Caramelized Onion, Figs, Bacon & Gorgonzola Pizza

& Gorgonzola Pizza">
Pizza with onion, canadian bacon & gorgonzola

Caramelized Onion, Figs, Bacon & Gor­gonzo­la Piz­za

I know it’s a mouth­ful to say but this is one of the few times it’s eas­i­er done than said.  Don’t be afraid to make your own piz­za, it real­ly is easy, and soo deli­cious.   The dough cooks into a per­fect rus­tic-style piz­za-dough bub­bles appear­ing in places as if it came out of a brick stone oven.   The fla­vor com­bi­na­tion is amaz­ing,  the earthy figs, the creamy gor­gonzo­la and the salty bacon, all sur­round­ed by the sweet onions. I adopt­ed the recipe from food crit­ic Sam Sifton of the New York Times.    I like to make the dough on a thurs­day, so I can serve it on fri­day night (what bet­ter way to end the week).  You can keep the dough in the refrig­er­a­tor for up to 3 days.

 

If you make a lot of piz­za, and you may after this recipe, it pays to get a piz­za peel and a piz­za stone.

Piz­za Dough

Ingre­di­ents:

12 cups unbleached all-pur­pose flour

12 cups unbleached bread flour

34 tsp active dry yeast

12  tsp Kosher salt

3 Tbsp olive oil

Direc­tions:

1. Com­bine flours, yeast and salt in a large bowl and whisk.

2.  With a wood­en spoon stir in 1 12 cup water and olive oil until dough forms.

3.  Dust flour on dough, work sur­face and your hands and scrape dough onto sur­face.  Knead for about 10 min­utes until a smooth ball forms.  You may need to add more flour to keep from stick­ing. Let rest for 10 min­utes.

4. Gen­er­ous­ly oil two plates.  Cut dough into 2 pieces and shape each piece into a smooth ball.  Place each dough onto a plate, dust with flour and cov­er with plas­tic wrap.  Let rise for about 3 hours or until dou­bled in size.

5.  Punch each dough ball down, shape into rounds.  Use imme­di­ate­ly or place in quart-size freez­er bag and refrig­er­ate.

 

Top­pings

2 table­spoons olive oil

1 large Span­ish onion,

3 tsp fresh thyme

2 bay leaves

Kosher salt to taste

3 slices Cana­di­an bacon

10 dried mis­sion figs

34 cup crum­bled Gor­gonzo­la

Olive oil to driz­zle

Direc­tions:

1. An hour before cook­ing pre­heat oven to 500ºF or the high­est set­ting.

2. Cut onion into 14 inch thick slices.  Add olive oil into a large fry­ing pan and heat on high.  Add onions, thyme and bay leaves and cook for about 5 min­utes, until onions begin to wilt, stir often. Reduce heat to low and cook onions anoth­er 25 min­utes or until gold­en brown, stir occa­sion­al­ly to avoid burn­ing.   Remove bay leaves, sea­son with salt and pep­per and trans­fer to a small bowl.

3. Cut bacon into 14 inch rec­tan­gu­lar pieces and place in fry­ing pan.  Cook on medi­um-high until brown and crispy.  Trans­fer to anoth­er small bowl.

4. Trim stems of mis­sion figs and cut into quar­ters.

5.  Heav­i­ly flour work sta­tion and place piz­za dough on top.  Use your hands or rolling pin to roll it into a 14 inch cir­cle-like shape.  (Don’t wor­ry about not get­ting it into a per­fect cir­cle, it will still taste awe­some and look even more authen­tic).

6.  Place on a rim­less bak­ing sheet or piz­za peel.  Add onions, figs, bacon and gor­gonzo­la.  Slide into oven or onto a piz­za stone, if you have one, and cook until brown and bub­bly, about 7 min­utes.  Driz­zle with olive oil and add pep­per to taste.  Serve with an ice cold beer!

 

 


 



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