• 1 store-bought pizza dough
  • Prune marmalade
  • 8 slices of bacon
  • Balsamic vinegar glaze
  • 2 tablespoons olive oil, divided
  • ½ cup mozzarella cheese, sliced into 2-inch circles
  • ½ cup of la tur cheese, sliced into 2-inch pieces
  • Finishing salt
  • Fresh mint leaves (keep whole)


In this recipe, a simple prunes jam adds a sweet and spicy touch to a bacon and mint tachoned pizza. The tur is a French cheese that is rich and creamy but soft enough to pass through the subtle flavors of prune. If you can’t find the tur, feel free to replace it with brie.

Preheat oven to 400 degrees. Cover a baking sheet with foil and place a rack over the top. tie the 8 strips of bacon on the rack. Bake for about 15 to 20 minutes (or until crisp), turning in half. Remove from the oven and season with balsamic glazed vinegar. Put it aside.
Turn on the oven at 500 degrees. Place the pizza stone in the oven.

On a floured countertop, stretch the dough circularly until it reaches 10-11 inches in diameter. Spray a tablespoon of olive oil over the crust. Top with mozzarella cheese, la tur cheese. Add cooked bacon slices. Cook the pizza for 6-7 minutes on the pizza stone. Cut the pizza. Squeeze 2-3 points of prunes jam into each slice. Finish with salt, fresh mint and the remaining tablespoon of olive oil. Serve immediately.

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