Fresh Mango, Mascarpone, Arugula and Candied Bacon Pizzette
Pizza dough for 1 large pizza
1 fresh mango, peeled and diced
8 oz smoked mozzarella, shredded
1 cup bacon crumbles or 4 slices thick cut bacon
2 tablespoons brown sugar
1/4 tsp black pepper
Fresh cracked pepper
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.
Makes 4-6 servings
Recipe by Amy Richardson