Pizza with California Prune Jam, Balsamic-glazed Bacon, and Fresh Mint

In this recipe a simple prune jam adds a sweet and tangy hit to a pizza studded with bacon and mint. La tur is a French cheese that’s rich and creamy yet mild enough to let the subtle flavors of the prunes come through. If you can’t find la tur, feel free to substitute brie.

From Daniele Uditi, Executive Chef, Pizzana West Hollywood and Pizzana Brentwood, Los Angeles 


  • 1 store-bought pizza dough
  • California Prune marmalade (recipe here)
  • 8 slices of bacon
  • Balsamic vinegar glaze
  • 2 tablespoons olive oil, divided
  • ½ cup mozzarella cheese, sliced into 2-inch circles
  • ½ cup of la tur cheese, sliced into 2-inch pieces
  • Finishing salt
  • Fresh mint leaves (keep whole)


Preheat oven to 400 degrees. Line a baking sheet with foil and place a wire rack over the top. lace the 8 strips of bacon on the rack. Bake for approximately 15 to 20 minutes (or until crispy), turning half-way through. Remove from the oven and dress with balsamic glaze vinegar. Set aside.

Turn oven up to 500 degrees. Place pizza stone in an oven.

On a floured countertop stretch your dough in a circular shape until it reaches 10-11 inches in diameter. Drizzle a tablespoon of olive oil on the crust. Top with mozzarella cheese, la tur cheese. Add cooked bacon slices. Cook pizza for 6-7 minutes on pizza stone. Slice pizza. Squeeze 2-3 dots of the prune marmalade on each slice. Finish with salt, fresh mint, and the remaining tablespoon of olive oil. Serve immediately.