What's Tasty at Sigona's Farmers Market

October 12, 2011

Recipe: Balsamic & Strawberry Pizza with Chicken, Sweet Onion and Applewood Smoked Bacon

Recipe: Balsamic & Strawberry Pizza with Chicken, Sweet Onion and Applewood Smoked Bacon

Balsamic & Strawberry Pizza with Chicken, Sweet Onion and Applewood Smoked Bacon. Recipe & photos courtesy of Pennies on a Platter.

Sweet and savory with a balsamic tang, this pizza is perfect for your next book club or even brunch! Try it with our new, locally made Strawberry Fields Forever jam made by Right Brain Kitchens (free with your coupon Oct. 12-18, 2011). Recipe and pictures courtesy of Pennies on a Platter. Yield: 4 servings (Serving Size: 2 slices).


  • 1/2 cup strawberry jam (e.g. Strawberry Fields Forever jam by Right Brain Kitchens)
  • 1/4 cup Sigona’s traditional balsamic (or try Sigona’s Strawberry Balsamic!)
  • 1 tsp Sriracha chili sauce (or other chili sauce)
  • 1 ball prepared pizza dough
  • Cornmeal
  • 1/4 onion, thinly sliced
  • 1 grilled chicken breast, cut into bite-sized pieces
  • 4 slices applewood smoked bacon, cut in 1 inch pieces, cooked and drained
  • 1 cup blend of shredded Italian cheeses (i.e. Mozzarella, Parmesan, Fontina, Provolone, Romano or Asiago)
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 – 1/2 cup fresh strawberries, diced small (more berries if desired)

Try it with our new, locally made jam: Strawberry Fields Forever by Right Brain Kitchens.

Directions: Place the pizza stone in the lower middle of the oven and preheat to 500F or follow baking instructions on the dough package.

Bring the balsamic to a boil in a small saucepan. Reduce the heat and simmer until reduced to half and mixture thickens, about 4 to 5 minutes. Stir in the strawberry preserves and chili sauce. Mix well; set aside to cool.

Roll out the pizza dough to a 12 or 14-inch circle. Transfer to a piece of parchment paper lightly dusted with cornmeal. (For me, it’s easier to pat the dough into a circle while already on the parchment paper.)

In a small bowl, combine the chicken with 2 tablespoons of the balsamic-strawberry mixture and stir to coat all chicken. Spread the rest of the sauce over top of the pizza dough, leaving about a 1-inch border around the edge.

Sprinkle 3/4 cup of cheese evenly over the sauce. Scatter the chicken, bacon and sweet onion over the cheese to distribute evenly. Sprinkle with remaining cheese.

Transfer the pizza with the parchment paper onto the hot pizza stone (if using) and bake for 8 to 10 minutes (or follow dough package directions), or until the cheese is melted and the crust is golden. Remove from the oven and let cool slightly for 1 to 2 minutes. Top with the fresh strawberries and cilantro. Serve hot.

Double the strawberry flavor by using Sigona's Strawberry Balsamic, too! Photo courtesy of Pennies on a Platter.


October 1, 2010

Recipe: Eggplant Pizza

Filed under: RECIPES — Tags: , , — Sigona's @ 12:45 pm

Eggplant Pizza

By Luisa Ormonde of www.luisascatering.com

Pizza Dough Recipe: (or you can use a store bought dough/crust)

  • 1 1/4 teaspoon active dry or fresh yeast
  • 1 teaspoon honey
  • 1/2 cup warm water (105º F to 115º F)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon olive oil


  • 3 Italian or Japanese eggplants, cut the long way ½ inch thick, seasoned with salt & pepper, brushed with olive oil and grilled
  • 1 roasted red bell pepper, pealed and cut into strips
  • 6 baby artichokes, trimmed and steamed, tossed in olive oil, garlic and red wine vinegar, seasoned with salt and pepper
  • 1 small red onion, thinly sliced and rinsed
  • Fresh oregano leaves
  • 8 oz grated mozzarella
  • 4 oz crumbled feta


  • ¼ cup double concentrated tomato paste
  • Dried Italian seasoning, to taste
  • Pinch of sugar
  • Water, to thin a little for spreading

For homemade DOUGH: Dump all ingredients in bread machine and set on dough cycle.

— OR —

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)

Work the dough ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the dough can be wrapped in plastic and refrigerated for up to 2 days.

Preheat the oven to 450º F.

To prepare the PIZZA, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

Transfer the dough to a pizza pan (I use one that has holes in it for an extra crispy crust). Prepare the sauce by mixing all ingredients together well in a medium bowl. Using the back of a spoon or a spatula, spread the sauce all over and top with the mozzarella cheese, feta and remaining toppings.

Bake in oven until the pizza crust is nicely browned, 8-10 minutes. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife.

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