Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is a flavor explosion. It features sweetness from the jam, saltiness from the bacon, earthiness from the goat cheese and the fresh tang of arugula!

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is delicious fresh out of the oven and topped with fresh arugula.

The name of this pizza may be a mouthful, but trust me when I say you’ll be wanting to stuff your mouth full with as much of it as possible as soon as you taste that first bite. Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam, your day has come.

Okay, I know I haven’t entertained you with my travel post all about our second honeymoon/babymoon to Kauai yet, but I promise it’s coming! And this recipe can be seen as a little sneak peak of what’s in store, because I actually got the idea from one of the restaurants we visited in a little town called Kapaa.

We stopped into The Local one afternoon after a hike to some waterfalls and some glorious beach time, ready for a refreshing drink and light snack. We had scoped out the menu online, and the place had come highly recommended to us by a few of our friends, so we definitely wanted to check it out. Among other things, “The Local Pizza” had caught my eye – I mean, this gal can’t really pass up a pizza that features brie, bacon, arugula and JAM – and I was instantly curious.

Unfortunately, since we were there around 3:00pm, we were too late for lunch and a little too early for dinner, so we only had a limited Happy Hour menu available to us to order, which meant no pizza 🙁 That’s okay, though, we made up for it with a huge basket of French fries and tasty deviled eggs with crispy chicken skin on top. Nevertheless, I snapped a photo of the pizza’s description on the menu and decided I’d just have to make my own version to try it out!

No one will be able to resist this Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam!

Man, I love it when I’m not disappointed.

The original recipe for The Local Pizza included local papaya vanilla jam, brie, bacon, arugula and the option of adding sliced jalapeños on top. I knew it would be a little tricky for me to find papaya vanilla jam at home, so I raided the pantry to see what sort of tropical fruit jam we had and came across passion fruit (or lilikoi) that we had found at our local Asian market. Another flavor that is a little more easy to come by here in the states is guava jam, which would also be a fantastic option. The issue of adding in some vanilla flavor was easily solved by stirring some vanilla bean seeds into the jam when I was ready to spread it on the pizza.

The only other changes I made to the original toppings were (a) omitting the jalapeños (I’m not a huge fan unless they’re involved in some sort of Mexican food) and (b) using goat milk brie instead of the more typical cow milk brie.

Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam straight out of the oven, before adding the fresh arugula topping.

As I do with just about all my pizzas these days, I turned to Jim Lahey’s internet-famous pizza dough recipe for my base to this tasty treat. Even though it requires an overnight rise, it is soooo easy and takes less than 10 minutes to prep. You could also use some store-bought pizza dough if you’re feeling lazy (my fave is Trader Joe’s brand) but trust me when I say Jim Lahey’s dough is totally worth the slightly more trouble (if you call mixing a quick dough together harder than getting in your car and driving down to your local supermarket, looking for parking, standing in line, etc.) Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is just a leeeetle special, so I think it’s fair to say it deserves a special crust.

Jim Lahey’s recipe asks you to break the dough up into four pieces for four smaller pizzas, but I used the entire recipe to make one big pie. This made the crust slightly thicker, so if you’re more a fan of the thin-crust stuff, you may want to break it down to two (or even the four suggested) pies.

Because there are so many delicate flavors on this pizza, I of course omitted any sort of tomato or white sauce and stuck to a simple coating of olive oil and fresh garlic before loading on the vanilla-scented jam, bacon and goat brie. After a quick 15-minute turn in the oven, your Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is ready for its “crowning moment”: a hefty sprinkling of fresh arugula, dash of olive oil and sprinkle of sea salt!

A delicious slice of Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam.

After taking your first bite, you’ll definitely notice the flavor explosion – sweetness from the jam, saltiness from the bacon, an earthy creaminess from the goat brie and a fresh bite from the arugula. So many wonderful things going on! You may also just feel like this Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is transporting you to a tropical island somewhere, which isn’t a bad way to spend a Monday, am I right??

