Ingredients: |
Ingredients: 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 (see above) 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.
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Directions: |
Directions:1. At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees. 2. Melt the butter in a large sauté 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. 3. 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. 4. 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.
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