Buffalo mozzarella, caramelized onions (with brown sugar, salt & sherry vinegar), grilled plums, crispy bacon, peanuts, fresh watercress, balsamic vinegar
1 ball pizza dough
flour for dusting
semolina flour for pizza stone
salt & pepper
3-4 strips of bacon
1 white onion, sliced
1 tablespoon brown sugar
dash of sherry vinegar
1 ball buffalo mozzarella
3-4 plums, sliced into thin wedges
1/3 cup dry roasted peanuts
1 tablespoon balsamic vinegar
handful of fresh watercress
Preheat your oven to 550° F, or as hot as it will go. When it gets hot, you can prepare your dough using the instructions on the right.
Meanwhile, heat about a tablespoon of olive oil over medium heat and add your onion slices. Once the pan is hot, reduce the heat to low or medium-low and let the onions simmer. After about 20-30 minutes, you can add a pinch of salt and a couple pinches of brown sugar, and a dash of sherry vinegar. Let the onions soften and caramelize for a while—I like to let them sit on the heat for at least 45 minutes, if not longer.
While the onions are cooking, you can start working on the bacon in another pan. Make sure you’ve taken the bacon out of the fridge for a few minutes before you cook it. Then place a few strips on the pan and turn up the heat to medium. Once it starts sizzling, let it cook for about 10 minutes on each side, until it is nice and crispy. Then place the strips on a paper towel to absorb the extra grease.
Brush your grill or panini press with olive oil and turn it to medium heat. When it’s hot, lay the plum slices evenly across. Let them cook for a few minutes on each side, until you can see the grill marks.
Once you have prepared the dough and let it bake for a minute, take it out and brush it with olive oil. Tear of pieces of the buffalo mozzarella and lay them evenly on the pizza, followed by the grilled plums, peanuts, and crumbled pieces of the bacon.
Put the pizza in the oven and bake until the cheese is melty and the crust is golden brown. Then take it out and top it off with a handful of fresh watercress and a drizzle of balsamic vinegar, and you’re ready to enjoy!