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is the perfect lunch or dinner for any day of the week!

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Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This pizza is a flavor explosion - sweetness from the jam, saltiness from the bacon, earthiness from the goat cheese and the fresh tang of arugula!

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1 batch Jim Lahey's pizza dough, already risen overnight (Link in notes)
  • 2 tablespoons olive oil, plus more for topping
  • 3 cloves garlic, peeled and minced
  • 1/3 cup passion fruit (lilikoi) jam
  • Seeds of 1/2 a vanilla bean
  • 5 ounces goat brie, thinly sliced into squares
  • 5 pieces cooked bacon, chopped
  • 2-3 cups arugula, for topping
  • Sea salt, for topping
Instructions
  1. Preheat the oven to 475 degrees Fahrenheit.

  2. In a large, greased pizza pan, roll out the pizza dough to the desired thickness and shape. Spread on the olive oil using a pastry brush or paper towel, then sprinkle on the minced garlic.

  3. In a small bowl, combine the jam and vanilla bean seeds. Spread the jam mixture evenly onto the pizza crust over the olive oil and garlic.

  4. Sprinkle the goat brie and bacon pieces over the jam, then place pizza in the 475 degree oven for 10-15 minutes, depending on the thickness of your crust. Remove when crust is slightly golden and feels firm to the touch.

  5. Sprinkle arugula over the cooling pizza, then drizzle with olive oil and sprinkle on some sea salt. Serve immediately.

Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam | CaliGirlCooking.com

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust

This Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust is a fun, lighter option for a festive holiday dessert. The family will love it!

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

It’s finally here! The dessert I’ve been promising you. If you don’t remember (or aren’t following me on Instagram, which you should be!) I posted a “teaser” photo of this right around the holidays. I may have used some clever Emoji-ing (is that a word yet? If not, I’m sure it will be in the Urban Dictionary in no time) to hint at the fact that this recipe involved pizza, cheese, and a cookie. Weird, right? Did anyone have any idea that this is what I was talking about? If so, yay for you and you should definitely consider playing a game of Pictionary this weekend.

But I digress. I came up with this recipe idea after Tieghan over at Half Baked Harvest recommended dipping dark chocolate into her Honey Baked Brie (genius!) I have to admit I was curious and eager to give the pairing a try.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

It just so happens that every Christmas Eve, I have the tradition of making a “dessert” pizza for my family to enjoy while merry-making, opening gifts, etc. Is everyone familiar with dessert pizzas? I’m sure if you live anywhere near a BJ’s Restaurant you are quite familiar with the Pizookie! Which is basically the ultimate dessert pizza: a hot, deep dish cookie (your choice of flavor), served in a cast iron skillet and topped with ice cream.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

Now, I don’t get quite that fancy here (as far as serving style, at least) but let me tell you this perfect combination of flavors certainly makes up for it. For me, another classic pairing with brie is orange and almond (I’ve been known to top some baked brie with Frangelico which, BTW, is amazing and you should totally try it) so I wanted to figure out a way to serve it altogether. I started thinking about my crust, which in the past has been a classic sugar cookie crust (maybe once or twice from the dough that comes in those pop-open cardboard cans, but I’ve graduated from that now.) I figured shortbread would be the next best thing (or better) than sugar cookie, so I did some Googling and found this delicious Almond-Orange Shortbread recipe from Martha Stewart.

The first time I made this dessert pizza, I followed Martha’s shortbread recipe to a T. The second time I made it (partly because I was lazy and didn’t want to go to the store and partly because I was curious) I subbed in Amaretto for the almond extract. Let me just tell you, it was amazing. As you’ll see in the adapted recipe below, I also modified the refrigeration/freezing process so the dough would work better in pizza form.

