Pizza With Caramelized Onions, Figs, Bacon and Blue Cheese
- 2 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
- 3/4 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 saute 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 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.
- Makes 1 pizza.
butter, onion, thyme, bay leaves, kosher salt, bacon, dough, flour, mission figs, extravirgin olive oil, freshly cracked black pepper
Taken from cooking.nytimes.com/recipes/1012499 (may not work)