{"id":725,"date":"2011-12-13T18:09:15","date_gmt":"2011-12-13T23:09:15","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/12\/13\/signature-pizza-with-jalapeno-cured-bacon\/"},"modified":"2011-12-13T18:09:15","modified_gmt":"2011-12-13T23:09:15","slug":"signature-pizza-with-jalapeno-cured-bacon","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/signature-pizza-with-jalapeno-cured-bacon\/","title":{"rendered":"Signature Pizza with Jalapeno Cured Bacon"},"content":{"rendered":"

Work, work, work…<\/p><\/div>I’m still working on my Pizza Quest Signature Pizza series.\u00a0 I set out to make a few versions to try with a glass or two of my Birra Basta<\/em>.\u00a0 I can’t just let the keg sit there, right?\u00a0 It was all created to be used; The Bruery didn’t brew this beer to pour it down the drain.\u00a0 The makers of my “new” kegerator surely wanted beer to flow through it.\u00a0 I know I’m onto something here.\u00a0 <\/p>\n

As so many artisans explain, quality food starts by using the freshest ingredients you can get.\u00a0\u00a0 As I got into home cooking, I watched a lot of Molto Mario.\u00a0 One of the things I picked up early from watching was that you use what is

It starts the same: Peter’s Herb Oil, Fresh Burrata, the Endives…<\/p><\/div> fresh. If you set out to make a recipe that calls for Bluefish and all you can find at the market that’s fresh is the Sea Bass – you substitute!\u00a0 Go fresh.\u00a0 Buy local quality food as close to it’s original environment\u00a0 as you can.\u00a0 This isn’t exactly the right example here, but I bring it up because when I shop for pizza ingredients, I have a general list and look for those ingredients, but keep an eye out for something that says, “Here I am!\u00a0 I am fresh!\u00a0 I am bold!\u00a0 I am your future!”\u00a0 I haven’t found that thing yet, but I often find some other interesting ingredients to work with.\u00a0 <\/p>\n

Fry, or pre-bake bacon. Taking photos and making multiple pizzas not recommended. I may have cooked the bacon a little too much. It will finish in the oven.<\/p><\/div>I was browsing the meat department looking for another option to this Signature Pizza.\u00a0 I had some things in mind, but was definitely browsing.\u00a0 “Hello there” it said.\u00a0 I introduced myself.\u00a0 We got along immediately.\u00a0 I don’t know how we had never met before.\u00a0 “I’m always in your neighborhood!?” I said. By now the butcher was about to call security on me.\u00a0 He wasn’t used to customers talking to his bacon display.\u00a0 But, this wasn’t just bacon.\u00a0 It was a proudly sliced pile of Jalape\u00f1o Cured Bacon.\u00a0 <\/p>\n

Ok, now back to reality.\u00a0 How do you not try that?!\u00a0 I knew I was looking for some spiciness and salted pork.\u00a0 I didn’t know it would be brought together in this way, but there she was.\u00a0 Beautiful in all her glory.\u00a0 Sorry, I slipped away again.\u00a0 <\/p>\n

I kept the mild chilis even though the bacon was a little spicy. The chilis add color, and their own flavor and texture that I enjoyed.<\/p><\/div>The pizza is pretty much the same as the previous few.\u00a0 It turned out delicious which was to be expected.\u00a0 If you can’t find a Jalapeno Cured Bacon, I imagine using a quality bacon and adding some thinly sliced, or chopped jalapenos would work as well.<\/p>\n

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Brad’s Home Made Pizza Quest Challenge Pizza – The Jalape\u00f1o Cured Bacon Variety:
<\/strong><\/em><\/span>

I got a nicely colored charred crust. It’s interesting how the oven behaves as you cook your 2nd, 3rd and more pizzas. Looks nice! Charred tips of bacon and the Endives as well.<\/p><\/div>Pizza Quest Signature Beer Pizza Dough (see Instructional archives)
*Any dough will work, but I have to say it’s worth it to make this dough
Squash Blossoms
*I couldn’t find any, so I substituted a baby Belgian white endive
Burrata Cheese
Lemon Preserves
*Kelly Whitaker made his own in a pressure cooker.\u00a0 Lacking the time and skills, I found a baking product called Lemon Curd to use instead.\u00a0 It gave a nice tart lemon flavor in bursts as well as a sweet finish.
Old Glory herself – House Cured Jalape\u00f1o Bacon (We met at Whole Foods, if you’re interested) \u00a0\u00a0\u00a0
Fresh Greens
*I had some wild arugula around.\u00a0 This worked great.
Fennel Salt
*I didn’t have that, so I diced up a little fennel greens and sprinkled some sea salt to finish the pizza.<\/p>\n

Closer view…<\/p><\/div>Spread the dough to your desired size.\u00a0 <\/p>\n

Add the Burrata Cheese to the center of the dough, factoring in how it will melt and cover.<\/p>\n

Lay out the endive leaves <\/p>\n

Add the lemon curd, or preserved lemon in little dabs around the pizza.\u00a0 This is meant to be a surprise, not an all over flavor.\u00a0 It’s not a flavor you would think of for pizza, but as you’ll see in some of these recipes I’ve become a big fan.\u00a0 That may have to do with the fact that I have a Birra Basta<\/em> sitting next to me that Patrick infused with Lemon Peel during the brewing.\u00a0 Maybe…<\/p>\n

Add the cool greens. I love how this looks as well as how the cool arugula adds an interesting texture to the warm dough and melting ingredients below.<\/p><\/div>\n

Add the cooked Jalape\u00f1o Bacon (or bacon with sliced chilis)<\/p>\n

Into the oven it goes\u2026<\/p>\n

While the pizza cooks, toss some greens with a little herb oil or a favorite dressing. Or, you could just put the greens on as is. <\/p>\n

Take the pizza out after 8-10 minutes.<\/p>\n

Lay Salad mixture over the hot pizza.<\/p>\n

Sprinkle the Fennel and a little Sea Salt across the pizza (sparingly).<\/p>\n

Cut and Serve\u2026<\/p>\n

Oh, and pour your next glass of bier!<\/p>\n

Enjoy!<\/p>\n

{gallery}signaturejalapenobacon{\/gallery}<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m still working on my Pizza Quest Signature Pizza series.\u00a0 I set out to make a few versions to try with a glass or two of my Birra Basta.\u00a0 I can’t just let the keg sit there, right?\u00a0 It was all created to be used; The Bruery didn’t brew this beer to pour it down the drain.\u00a0 The makers of my “new” kegerator surely wanted beer to flow through it.\u00a0…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":718,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-725","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nSignature Pizza with Jalapeno Cured Bacon - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/signature-pizza-with-jalapeno-cured-bacon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Signature Pizza with Jalapeno Cured Bacon - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"I’m still working on my Pizza Quest Signature Pizza series.\u00a0 I set out to make a few versions to try with a glass or two of my Birra Basta.\u00a0 I can’t just let the keg sit there, right?\u00a0 It was all created to be used; 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