Fresh Mango, Mascarpone, Arugula and Candied Bacon Pizzette


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This my fresh take on Hawaiian pizza. Fresh mango, mascarpone, smoked mozarella, and candied bacon, with fresh arugula and a drizzle of sweet honey. One taste will transport you to paradise! ~Amy

Fresh Mango, Mascarpone, Arugula and Candied Bacon Pizzette

Pizza dough for 1 large pizza
Mascarpone cheese
1 fresh mango, peeled and diced
8 oz smoked mozzarella, shredded
Arugula
Honey

Candied Bacon
1 cup bacon crumbles or 4 slices thick cut bacon
2 tablespoons brown sugar
1/4 tsp black pepper

Olive Oil
Fresh cracked pepper
Sea Salt

Heat oven to 475 degrees

To make candied bacon, place bacon crumbles or slices on a parchment lined baking sheet. Sprinkle bacon evenly with brown sugar and black pepper. Cook until crisp and bubbling. Remove from oven and cool. Crumble and set aside.

On a lightly floured board roll dough to desired thickness. Brush with olive oil and sprinkle with sea salt and fresh cracked pepper. Slide dough onto baking steel, baking stone or lightly oiled baking sheet and bake until it starts to brown. Remove from oven. Spread a thin layer of mascarpone over crust, sprinkle with smoked mozzarella cheese and bake until melted. Remove from oven, top with arugula, candied bacon, diced mango, and drizzle with honey.
Serve immediately.

Makes 4-6 servings

Recipe by Amy Richardson

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