Bacon and blue gets a new look with the addition of figs atop of a pizza! Snag up the fresh figs quick while they are still in season.
A couple weeks ago, before my friend Haley moved away to Richmond, VA, she cooked Bob and me a 5 course meal complete with 2 different cocktails. It was strange and yet exciting to have a meal served to me at home without me lifting a finger! One of the courses involved goat cheese-gorgonzola and bacon stuffed figs. Yes they were freaking amazing, just like the rest of the meal. And I craved them so much later that I had to recreate it but on a larger scale – pizza!
While this pizza in no way can fill the void of the absence left by my friend (although we do try our best to fill it with text messages), it did fill my belly with happiness for the time being. This pizza has a whole wheat thin crust, topped with a drizzle of olive oil, gorgonzola and goat cheese, fig, and bacon. Fun fact about figs, most of the figs you eat contain at least one dead wasp. And they are technically inverted flowers. Google it!
One year ago: Top 10 Favorite Peanut Butter & Chocolate Recipes
Two years ago: Nutty Edamame Dip
Three years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce
Four years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie
Five years ago: Almond Berry Overnight Slow Cooker Oatmeal
FIG, BACON & BLUE CHEESE PIZZA
1 recipe whole wheat thin crust pizza dough
1 Tbsp olive oil
4 oz crumbled blue cheese (or gorgonzola)
2 oz. crumbled goat cheese
4 fresh black mission figs, quartered
4 slices cooked bacon, chopped
- Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
- Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
- Drizzle olive oil evenly over the dough, and top with the cheese, figs, and bacon.
- Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before slicing.
Source: Adapted from my friend Haley.