This pizza is a study in balance, with creamy, tangy blue cheese; sweet, chewy figs; salty, crispy bacon; And zippy, fresh-tasting chives.
It’s extremely annoying when someone finds out you don’t like a certain food and then immediately rejects: “That’s only because you haven’t tried it. [insert cooking/serving method here]” However, I maintain that this fig and bacon pizza is the gateway nosh for people who think they hate blue cheese. In fact, I might even say it’s one of the most perfect pizzas I’ve made since I started Thursday night pizza.
Here’s why: When you take one bite, you experience five flavors in perfect harmony. There’s saltiness and umami from the bacon, bitterness from the chives, tartness from the blue cheese, and sweetness from the figs. Also, there is a contested sixth taste, fat, cream and cheese, and bacon present in grease.
There are a few extra steps to achieving fig and bacon pizza nirvana, but they’re totally worth it.
- Rehydrate your dried figs in boiling water for 10 minutes before slicing. The beauty of dried figs is that you can find them year-round, but they are rather tough and very chewy, like pizza. A quick soak in hot water will plump them up perfectly, giving them a soft, jammy texture.
- Cook your bacon ahead of time. Cut or chop the bacon pieces into bite-sized pieces, then cook in a skillet over medium heat until they are cooked through and beginning to brown on the edges. (Remember: Bacon will overcook on pizza in the oven.) And reserve a few tablespoons of bacon grease before removing from the skillet; A light brushing of this liquid gold over the dough makes all the difference.
- Practice your drizzling skills with cream. Pour the cream into a measuring cup or other perforated container and slowly drizzle in an even stream over the pizza before and after baking. This part takes practice (you might end up with a puddle or two the first time you try), but it’s easy once you get the hang of it.
Print recipe
Fig and bacon pizza with blue cheese, cream and chives
Equipment
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Skillet
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Pastry brush
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Rolling pin (optional)
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Large rimmed baking sheet or baking stone/steel
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Pizza Peel (optional)
Materials
- 10 dried figs
- 5 to 6 pieces bacon to cut
- 1 (14- to 16-ounce) balls pizza dough
- 4 ounce Creamy Blue Cheese, crushed
- ¼ the cup heavy cream
- 1 to 2 table spoon Chopped fresh chives
- Salt and freshly ground black pepper
instructions
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Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the lower third of the oven before starting to preheat). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, turn the oven to high broil.
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Place the figs in a heatproof bowl and cover with boiling water. Let the figs steep for 10 minutes, then drain well, pat the figs dry and slice thinly.
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Cook the chopped bacon in a medium skillet over medium heat until it begins to crisp on the edges, about 5 minutes. Remove the skillet from the heat and transfer the bacon to a paper towel-lined plate to drain. Reserve a few tablespoons of bacon grease in the skillet to brush over the dough.
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Stretch or roll out your dough into a 12- to 14-inch circle, then transfer it to a baking sheet/pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
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Pour the cream into a measuring cup or other container with a spout. Using a pastry brush, lightly coat the dough with a tablespoon or so of bacon grease. Spread on the bacon and fig slices, sprinkle the crumbled blue cheese on top and drizzle with half the cream.
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Transfer the pizza to the oven and bake until the crust is golden and the cheese is browned in spots – 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
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Remove the pizza from the oven, then immediately drizzle the remaining cream over the top. Sprinkle the chives over the pizza and season with a pinch of salt and a pepper or two. Let rest for a few minutes; Serve in slices.