12 South Recipe

Make quick tomato jam (optional)

If using store-bought jam, skip this step. Heat 1 tsp olive oil in a medium saucepan over medium heat. Add the chopped tomatoes, 3 tbsp brown sugar, 1 tbsp red wine vinegar, 1 tsp salt and 1 tsp black pepper. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until thickened to a jam-like consistency, about 20–30 minutes. Taste and adjust sugar or vinegar to balance sweetness and acidity. Remove from heat and cool slightly.

Measure about 6 tablespoons of finished tomato jam for the pizza. Keep warm at room temperature.

Cook the bacon: Preheat oven to 400°F (200°C). Place bacon slices on a foil-lined baking sheet and bake 12–18 minutes until crisp. Transfer to paper towels to drain and cool, then chop into bite-sized pieces. Alternatively, cook in a skillet and drain on paper towels.

Prepare the chicken: If not pre-cooked, poach or roast a small boneless skinless chicken breast: place in simmering water or broth and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Shred or thinly slice to yield about 1 cup. Season lightly with salt and pepper.

Preheat pizza oven or conventional oven with a pizza stone to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

Prepare the dough: On a lightly floured surface, stretch or roll the pizza dough to a 12–14 inch round (or desired shape) about 1/4-inch thick, leaving a slightly thicker rim for the crust.

Make the olive oil base: Whisk together 3 tbsp extra-virgin olive oil and 1 tsp minced garlic. Brush the mixture evenly over the dough, leaving a small border for the crust. This will act as the ‘sauce’ and add flavor without overwhelming the smoked cheeses.

Assemble cheeses: Evenly sprinkle the shredded smoked Gouda and smoked mozzarella across the oiled dough, leaving a 1/2-inch border. Use about 1 cup each of the two cheeses for good coverage without overloading.

Lightly dust the top with 1 tablespoon freshly grated Parmesan before adding proteins.

Top with proteins: Scatter the shredded chicken evenly over the cheese layer (about 1 cup). Then distribute the chopped crisp bacon pieces over the top.

Bake the pizza: Slide the assembled pizza onto the preheated stone or baking sheet. Bake until the crust is golden and cheese is bubbly and beginning to brown, about 8–12 minutes at 500°F (260°C) or 12–15 minutes at 475°F (245°C). Rotate once halfway through for even browning.

Finish after baking: Remove the pizza from the oven and let sit 1–2 minutes. Dollop 6 tbsp of tomato jam evenly across the surface (small spoonfuls) and gently spread slightly with the back of the spoon, avoiding puddling. Scatter the packed cup of baby arugula across the pizza.

Grate 1 tsp of fresh black pepper over the arugula and finish with the remaining small sprinkle of Parmesan for brightness. Let rest 1 minute so the arugula wilts slightly but remains peppery and fresh.

Slice and serve: Cut into 6–8 slices. Serve hot so smoked cheeses are melty and the jam provides sweet-tang contrast to the savory bacon and chicken.