Perfect sweet and salty pizza is something to dream of – smooth and creamy brie cheese, salty, peppery bacon and sweet and citrusy orange marmalade.
The name pretty much spells it out: this Brie, Bacon, and Orange Pizza with Truffle Oil has all of those things, but let me expand a bit. It’s also got just a bit of mozzarella, plenty of fresh basil, and that bacon on there- that’s pepper bacon. The thick-cut good stuff.
Smooth and creamy brie cheese, salty, peppery bacon and sweet and citrusy orange marmalade is the stuff of dreams. Oh yeah, the “orange” component of this dish is this ridiculous orange marmalade that has chunks of peel and isn’t overly sweet. The usual salty sweet combination on pizza uses figs, which I totally love, but this was fun to shake things up even more.
And to really push everything over the top, of course I had to drizzle on just a bit of nutty, incredible white truffle oil to finish it off.
Don’t worry- if ya can’t get white truffle oil, this pizza is still super fancy and delicious.
The crust is homemade, but don’t let that scare you off. Homemade pizza crust is super easy, especially if you have a standing mixer to do the grunt work for you! I highly recommend using a pizza stone because it almost always means perfect crust. And a good, chewy crust is what really sends this pizza over the edge.
So, if you love salty and sweet like me and you wanna make something fancy that’s looks hard and creative but isn’t really all that difficult, especially if you have someone to impress, whip up this pizza and call it a job well done.
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 tsp sugar
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tablespoons olive oil
- 2½ – 3 cups flour
- 1 4 oz wedge brie cheese, diced into ½ inch pieces
- ¼ cup shredded mozzarella cheese
- 6 slices thick cut pepper bacon, cooked and roughly crumbled
- 2-3 tbsp orange marmalade
- 1 tbsp white truffle oil
- 6 large leaves basil, chiffonade
- Gently whisk the water, yeast, and sugar together. Let sit until proofed and foamy, about 10 minutes.
- Add the salt, garlic powder, Italian seasoning, and olive oil and mix until combined.
- Using the dough hook on your standing mixer, slowly add the flour, ½ cup at a time, until dough pulls away from the sides of the bowl and is no longer sticky.
- Using the dough hook, knead the dough for 4 minutes. Let rest for 3 minutes. Knead for another 4 minutes.
- Coat a bowl with olive oil, add the dough, and turn to coat. Cover the bowl with saran wrap and let rise until doubled, about 1 hour.
- Preheat an oven to 450 degrees. Put your pizza stone in the oven and let sit for 20 minutes.
- When done rising, roll the dough out until ¼-1/2 inch thick, leaving the edges a little thicker to make a crust.
- Remove pizza stone from oven and carefully transfer the crust to the stone. Top with mozzarella cheese, brie cheese, and bacon. Evenly drizzle orange marmalade over the top.
- Bake in preheated oven for 12-15 minutes, or until crust is just golden and cheese is melted.
- Let cool for 5 minutes, then top with basil and drizzle white truffle oil over the top.
To make drizzling the marmalade easier, spoon into a plastic bag and cut the corner. Squeeze onto pizza.