Oscypek, Preserved Cherries & Bacon Pizza
At My Husband Makes Pies, we love pushing the boundaries of traditional pizza toppings. Today, we’re thrilled to bring you an unlikely yet incredibly delicious pairing: Oscypek, preserved cherries, and Polish bacon (boczek).
Oscypek, a smoked country cheese from the Tatra Mountains in Poland, is traditionally enjoyed with cranberries. However, we decided to switch things up a bit by pairing it with preserved cherries, a delicious tribute to Mama’s pantry staples. This combination creates a sweet yet savory flavour profile, which is further enhanced by the addition of Polish bacon, contributing a satisfying smoky undertone.
Preserved cherries are an integral part of this recipe, bringing in a delightful sweet tanginess that beautifully contrasts the robust smoky flavour of Oscypek and bacon. Coupled with the freshness of chives and the rich undertones of Extra Virgin Olive Oil (EVOO), it creates a unique, palate-pleasing experience that’s truly remarkable.
This Oscypek, Preserved Cherries & Bacon Pizza is a fusion of flavours that are both adventurous and comforting, making it a perfect choice for those who love to experiment with their pizza toppings!
Oscypek, Preserved Cherries & Bacon Pizza
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- Oscypek (Polish smoked cheese)
- Fresh mozzarella cheese
- Low moisture mozzarella
- Grana padano cheese
- Polish bacon (preferred, if inaccessible use bacon type of choice)
- Preserved cherries
- Fresh chives
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Finely grate the grana padano, tear both the fresh and low moisture mozzarella into medium-sized pieces. Then, cut the oscypek into similar-sized pieces. Set aside.
- Prepare Chives: Roughly chop the fresh chives. Set aside.
- Prepare Polish Bacon: Slice the Polish bacon into thin, roughly square or rectangular pieces. Set aside.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: Start by drizzling a light amount of olive oil on the base of your dough. Next, evenly distribute pieces of both mozzarella cheeses across the dough. The mozzarella pieces should be around 2 cm in diameter and at least 1.5 cms apart. Add the slices of oscypek, followed by the Polish bacon, and then another light drizzle of extra virgin olive oil.
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Add the preserved cherries and sprinkle the chopped chives on top. Enjoy your homemade oscypek, preserved cherries & bacon pizza!
