Bacon Jam Cheeseburger Pizza

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

Have you ever had a hard time deciding between bacon, cheeseburgers and pizza? It’s a tough decision, right? Tonight I’m making the ultimate combination by tossing classic cheeseburger fixings on a ready-to-make pizza crust sold fresh at Heinen’s.

My boys have always loved bacon, and they love bacon + burgers even more. Today, I’m changing it up a bit and using homemade bacon jam as the sauce for pizza, topping it with chunks of caramelized ground beef, mozzarella and Gruyere cheeses and adding peppery baby arugula, vine ripe tomatoes and  balsamic glaze to finish. Every single bite is an amazing combination of flavor and texture.

There are two things that pair perfectly with this meal. A glass of Portuguese red wine brings out the delicious buttery cheese flavors. The shelves at Heinen’s are stocked with wines from Portugal, so finding a variety to try is no problem. We enjoyed CRASTO Superior Red Douro 2014. With flavors of wild berry and hints of cocoa, it’s beautifully balanced and perfectly complements grilled meats and cheeses.

Have you tried hot honey? This is the second perfect pairing. On a recent trip to Washington D.C., my son and I ordered grilled cheese sandwiches and they were served served with a side of hot honey. Hot Honey is a chili pepper-infused honey. It is unbelievable with melted cheese. I’m now putting it on literally everything. It’s a must-try!

Bacon Jam Cheeseburger Pizza

For the Bacon Jam

Ingredients

• 1 pound sliced bacon, cut into 1/4 inch wide pieces1 1/2 pounds pork belly, cut into 1/4 inch dice
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 medium white onion, cut into 1/4 inch dice
• 2 large vine ripened tomatoes, diced
• 1 cup packed light brown sugar

Method

1. In a cast iron or other heavy skillet, cook the bacon over medium-high heat, stirring often, until crispy, about 10 minutes. Line a large plate with paper towels and transfer the bacon to the paper towels to drain.
2. Pour the grease out of the skillet and return it to medium-high heat. Add the pork belly and Frey on all sides until crispy, about 10 minutes. Transfer to the paper towels to drain.
3. In a large sauce pan, melt the butter over medium heat. Add the garlic and sauté until lightly browned, about 10 seconds. Add the onion and cook, stirring often, until well browned, about 10 minutes.
4. Add the reserved bacon and pork belly, tomatoes, brown sugar, and 1/2 cup water. Stir to combine. Bring to a simmer. Reduce the heat to low and simmer gently, stirring occasionally, until the mixture is flavorful and code to the back of a spoon, about 35 minutes. Let cool slightly before using.
5. Store in a covered container in the refrigerator for up to one week.

For the Pizza

Ingredients

• Ready made pizza dough (2 packages)
• 1 pound fresh mozzarella cheese, sliced.
• 8 ounces of Gruyere cheese, shredded
• 5 cups baby arugula
• 1 cup cherry or grape tomatoes, halved.
• 1 1/2 pounds 80% lean ground beef.
• 3 cloves garlic, minced
• 1/4 cup balsamic glaze
• 1/4 cup hot honey optional
• 1 1/2 cups bacon jam (see recipe above).

Method

1. Preheat oven to 450°F
2. Let the pizza dough sit at room temperature for 20 minutes.
3. Meanwhile, add olive oil to the skillet.Brown the hamburger. I like to make a giant hamburger patty the size of my pan pressing it into the pan very thin and let it caramelize on one side. Once it gets a nice searing caramelization, I break it into chunks and toss it around until cooked through. This gives you some little caramelized bits on your burger that add texture and great flavor.
4. On a floured surface, roll the pizza dough out to your desired size and shape.
5. Spread 1/4 cup bacon jam on to the pizza dough.
6. Add crumbled burger and slices of mozzarella and Gruyere cheese.
7. Cook until the cheese is melted and the dough is toasty brown, about 10 minutes. Once out of the oven, top with arugula, fresh tomatoes and a drizzle of either hot honey or balsamic glaze.

Click here to print this recipe