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Pizza with California Prune Jam, Balsamic-Glazed Bacon, and Fresh Mint

After you blend up the prune jam and dot your pizza with it, use the remaining jam on buttered toast and PB&J. And prune jam will become your jam too. 

Prune Pie

Courtesy of Jake Ahles
 8 slices of bacon
 Balsamic vinegar
 Store-bought pizza dough (one crust)
 2 tbsp olive oil, divided
 ½ cup mozzarella cheese, sliced into 2 inch circles
 ½ cup la tur cheese, sliced into 2 inch pieces
 California Prune jam (recipe below)
 Finishing salt
 Fresh mint leaves (keep whole)
California Prune Jam
 12 oz California Prunes
 1 cup sugar
 3 cups water
To Make California Prune Marmalade

To make the California Prune jam: Combine prunes, sugar, and water in a medium-sized pot. Cook for 30 minutes over medium heat, stirring occasionally. Purée in a blender. Set aside to cool. Transfer to a squeeze bottle.


Preheat oven to 400 degrees. Line a baking sheet with foil, and place a wire rack over the top. Lace the 8 strips of bacon on the rack. Bake for approximately 15 to 20 minutes (or until crispy), turning half-way through. Remove from the oven and dress with balsamic glaze vinegar. Set aside.


Turn oven up to 500 degrees. Place pizza stone in an oven.


On a floured countertop stretch your dough in a circular shape until it reaches 10-11 inches in diameter. Drizzle a tablespoon of olive oil on the crust. Top with mozzarella cheese and la tur cheese. Add cooked bacon slices. Cook pizza for 6-7 minutes on pizza stone. Slice pizza. Squeeze 2-3 dots of the prune jam on each slice. Finish with salt, fresh mint, and the remaining tablespoon of olive oil. Serve immediately.