Tuesday, May 5, 2009

Fig, Bacon, & Bleu Cheese Pizza Served with a Little Madness

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


Nina said...

Interesting combination! Looks yummm...

Mary Bergfeld said...

The combinations of ingredients should be terrific together. Blue cheese can be tricky because it can overwhelm a dish, but it looks as though you have it under control.

The Cooking Photographer said...

I agree. A little goes a long way.

nicole said...

I recently made a pizza with fig too, and while it sounds crazy, its so good!

Sherri Murphy said...

This is too good to be true.

cathy said...

we can't be crazy if we all do it... right!? anyway, beautiful pizza! thanks for sharing :)

Carolyn said...

I see we're partners in pizza on Foodgawker. I want yours!

Ginger said...

Laura, the other day I told my husband I was too busy working on my food blog to cook!! He finally asked if he could have what I was making for my blog, so I gave him mini rhubarb coffee cakes! We ended up going out for a famous bison burger. Your pizza looks incredible.

Sara said...

This looks AMAZING. I will definitely have to try this flavor of pizza! :)

The Cooking Photographer said...

Roflmao Ginger! That is hilarious. I figure there are a ton of fun stories out here in the blogasphere like ours.

The Cooking Photographer said...

Thank-you everyone. I hope you enjoy this one!

Nina said...

Hi Laura, thank you for commenting on my Nutella Bon Bon! Tea biscuits...are square and comes in a package of different sizes. All is written on the package is TEA BISCUITS! Vanilla flavor...if you can't find them, use "Animal Shaped Cookies" for kids. Taste the same but different shape and size.
But I'm sure you can find these tea biscuits in the supermarket on the cookies isle. Ah...it can be round or square on cellophane wrap. Let me know...

Jamie said...

Ha! You and I (and as you say most food bloggers!) are exactly alike. I can't lure anyone in to help me anymore as I get bossy and panicky all at the same time.

I love making pizza and do it almost every week, but I always stick to the usual tomato sauce-mozzarella-arugula-grilled veg topping. Your pizza looks amazing! I want a piece, too! I'll bet that sauce with that combo of flavors was fabulous!

Angela said...

So true about food blogging taking an army! I love the idea of figs, gorgonzola, and bacon together in one scrumptious bite. It's the perfect combination of sweet and salty. A must try. Thanks!

Mallory Elise said...

i-da-ho eh? hehe. im in Spokane :)

mmmm figs on a pizza sounds fabulous. figs on anything sounds fabulous.

Brilynn said...

There's nothing better than homemade pizza with bacon! Looks great!

Suz said...

Trying this next weekend - I have fresh figs from the tree in my parents' yard so I'm going to try it w/ those.

The Cooking Photographer said...

I hope you like it Suz. This one is one of my favorites.

Oh, and I am jealous of your fresh free figs!!


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