meanwhile, mix flours and salt together. Pour in the water yeast mix and drizzle in olive oil as it mixes. When it comes together and pulls away from the sides it is done. add bench flour until not sticky, form a ball and add a tiny bit of olive oil to the outside all over. Place in large bowl and wrap in plastic wrap. Let rise an hour or two. Take out work into a ball again and wrap again with plastic wrap. Place in fridge overnight to three days.

Pizza:

Ingredients:

pizza dough 1/2 of above recipe

bacon jam about eight-ten ounces

one pear

eight figs sliced

six ounces feta crumbled

I actually par-cooked my crust for about five minutes here on 500F because I was not sure how long these toppings would hold up to the high heat. After five minutes I built my pizza by spreading the jam about the whole pie, adding the sliced pear, figs, and feta. After about seven more minutes in the oven it was done. I sprinkled it with a little cinnamon, and a little cherry smoked scorpion powder.

Being the only dessert pizza I have ever cooked, I gotta say this is phenomenal. Everything came together just as I imagined. And for my first time making it, BACON JAM ROCKS!!!



