Pizza with Caramelized Onions, Figs, Bacon and Blue CheeseFeatured by Babcock Winery & Vineyards in the Pinot Noir Wine Club.
A nice twist on the traditional pizza! A perfect balance of sweet and savory. Pair with a robust Pinot Noir.Yield: 1 pizza
Prep Time: 50 Minutes
Cook Time: 30 Minutes
• tablespoons butter
• 1 large Spanish onion
• 2 teaspoons fresh thyme leaves
• 2 bay leaves
• Kosher salt
• 4 thick slices bacon, cut into 1/4-inch thick batons
• 1 ball pizza dough
• Flour, for dusting surface
• 12 dried mission figs, stems trimmed, cut into quarters or small pieces
• ¾ cup crumbled Gorgonzola
• Extra-virgin olive oil, to drizzle
• Freshly cracked black pepper
At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
Place the pizza dough (http://www.nytimes.com/recipes/1012488/pizza-dough.html) on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot.