Fig, bacon and cheese pizza

Exquisite option full of interesting flavors to a meeting with friends or for a delicious family dinner.

bacon and cheese pizza

(1 large pizza)
For the dough

  • 1 1/8 cups hot water
  • 3 teaspoons active dry yeast
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • 3 cups flour
  • 1 teaspoon salt.

For toppings

  • 2 garlic cloves, minced
  • 8 fresh figs, sliced
  • 4 slices bacon, slightly crunchy
  • 226 grams grated Fontina cheese
  • 113 grams of crumbled gorgonzola cheese
  • 2 cups fresh arugula
  • 1 tablespoon olive oil
  • Pinch salt and pepper.

For the dough

  • In a large bowl combine the water, yeast, honey and olive oil. Mix with a spoon and let it sit until it becomes frothy, about 10 minutes. Add 2½ cups flour and salt, stirring with a spoon until the dough is unified but still smearing.
  • Using your hands form a ball with the dough and incorporate the remaining flour, knead on a floured surface for a few minutes. Spraying the same bowl with olive oil and accommodates the mass inside, turning to cover. Cover with a towel and settles into a warm place to increase its size for about 1½ hours.
  • Once the dough has increased its size punch and fit it on the floured surface. Shape the dough in the shape you prefer and accommodates the dough on a baking sheet. Again use the towel to cover the dough and let sit in a warm place for 10 minutes.
  • Preheat oven to 190° C.
  • Arrange the dough on a baking sheet. Top with a little olive oil and garlic, spread half the Fontina cheese. Add the figs and bacon on the pizza, cover with remaining Fontina cheese and Gorgonzola cheese.
  • Bake 25 to 30 minutes, until the cheese and dough are golden brown and bubbly. Remove from oven and cool for 5 to 10 minutes.
  • Toss arugula with a little olive oil, salt and pepper and add it to the pizza.
  • Serves.
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