RECIPE AND PHOTOGRAPHY COURTESY OF CHEF ERIN KELLER
1 8-ounce ball of your favorite pizza dough (store bought or homemade)
3 tablespoons heavy cream
3 ounces papaya jam Kosher salt
3 ounces brie, cut into 1/2” square pieces
2 ounces cooked bacon, chopped ½ sliced jalapeno (optional)
1 handful fresh arugula
2 tablespoons olive oil
Freshly ground black pepper
Kona sea salt
Heat your oven to 550 degrees with a pizza stone set on the middle rack.
Stretch pizza dough into a circle, 12” in diameter.
Leaving a ¼ inch border form the edge, drizzle the heavy cream with a spoon over the dough. Next, dollop spoonfuls of jam over the pizza dough, starting with one larger dollop right in the center. Sprinkle the bacon and jalapeno (if using) over the cream. Season lightly with kosher salt.
Slide the pizza dough onto the stone and bake until light golden on the edges.
Remove from the oven, top with the brie and place back into the oven until the brie is slightly melted and the crust is a deep golden brown. Remove pizza from the oven and cut into 6 wedges. Top with fresh arugula, drizzled olive oil, fresh cracked pepper and Kona sea salt.