The Tomato Jam Pizza from Ken Haedrich’s The Harvest Baker is a tasty way to transform a jar of homemade tomato preserves into a dish worthy of a dinner party!
Tomato jam is one of my favorite homemade condiments. I serve it with cheese. I use it as a dip for roasted sweet potato chunks. I spread it on egg sandwiches. I stir it into vinaigrettes. I use it to glaze baked chicken. However, until a few days ago, one of the few things I hadn’t done with it is spread it on pizza in place of a more traditional sauce. And what an absolute shame that was!
This brilliant idea comes from The Harvest Baker, a gorgeous book by Ken Haedrich about baking with fresh fruits, vegetables, and herbs. Every time I pick up my copy, I find myself flagging more recipes to add to my to-make list. It’s a volume that feels entirely fresh and new, while also maintaining a familiarity that keeps it accessible and welcoming.
When the folks from Storey asked if I might be interested in participating in the virtual book tour for this book, I said yes immediately. The only struggle I faced was choosing just one recipe to feature. However, when I spotted the aforementioned Tomato Jam Pizza, I knew it was the recipe for me (thought the Double Crusted Cabbage Pie regularly haunts my culinary dreams).
The recipe starts by instructing you to make a batch of pizza dough. There are two options in the book, one made by hand and another made in a food processor. I opted for the food processor version and was really pleased with it (I plan on adopting the technique moving forward, as it was so easy).
While the dough rises (of course, you can also use store bought dough if that’s easier), you caramelize some onions. Ken says it should only take about 12 minutes, but I prefer a much longer cook and let mine go for about 45 minutes, until they were honey-hued and nearly as spreadable as room temperature butter.
Once the dough has had a chance to rise and the onions are cooked, it’s time to make some pizza. Take a half batch of the dough (most recipes, including the ones in this book, make enough for two pies) and work it out as thin as you can on a sheet pan.
Top the flattened dough with a thin layer of tomato jam, a more generous layer of caramelized onions, and goat cheese (you can also use a combination of goat cheese and feta, if you prefer something a bit zippier in flavor).
To make the process of getting the goat cheese onto the pizza neatly, I let it come to room temperature, worked it a little with a fork to fluff it up, and then used my meatball scoop to portion it out onto the pie. Then, I used a damp fork and pressed those lumps of cheese down, the same way you would a peanut butter cookie. Worked like a charm.
Once the pizza is fully dressed, you bake it for 18-22 minutes in a 450F oven, until the crust is brown and the cheese bubbles.
I could see making this pizza as an appetizer for a party (just cut into small squares for easy eating) or adding ribbons of prosciutto just before serving. I ate a hearty corner with a pile of kale salad for lunch the day I made it and have been rationing out the leftovers ever since. There’s one, lonely piece left that is destined to be warmed and topped with a fried egg and eaten for breakfast tomorrow.
- Oil and cornmeal for the baking sheet
- 1 batch pizza dough
- 1 1/2 large onions, thinly sliced
- Salt and freshly ground black pepper
- 3/4 cup tomato jam
- 1–2 tablespoons olive oil
- 6–8 ounces goat cheese (or a combination of goat cheese and feta cheese)
- Prepare the pizza dough and set it aside to rise. You’ll need half of the dough for this recipe. The other half can be refrigerated, frozen, or used to make a second pizza.
- Lightly oil a large baking sheet and dust it with cornmeal.
- Melt the butter in a large skillet. Add the onions and cook them over medium heat for about 12 minutes, until golden, stirring often. Salt and pepper the onions lightly and remove from the heat.
- When your dough has doubled and you’re ready to bake the pizza, preheat the oven to 450°F (230°C). Punch the dough down and knead for 1 minute on a lightly floured surface. Divide the dough in half. (Save half for another use.) Shape the dough into a ball. Cover loosely with plastic wrap and let it rest for 10 minutes on a lightly floured surface.
- Once it has rested, press or roll the dough into a large, thin circle or oblong. Transfer to the baking sheet and let it rest for 10 minutes.
- Spread the tomato jam over the surface of the dough, leaving a 1/2-inch border all around. Drizzle with 1 to 2 tablespoons of olive oil. Distribute the onions evenly over the jam. Top with the cheese. Bake the pizza for 20 to 22 minutes, until the edge has browned and the cheese has blistered. Slide the pizza onto a rack and cool for 5 to 10 minutes before serving. Refrigerate leftovers. Reheat slices directly on a baking sheet, in a 300°F (150°C) oven, for 8 to 10 minutes.
Recipe reprinted with permission from The Harvest Baker.