Pizza - .
1 Package - flatbreads, prepared pizza crusts or good quality pocketless pitas
One 4-ounce package - goat cheese
½ cup - BLT Jam (recipe follows)
½ cup - cubed fresh mozzarella
2 ounces - baby arugula
Curls of Parmesan cheese
Jam - .
½ lb. - applewood smoked bacon cut into matchstick pieces
2 teaspoons - olive oil
2 medium - onions sliced
3 cloves - garlic chopped
2 tablespoons - tomato paste
⅓ cup - minced fresh ginger
⅔ cup - honey clover, Acacia, tupelo or orange blossom
⅓ cup - water
1 teaspoon - buckwheat honey
¼ teaspoon - liquid smoke for non-smoked bacon
2 whole - cloves
2 cups - baby arugula
Salt to taste
Jam: Stovetop directions: Sauté bacon in olive oil on low simmer in a heavy duty sauce pan until the fat is rendered but the bacon remains soft, about 10 to 15 minutes. Remove with a slotted spoon to a towel-lined bowl. Add the onions and sauté for 15 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste, cover and simmer on low until a brown crust forms on the bottom of the saucepan, about 5 minutes. Add the ginger, cloves, both types of honey, the liquid smoke (if using) and the water. Simmer, covered for the first thirty minutes and uncovered the last or until the mixture is thick. Taste for seasoning and adjust, adding salt as needed. Remove the pan from the heat and stir in the arugula. The heat will wilt the arugula.
Slow cooker directions: Add all the ingredients, minus the water, to the insert of a small crock pot. Set to low and set the timer for 4 hours. Taste for seasoning and add the arugula.
Place mixture in a food processor and pulse until the bacon is a small mince and the arugula looks like minced parsley.
Pizza: Spread or dollop the jam evenly across the flat bread. Dot with goat cheese. Sprinkle cubes of fresh mozzarella and place in the oven for 20 minutes. Using a pizza wheel, cut into squares, strips or squares and serve with fresh arugula, Parmesan and sea salt.