Nectarine Chipotle Bacon Pizza is a sweet-hot bacony pizza different from your typical pizza – not tomato-based. An interesting savory change from the norm.
This Nectarine Chipotle Bacon Pizza is a sweet-hot atypical (meaning not tomato-based) pizza that was inspired by a California Pizza Kitchen recipe for Pear Pizza. And this bears little resemblance to the CPK dish. That pear pizza was discontinued by CPK about a decade ago, but friends of mine still rave about it. Well, I think nectarines are much more exciting than pears, so I figured this would be a no-brainer.
This actually turned out very well. The nectarines and chile pepper jam go very well together and chipotle adds some extra depth and smokiness. Note I used Swiss cheese here instead of mozzarella – I think that flavor just goes very nicely in this flavor combination. And how can you go wrong with bacon? I actually had this for breakfast, and don’t think I’ll have to eat again for a few days. This is very filling. Hope you enjoy it!
- 1 12-inch pizza crust
- 8 strips bacon
- 3 small nectarines
- 2 tbsp balsamic vinegar
- 3 garlic cloves
- ⅓ cup Trader Joe's Pepper Jelly
- 1 tsp crushed chipotle chile pepper
- 12 oz Swiss Cheese slices
- Preheat oven to 450 degrees.
- Slice the nectarines into ¼ to ½ inch slices. You should end up with about 2 cups of nectarine slices. Slice the garlic cloves into thin slices.
- Fry the bacon in a skillet until browned but not crisp, then remove the bacon onto a plate leaving about 2 tbsp of bacon fat.
- Cook the nectarines, vinegar, and garlic over medium heat until garlic is soft and mixture is cooked down into a lumpy thick sauce, about 10 minutes.
- Add the Pepper Jelly and chipotle pepper. Tear the bacon up into small pieces and blend in.
- Spread the swiss cheese slices evenly over the pizza crust. Spread the nectarine mixture evenly over the cheese slices.
- Bake for 15 minutes or until crust is nicely browned.
- Cut into slices, serve & enjoy!
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