Nordic Bacon Pizza
Tomato, Cabbage Salad, Fresh Herbs
Chef Briana Volk of Portland Hunt + Alpine Club | Portland, ME
Adapted by StarChefs | March 2021
INGREDIENTS:
6 slices bacon
1 cup Smithfield pourable cream cheese
¼ cup plus 3 tablespoons extra virgin olive oil
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh tarragon, finely chopped
1 lemon, juiced and zested
½ head of cabbage
1 ball pizza dough
2 tomatoes, thinly sliced
Salt, to taste
Pepper, to taste
METHOD:
Preheat your oven to 500°F. In a frying pan, cook the bacon over medium-high heat, until crispy, about 4 minutes, and set on a paper towel to cool. Once cool, roughly chop and set aside.
In a medium bowl, whisk together the pourable cream cheese and ¼ cup of olive oil until it is blended and becomes smoother and lighter in texture. Add the herbs to the cream cheese mixture and mix to combine. Squeeze 1 tablespoon fresh lemon juice into the cream cheese and mix. Reserve lemon pieces for zesting. Add salt and pepper to taste.
Slice the cabbage into thin shreds, much like a coleslaw. In a large bowl, pour the cream cheese mixture over the cabbage, stir to coat the cabbage, and place in the refrigerator.
Roll out your dough and place on a baking sheet that has been lightly floured. Spread 3 tablespoons of olive oil on the dough. Place and cook in the oven for 6-8 minutes. Once the dough is cooked, remove from the oven.
Spread the tomatoes atop the pizza to cover. Sprinkle salt and pepper to taste, over the tomatoes. Evenly spread out the bacon on top of the tomatoes. Take the cabbage mixture from the refrigerator and give it a stir to loosen it up and lift it. Place the cabbage, piled high, in the middle of the pizza, spread out but about 2-3” away from the crust. Zest with lemon. Slice the pizza into six pieces and enjoy!
