Here’s the plan.
You only have to get through a few hours of the day before you can go home and make pizza. I want pizza Mondays to be real in my house. I think I said that a few weeks ago about tacos… but I mean I’m incredi...
Here’s the plan.
You only have to get through a few hours of the day before you can go home and make pizza. I want pizza Mondays to be real in my house. I think I said that a few weeks ago about tacos… but I mean I’m incredibly fickle to begin with so how can you be surprised. Regardless, nearly my entire life revolves around pizza and tacos. This is so very true that I even dedicated a portion of my book to such delicacies.
Well, they are delicacies to me. I’m simple.
I was shocked to find fresh figs in my local grocery store because they are only available here for about 3.6 seconds every year. Luckily, I can get dried figs every day of my life and consume those suckers like candy, but the fresh ones?… what a treat. I bought 12 of them for … 12 freaking dollars. Yes, like $12. One, two, dollar sign. One dollar per fig. You people with a fig tree are probably laughing in my face right now. I can’t help it though. I love them so much.
The majority were sliced for this pizza (hi dinner) and I enjoyed the rest of them fresh and simple like a freak. That’s how it should be.
People always ask me how I come up with the flavor combinations that I do. Well, I don’t really know? I just put together flavors that I like. I’d love to say that I have a much more sophisticated palette and can taste undertones (are those a thing?) in certain foods and put things together because they universally belong and match, but that is not the case.
In fact, the way I combine flavors is exactly the way I obnoxiously sing Justin Timberlake’s Mirrors: skeptically and quite often – wrong.
Let me just get this out of the way: I have no idea what the heck the lyrics of that song are but I sure act like I do. And as a sidebar, I just googled the lyrics (which I probably haven’t done since my Napster days) and I still stand by my argument that those are TOUGH lines. How is anyone supposed to decipher those? I don’t care that JT’s voice is like angels singing in my ears. I’ll happily make up my own song.
So the moral of this story is that I just really adore figs, cheese and – obviously – bacon. And pizza. And even… arugula. If I love all of those things, how could they steer me in the wrong direction? Exactly.
That’s why I ate all this pizza by myself.
Fresh Fig, Bacon + Blue Cheese Pizza
Yield: makes 1 pizza, serves 2-4
Prep Time: 2 hours
Cook Time: 30 minutes
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
2 garlic cloves, minced
8 fresh figs, sliced
4 slices thick-cut bacon, cooked until slightly crispy and fat is rendered
8 ounces fontina cheese, freshly grated
4 ounces gorgonzola cheese, crumbled
2 cups fresh arugula
1 tablespoon olive oil
a pinch of salt and pepper
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Preheat oven to 375 degrees. (I actually used a pizza stone and heated my oven to 450 degrees, and b