Guava Marmalade Recipe

Prepare and preheat

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. If using a home oven that reaches 550°F, use that. Place rack in upper-middle position. Lightly oil a sheet of parchment for transfer if desired.

Stretch or roll the pizza dough on a lightly floured surface into a 10–12 inch round, leaving a slightly thicker rim. Transfer dough to a piece of parchment or a lightly oiled pizza peel/baking sheet. Brush the surface lightly with 1 tablespoon olive oil to prevent sogginess and to add a glossy base for the marmalade.

Warm and flavor the marmalade

Place 1 cup imported guava marmalade, 1 teaspoon unsalted butter, 1 teaspoon fresh lime juice and 1/4 teaspoon vanilla extract in a small saucepan over low heat. Stir continuously until the butter melts and the marmalade loosens into a spreadable, slightly runny consistency, about 3–5 minutes. Taste and adjust lime or vanilla if needed. Keep warm over the lowest heat, stirring occasionally to prevent sticking.

If the marmalade seems too thick to spread, add 1–2 teaspoons of warm water and stir until smooth. Do not over-thin; it should be spoonable but not watery.

Assemble pizza

Using a spoon or small offset spatula, spread the warm guava marmalade evenly over the oiled dough, leaving a 1/2-inch border. Distribute 8 oz torn or thinly sliced housemade mozzarella evenly over the marmalade, leaving some small gaps so the marmalade can bubble and caramelize.

Bake

Slide the parchment and pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, watching carefully: the crust should be golden and crisp and mozzarella should be melted and beginning to brown in spots. If the marmalade bubbles aggressively, rotate the pizza after 4–5 minutes for even cooking.

Finish & garnish

Remove pizza from oven and let rest on a wire rack for 2 minutes. Sprinkle 1 teaspoon coarse sugar or turbinado over the bubbling marmalade if you want extra crunch, and lightly scatter 6 fresh basil leaves torn by hand over the top. Finish with a light pinch (about 1/4 tsp) flaky sea salt to balance sweetness. Slice and serve warm.

Leftover suggestions: refrigerate any unused marmalade in a sealed container. For best texture, reheat pizza briefly in a 400°F (200°C) oven for 4–5 minutes rather than microwaving.