Simple Heirloom Tomato Bacon & Egg Pizza

RECIPES | JULY 2020

artSAVOR 90

Simple Heirloom Tomato Bacon & Egg Pizza

From a simple three ingredient to complex layers of many ingredients, pizza is staple appetizer on my menus. I have lost count of the dozens of variations I have created over the years. I wish I had written some notes. The good news is the varieties are endless, fun and delicious. Pizza is so versatile that it can serve as a light amuse bouche all the way to a hearty main course. Choosing from a selection of fresh herbs, to the varied dried herbal flavors found in every artSAVOR provides nearly endless possibilities to build flavor. For this is creation, I chose artSAVOR 90 with dried leek, dill, marjoram and cilantro which adds amazing depth to this recipe. The bacon and the sunny side up eggs are both optional if you want to keep this very herbaceous and simple.

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MENU | Summer Simple Poolside
Starter, Appetizer, Pizza
Serves 8

INGREDIENTS

1          Pizza Dough, Store Bought
2T        Olive Oil
¼C       Flour, for dusting, more if needed
2T        Cornmeal, for dusting pizza peel, more if needed
2T        artSAVOR 90, already mixed with olive oil  (see direction below)         
D          Sea Salt and Pepper
1C        Mozzarella Cheers, Shredded, more if desired
1C        Havarti Cheese, Shredded
1C        Large Heirloom Tomatoes, Roasted, more if desired
12        Multi Color Heirloom Cherry Tomatoes, lightly charred
½C       Bacon, crisped and chopped (omit for vegetarian pizza)
1T        Olive Oil, more if needed
2T        Basil, Chiffonade
2T        Mint, Chiffonade

KITCHEN ESSENTIALS

Baking Tray
Pizza Peel or a rimless baking sheet
Pizza Stone, Optional
Grill Grid or Wok

DIRECTIONS

Step 1  |  Pizza Dough
Place pizza dough in a bowl,
Coat dough lightly with olive oil
Cover with plastic
Set aside to rise at room temperature, 4 - 5 hours 

Step 2  |  Roast Large Heirloom Tomatoes
Heat oven to 400˚F
Lightly coat baking pan with olive oil or cooking spray
Arrange tomato slices across pan
Lightly season with salt and pepper
Drizzle with olive oil
Roast for 20 minutes  

Step 3  |  Charred Heirloom Cherry Tomatoes
Toss cherry tomatoes with a small amount of olive to coat
Lightly season with salt and pepper
Char on grill grid over open flame, do not overcook or they will become mushy
Alternately toss in a wok over high heat to lightly char

Step 4  |  Par Cook Pizza Dough
Preheat oven to 400 – 425˚F
Place pizza stone on lower rack of oven
Dust working surface lightly with flour
Turn risen dough from bowl onto floured work surface
Gently form dough into a ball
Stretch dough to desired shape – oval, round, square or rectangle
I prefer more of rustic artisan rectangle about 12” by 9”
An imperfectly shaped crust, gives your pizza that artisan appearance

Never use a rolling pin!
This presses out the gases created by the yeast in the rise
The result is a condensed, tough texture

Transfer the shaped dough onto pizza peel lightly dusted with flour and cornmeal
Brush the dough with a light coat of olive oil
Drizzle with artSAVOR 90
Season with salt and pepper

Slide crust onto pizza stone and bake for about 5-7 minutes or until golden
Have your pizza toppings ready
Remove the pizza from the oven 

Step 5  |  Add Toppings to Parcooked Crust
Spread the cheeses evenly over the crust
Arrange roasted tomato slices over cheese
Drizzle with a small amount of olive oil
Return to oven for about 4-5 minutes, or until cheeses melted 

Step 6  |  Cut and Finish Pizza
Transfer pizza to work surface
Cut into 8 pieces, keeping pizza together
Evenly distribute the Bacon, Cherry Tomatoes, Basil and Mint across the pizza
Top with eggs for those guests who would like eggs
Finish your pizza with anything else that may taste and look good
I love using edible flowers
Serve and Enjoy!

artSAVOR MIXTURE

For even flavor in every bite, combine one entire package of artSAVOR 90 with ½C Olive oil.
Store unused mixture preferably in an airtight glass container in the refrigerator for future use.
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days.

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