So this is one of our long time classics that we can never get enough of. It started out many years ago as a visit to a restaurant, and we went home and optimized those already magnificent flavors. This is the result!
While it may look a bit complicated, it is really super simple, and the flavors and textures on this one will simply blow your fucking mind.
Ingredients, makes three 12″ pizzas
- 1 New York style pizza dough
- 300 g grated mozzarella
- 300 ml sour cream or crème fraiche
- 3 medium cloves garlic, minced or finely chopped
- pinch fine sea salt
Honey cured bacon
- 6 rashers streaky bacon
- a few tbsp honey
- a few sprigs fresh rosemary, finely chopped
- 3 jalapeno peppers, deseeded, thinly sliced
- Semi-hard, mature cheese, shaved*
- a drizzle high quality olive oil
*I used a local cheese called Rabben Farr from Ryfylke Gårdsysteri that’s been aged for around two years, but honestly any tasty, semi-hard, aged cheese that shaves well will do. Use a potato peeler to shave the cheese.
Make the dough according to recipe. Cut each bacon rasher into 4 pieces, then mix with the honey and let sit in the fridge for minimum 4 hours. Overnight or several days is fine too – whatever suits your schedule.
Next mix everything for the sauce. This sauce can easily sit for several days as well. Again – whatever suits your schedule.
When ready to bake, shape your pizza and add the white sauce. Par-bake according to recipe, then add the cheese and bacon, then continue to bake to golden brown perfection.
Transfer to a wire rack, then drizzle over a little bit olive oil, the finely chopped rosemary and super finely sliced jalapeno peppers – one per pizza.
We love washing this down with one of my home brewed IPAs, especially the one made with kveik and hopped with Citra, Mosaic and Mandarina Bavaria 🙂
Do you love pizza? Here are even more kick-ass pizza recipes from the guy who was in the Norwegian Pizza Championship once.