In partnership with California Prunes
LA is going through a pizza revolution with more wood-fired, flame-kissed, 00 flour-imbued, hand-kneaded, wild-yeasted pizzas cooked in brick ovens than ever before. And Daniele Uditi is riding this Calfiornia-Italian renaissance to great success at his perennially-packed Pizzana restaurants in Brentwood and West Hollywood. We tasked the talented Neapolitan-Angeleno with making a pizza topped with sweet, savory, umami-packed California Prunes and he came back with the three brilliant options. And naturally we picked the one made with bacon. Fired in a wood oven. Glazed with balsamic vinegar. The smoky-tangy bacon plays beautifully against the tart-sweet earthy flavor of the prunes and offsets the rich melty cheese. After you blend up the prune jam and dot your pizza with it, use the remaining jam on buttered toast and PB&J. And prune jam will become your jam too.
Get the Recipe: Pizza with California Prune Jam, Balsamic-Glazed Bacon, and Fresh Mint
