jamjelly

Bacon. Onions. And cheese. Plus Bacon Marmalade is the perfect pizza pie, in my opinion. The easy dough recipe is adapted from the cookbook The Silver Spoon.

Bacon Marmalade and Red Onion Pizza

all-purpose flour (about 11.25 oz.,

salt salt

active dry yeast (not rapid rise),

lukewarm water

olive oil

garlic clove, sliced

tomato puree

sea salt salt

basil leaves

black pepper

Pizza dough,

mozzarella,

red onion

Bacon Marmalade

These instructions are for a stand mixer, but you can do it all by hand, if you so choose. In the bowl of a stand mixer fitted with the paddle attachment, mix flour and salt together.

Dissolve yeast into warm water. Stir in the oil. With mixer on low speed, pour the liquid into the flour until dough comes together. 

Scrape off the paddle and switch to the dough hook. Knead for 5 or so minutes.

Scrape mixer bowl and hook, and gather dough into a ball. Place in a well-oiled bowl. Cover bowl tightly with plastic wrap, lay a dish towel over it and place in a warm spot, like in the microwave. Sometimes, before putting the dough in, I heat a mug-full of water, to get the microwave nice and warm. 

Let rise for 1 hour. Punch dough down, and let rise for another hour.

This step is totally optional, but worth it if you have all day. Punch dough down again and let rise for 2 - 3 more hours. Alternatively, you can stash the dough in the fridge overnight after the first rise. Bring refrigerated dough to room temperature about an hour before forming pizzas. 


for the pizza dough

Heat 3 tablespoons olive oil in a medium saucepan over medium/low heat. Add garlic and sauté for a few minutes until very fragrant. Do not brown the garlic! 


Add tomatoes, salt and basil, and stir. Bring to boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Add pepper to taste, and stir. Taste for salt. Turn off heat. Leftover sauce can keep in the fridge for several days, or freeze for longer keeping.

Alternatively, use a good-quality store-bought pizza sauce.

Place a pizza stone on bottom-most rack in oven. Preheat oven to BROIL HIGH at least a half hour before you will bake the pizza.

Cut dough from above pizza dough recipe into two equal pieces, about 10 ounces each, weighing it with a kitchen scale if you have one. Place the second piece of dough in a freezer bag and freeze, or make a second pizza of your choosing.

Flatten dough very slightly, and fold in top, bottom, left side, right side, towards center. Turn over, and gently form into a round. Place on lightly floured parchment-lined sheet pan, sprinkle with flour and cover with a kitchen towel. Let rest 10 minutes.


Lightly oil (just a dab to keep the paper in place) a 12" pizza pan. Line with a piece of parchment paper, and lightly dust paper with flour. Place dough on paper. Dust dough lightly with flour and press down with your fingertips as you turn the pie and spread the dough evenly in all directions until you have a nice thin layer, about 1/4" thick. It probably won't cover the entire pan; that’s okay. If dough is not cooperating, it helps to let the dough rest for a few minutes. 

Alternatively, flour your fists very well, and the ball of dough. Stretch dough over your fists and move your fists along the outside edge of the dough, stretching it out. Lay the dough on parchment-lined pizza pan. Tug edges slightly to form a rough circle. 

Spoon about 1/4 cup sauce over the pizza. Gently spread around, leaving about a ½ inch border for the crust. 


and scatter little nuggets of Bacon Marmalade over the pizza.

Drizzle a little olive oil and a scattering of salt and crushed grains of paradise over the top and you’re ready to bake your pie! 


Place pan directly on pizza stone. Or, if you've got a pizza peel, pull the parchment and pizza onto the peel, then slide parchment and pizza directly onto pizza stone. Turn heat to 550 degrees F. Bake for 5 minutes, or until crust is nicely browned and crisp, and bottom of pizza has some nicely browned spots as well. Use a long-handled metal spatula or metal tongs, or the pizza peel, to lift up the pizza and take a peek underneath. The parchment will turn black, but it won't catch fire, so don't worry. 

Remove from oven, add more Bacon Marmalade if desired (because, well, more is more!), cut into pieces and enjoy! 


for the sauce and pizza 

These 1948 tomato preserves are delicious. I put it on toast for breakfast or as an afternoon snack. The lemon peel tastes like candy. This recipe is divine.

1948 Tomato Preserves

lbs tomatoes

sugar

juice of lemon

lemon peel

Quarter ripe tomatoes and place in big dutch oven.  Add sugar, lemon juice and lemon peel.  Stir and cover. Cook over low heat for 1 hour, stirring occasionally.

Uncover and cook for anther hour and a half over very low heat,  stirring frequently until volume is reduced by half.  When preserves are a deep red color and thick, turn off heat and let cool.

Strain through a food mill to remove skins.  Store in glass Mason jars and freeze.

With its pink and yellow checkerboard pattern of light sponge cake, thin layer of apricot jam and marzipan coating, this Battenberg Cake recipe is just perfect.

Battenberg Cake 

unsalted butter, room temperature

eggs

all-purpose flour

almond meal

baking powder

salt

milk, divided

almond extract

Red food coloring

apricot jam

Make the Cake: Place a rack in the middle of the oven; heat to 350°F. Line the bottom and sides of an 8-by-8-inch square baking pan. Cut out a piece of parchment paper to divide the batter in half down the middle. Fold a strip in half and fold out the flaps at the bottom to look like an upside-down T (see the photos above). This will keep both batters separate from one another while the cake bakes.

In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, cream the sugar and butter on medium speed for about 1 minute, until fluffy. Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. 

In a medium bowl, combine the flour, almond meal, baking powder, and salt. Add one-third of the flour mixture to the sugar mixture and gently mix to combine. Add half of the milk and mix to combine. Repeat adding the flour mixture and milk, ending with the flour mixture. Mix in the almond extract. 

Evenly divide the batter between 2 bowls (I like to use a scale). Color one batter with a few drops of red food coloring. Pour into the prepared pan, with the plain batter on one side and the pink batter on the other. Bake for 30 to 35 minutes, until a tester inserted into the center comes out clean. Let cool for 10 minutes. Transfer to a wire rack and let cool completely.

Make the Marzipan: In a large bowl, combine the almond meal, granulated sugar, and powdered sugar. Mix well to combine. Add the egg and almond extract and mix until the mixture starts to bind together. Knead with your hands until the marzipan is smooth. Shape into a rectangle and wrap in plastic wrap. Place in the fridge until ready to use.

Assemble the Cake: Trim the ends, top, and sides of the cakes so they're the same size. Slice each cake in half lengthwise to make 4 long rectangles.

Warm the jam in the microwave for 30 seconds to 1 minute. Press through a fine-mesh sieve. Brush the long side of one of the cakes with jam. Sandwich it together with a cake of the opposite color. Brush the tops of both cakes with jam and top with a piece of cake of the opposite color. Brush the jam on the inside long edge to make the cake stick together. Brush the top and sides of the cake with jam.

Roll out the marzipan between 2 sheets of parchment paper into a large rectangle about ¼ inch thick. The rectangle should be large enough to wrap around the cake completely, leaving the ends uncovered. You can measure the width of cake with a piece of string and roll out the marzipan to the same size, trimming the sides for a neat finish.

Place the cake upside down on the marzipan rectangle and wrap with the marzipan, pressing the sides gently to adhere. Try and have the marzipan seal in the bottom corner of the cake and press the edges together. Turn the cake upright and trim the marzipan on each end of the cake, if there's any excess. 

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