Peach Balsamic Glazed Bacon, New Potato, Asparagus and Leek Cream Pizza

Posted by Olivia on Monday, April 7th, 2014

Peach Balsamic Glazed Bacon, New Potato, Asparagus and Leek Cream Pizza

We thought we would share the recipe for one of the first pizzas served by our brand new Pizza in the Piazza Chef, Andrea Powell. This one showcases just how creative you can be with our fruit flavored balsamic. Peach Balsamic Vinegar glazed bacon pairs perfectly with fresh spring asparagus, leek cream sauce, and new potatoes. Bon appetit!

Get Andrea's Pizza Dough Recipe here >>

Made with these products from The Olive Press:

  • 1 recipe of pizza dough
  • 1 pound of slab bacon, cut into 1/2 inch dice
  • 1 cup Olive Press Peach Balsamic Vinegar
  • 4 medium size new potatoes cut into 1/2 inch dice, boiled until soft (15-20 minutes)
  • 1 bunch of asparagus, cleaned, and blanched. Cut into small diagonal pieces
  • 1 pint heavy cream
  • 1 leek, white part only, thinly sliced and washed thouroughly
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste
  • Fresh chopped Italian parsley for garnish

  1. Prepare the pizza dough as directed. Put bacon into a cold, heavy bottomed pan. Heat on low to medium heat until bacon is fully rendered and crispy. Pour off the fat in the pan and add the vinegar, scraping the brown bits off the bottom of the pan. When liquid has evaporated you will have a sweet and savory caramelized bacon. Set aside.
  2. Put leeks and cream into a saucepan and bring to a slow simmer. Reduce cream by about a third. This will take about 30 minutes. Add the Parmesan cheese and let cool. The cream will be thick and easy to spread on your dough.
  3. To assemble pizzas first spread leek cream on prepared crusts then divide toppings evenly amongst the crusts using a light hand. You don't want the pizzas to be too heavy with ingredients and your crust should stay light and crispy. Bake in your hot oven for 12-18 minutes, or until the underside of the crust is crispy and the cheese bubbly. Garnish with fresh herbs.
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