RASPBERRY, BACON, AND GOAT CHEESE GRILLED PIZZA
8-10 slices bacon
⅓ + ¼ cup raspberry preserves
1 cup shredded mozzarella cheese
¾ cup goat cheese, crumbled
½ cup baby arugula leaves
½ cup raspberries
1 tablespoon olive oil
2 tablespoons olive oil (plus 2 teaspoons to oil the bowl)
1 tablespoon honey
1 ½ cups warm water (115-120 degrees)
1 packet yeast
2 teaspoons salt
3 ½ – 4 cups flour
Preheat oven to 425 degrees.
Lay the bacon strips on a rimmed, foil-lined, baking sheet and cook for 12-14 minutes until crisp. Remove the bacon and chop into bite-size pieces. Reserve the bacon grease.
Preheat grill to 400 degrees.
Form the dough into a 12-14” round or similar shape. Note that shape will be altered slightly when you place it on the grill so no need to obsess over a perfectly round pizza! It will be organic in shape and delicious in taste regardless. Try not to make any areas overly thin as they may rip when you transfer to the grill.
Place the dough on a large cutting board (for easy transfer from kitchen to grill). Brush the top of the dough with a thin layer of the reserved bacon fat. Gingerly, lift the dough from one side and quickly place it, flipping it so the greased side is down, directly on the grill. You have a few seconds to pull it into shape on the grill. Close the lid and cook for 2 minutes.
Using tongs and a spatula, flip the dough over on the grill (crust will now have some rigidity and gorgeous golden grill marks). Cook for one minute until the crust is firm, but not browned on the bottom like the top. The bottom of the crust will cook again and brown after you add the toppings. Remove to your cutting board.
Spread ⅓ cup of the raspberry preserves over the top of the crust. Top the preserves evenly with the chopped bacon, followed by the mozzarella, and goat cheese. Slide the pizza back on to the hot grill. Close the lid and cook for 3-4 minutes until the cheese is melted and pizza is crisp and bubbly.
Remove to the cutting board and top with baby arugula leaves and raspberries. Drizzle with the olive oil. Heat the remaining ¼ cup raspberry preserves in a small dish in the microwave for 1 minute until liquid. Drizzle this over the top of the pizza. Cut into slices and serve.
Place olive oil, honey, and water into the bowl of a stand mixer. Stir to dissolve honey into the water (so it doesn’t stick to the bottom of the bowl). Sprinkle the yeast on top of the liquid mixture, stir, and let sit for 5-10 minutes until yeast becomes foamy. Add salt and 2 ½ cups of the flour. Mix using the dough hook attachment. Gradually add as much of the remaining flour as needed until a ball forms. Empty dough onto a floured countertop and knead for 10-15 minutes until dough is smooth and elastic adding flour as needed if sticky.
Place dough in a greased bowl and cover with a clean kitchen towel. Let rise in a warm spot for 1 hour until doubled in bulk. Knead dough briefly and divide into 2 equal parts and form balls. Let rest for 30 minutes under a clean kitchen towel. If you are not using both balls, refrigerate each ball in a plastic bag sprayed with cooking spray for up to 5 days.