Plum Jam & Polish Bacon Pizza
At My Husband Makes Pies, we love to challenge the conventional when it comes to pizza toppings. Today, we’re delighted to introduce an intriguing combo: Plum jam and Polish bacon (boczek).
Plum jam, a homemade favourite in our household, brings a deliciously sweet and tart twist to the pizza. Its fruity notes act as the perfect foil to the savoriness of Polish bacon, which brings its distinctive smoky flavour to the mix. Polish bacon, rich in tradition and flavour, introduces a robust smoky element that beautifully complements the sweetness and tartness of the plum jam, creating an exciting fusion of flavours on your palate.
Added to this combination is Gouda cheese, famous for its rich, buttery, and slightly sweet taste. It melts beautifully, blending well with the fresh mozzarella, providing a delightful cheese pull with each bite. Topped off with fresh rucola (or rocket) and a drizzle of Extra Virgin Olive Oil (EVOO), the result is a pizza that’s bold and delicious.
Plum Jam and Polish 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
- Fresh mozzarella cheese
- Gouda cheese
- Plum jam – we prefer homemade, but of course, use a storebought version if you prefer
- Polish bacon (preferred, if inaccessible use bacon type of choice)
- Rucola (rocket)
- 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 Plum Jam: If you're interested in making your own plum jam, we recommend this recipe, which we use a close variation of.
- 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. Tear both the fresh mozzarella and gouda cheeses into medium-sized pieces. 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: To assemble the pizza, start by drizzling a light amount of olive oil on the base of your dough. Next, evenly distribute pieces of mozzarella and gouda cheeses across the dough. The cheese pieces should be around 2 cm in diameter and at least 1.5 cms apart. Add 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 plum jam, followed by a scattering of rucola/rocket. Now, it's time to enjoy your homemade Plum Jam and Polish Bacon Pizza!