So, this dessert pizza. We make the dough (which does take a little bit of time to set up in the refrigerator, so plan ahead) and then we roll it out onto a good ol’ pizza pan. We then bake it for a bit, just until it starts to get set and golden on us, but not until it’s completely cooked.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

We pull it out of the oven and lovingly adorn it with sliced brie and chopped dark chocolate, then pop it back in to get that brie and chocolate all ooey-gooey, melty and delicious. Once we pull it out again, we pile on some fresh fruit – I went with pomegranate seeds and raspberries because they were in season (and looked delicious!) but you can really use whatever tickles your fancy here. And, if we want to really add a final flourish, we throw on some basil for another touch of color and one more little pop of unexpected flavor.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

Now, I know it’s not Christmas anymore, but judging by how quickly this dessert pizza was eaten up by all of my coworkers (and their pressure on me to post this recipe), I think you’ll be just fine making Chocolate-Brie Dessert Pizza for any type of upcoming event or celebration. And it has fruit, so it’s healthy, right? 😉

Enjoy your weekend friends! And be sure to follow me on Instagram to see all of the fun times we’re about to have visiting our dear friends in Livermore!

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust
Prep Time
40 mins
Cook Time
38 mins
Refrigerator Time
1 hr
Total Time
2 hrs 18 mins
 
A delicious dessert pizza pairing brie, chocolate and fresh winter fruit with a crunchy almond-orange shortbread crust.
Course: Dessert
Cuisine: Italian
Keyword: baking, chocolate, christmas, cookies, dessert, entertaining, fruit, holidays
Servings: 8 people
Author: CaliGirl Cooking
Ingredients
For the shortbread crust (adapted from Martha Stewart):
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup powdered sugar
  • ¾ teaspoon Amaretto
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • Grated zest of 1 orange about 2 teaspoons
  • ¾ cup sliced almonds toasted
For the pizza toppings:
  • 6 ounces semi-firm brie thinly sliced
  • 1 cup dark chocolate chips or finely chopped dark chocolate
  • 1 ½ cups fresh raspberries
  • ½ cup pomegranate arils
  • Basil to garnish optional
Instructions
  1. Begin with making the shortbread dough. In the bowl of a stand mixer, beat together the butter, powdered sugar, Amaretto and salt until smooth. With mixer on low speed, add flour and orange zest, just until a dough forms. With a rubber spatula or your hands, mix in the almonds.
  2. Remove dough from mixing bowl and, using hands, shape into a round disc, somewhere around an inch thick. Wrap in plastic wrap and refrigerate for at least one hour.
  3. Preheat oven to 350 degrees Fahrenheit. Once dough is chilled, remove from refrigerator. You may need to warm it up in your hands a bit until it feels “rollable.” Spray your pizza pan with nonstick cooking spray, then place the dough on the pan. Using a pizza roller, roll the dough out as far as possible to meet the edges of the pan (it’s okay if it doesn’t reach all the way to the edge, the shortbread will expand as it bakes.) Place the shortbread in the preheated oven and bake for 20-25 minutes, or until the cookie looks like it has set and begins to get golden.
  4. Remove shortbread from oven (but do not turn off the oven) and top with sliced brie and then dark chocolate pieces. Return to oven and let bake at 350 for 15-18 minutes longer, or until chocolate has melted.
  5. Remove from oven once again (you can turn it off this time!) and immediately top with raspberries and pomegranate arils. Garnish with chiffonaded basil, if desired. Let cool slightly before serving.
Recipe Notes

Wine Pairing Notes: I’m not usually one to pair wine with dessert, but this one just screams for a White Port. My absolute favorite is the Aria White Port from Prager Portworks which, by the way you should absolutely go visit their tasting room if you are ever in Napa. The lightness of this particular port is the perfect match for the orange and almond flavors, as well as the brie, yet it’s hearty enough to not get overwhelmed by the dark chocolate. A match made in heaven if you ask me!

 

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

Pizza. My. Heart.