Tuesday, May 5, 2009
We food bloggers must be a crazy lot, and I’m guessing I’m not alone in my madness. Typically I’m described as happy, sweet, and even nice really. That is until I get into a kitchen. Then I turn into General Flowers, and all those within earshot become my reluctant and somewhat terrified minions. It takes an Army to run a food blog, and until I get paid for this, my Army happens to be everyone I can lure into my kitchen with the promise of a free meal.
This all began about a year ago, when I decided visually documenting some of the food I made might be a good idea. Then I reached a fanatical stage where I wanted to document most things I made. Subsequently, I realized I needed recipes recorded. What good are pictures without recipes?
So here I am, crazy but fulfilling a fervent addiction. I’ll disclose more about my poor frightened family and friends in my next post. For now, let’s focus on this pizza!
Oh, this pizza! So chewy, salty, creamy, mildy sweet, and so pretty! It convinced even the stubborn friend, who hates sweet on their savory food, that they were wrong. Very wrong indeed.
1 (12 to 14 inch) stretched pizza dough on a pan (See notes below)
1Tablespoon extra virgin olive oil
1 recipe Alfredo Nutmeg sauce (recipe below)
2/3 cup shredded mozzarella
1/2 cup bleu cheese or gorgonzola
1 cup baby arugula and spinach mix
4 slices thick sliced bacon
1/3 cup sliced Sun-Maid Mission Figs, stems discarded
1/4 cup Parmesan Reggiano
Drizzle of honey
Salt and fresh cracked pepper
Alfredo Nutmeg Sauce
1/2 cup heavy cream
1 Tablespoon unsalted butter
1 Tablespoon olive oil
1/8 teaspoon coarse sea salt
1/8 teaspoon fresh cracked pepper
1/4 cup Parmesan Reggiano
Fresh grated nutmeg to taste
Mix all the ingredients, except nutmeg, in a sauce pan and cook on medium low heat. Stir constantly until thickened. Remove from heat and stir in the nutmeg. Set aside.
1. Make the Alfredo Nutmeg Sauce.
2. Heat up the grill to hot and close the lid.
3. Cover a plate with two paper towels, lay on the bacon, and then cover with another paper towel. Microwave for three minutes. Carefully flip the bacon over and microwave for another three minutes or until crispy. Pat off grease and cut into bite sized pieces. Cool and cut into chunks.
4. Brush the pizza pan lightly with olive oil and sprinkle with cornmeal. Stretch and roll the dough and place on the pan. Brush with 1 Tablespoon olive oil. Spoon on as much Alfredo Nutmeg sauce as desired.
5. Top pizza with the mozzarella, bleu cheese or gorgonzola, baby arugula and spinach mix, chopped bacon, sliced figs, and Parmesan Reggiano. Drizzle with honey and sprinkle with salt and fresh cracked pepper.
6. Set the pizza on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until cooked through. Turn to medium for a thicker crust pizza and cook longer. Remove onto a cookie sheet with tongs.
7. Let rest for about 5 minutes. Cut into wedges and serve.
Notes: See http://www.thecookingphotographer.com/2009/04/lets-talk-dough-pizza-dough.html for information on pizza dough and grilling techniques.
Recipe by Laura Flowers