So, by now most of you may have heard the news. Chef John took “The Next Food Network Star” title, but it was a good run. Thanks again for all of your support!
While the Food Network may have chosen me for the top 15, there were a lot of critics out there who weren’t sure how a salad could make the cut. I promised a video as I made this pizza, but we lost power, and it wasn’t meant to be. Even though I don’t have a video, I can provide the recipe! It’s heavy, so it makes a better appetizer than main course. I might serve with a light arugula salad on the side.
In a pinch, you can turn to any frozen pizza crust out there, but it’s best to start with a dough-based frozen crust (not a pre-baked crust). You will want to press the dough out to form a thin crust for this recipe. I used Gillian’s, available in the freezer section of the Clarendon Whole Foods.
Here is a link to another pizza recipe from our site if you have time to make some dough from scratch.
Blue Cheese Sauce:
1/4 lb of blue cheese (try to find one with a good balance of veins and cheese – it will melt more evenly)
1/4 cup of butter
2 cloves garlic, minced
1/4 cup of fig jam
1/2 cup of chopped, dried figs
1/4 cup of chopped, cooked bacon
Press the dough out into a pan to the thickness you prefer (I recommend a thin crust for this pizza, but choose your poison). Bake according to crust directions for 10 minutes, until crust is firm, but not cooked through. Remove from oven.
In a small sauce pan, melt the butter. When the butter is melted but not yet bubbling, add the garlic. Slowly crumble the blue cheese into the butter and stir constantly until melted. The cheese should be smooth, not separated. If it is separated, add more cheese until the texture evens out.
Mix chopped figs and jam in a small bowl. Spread the blue cheese on the pre-baked pizza crust and drop dollops of the fig mixture on the pizza. Sprinkle bacon across pizza.
Bake for 15 minutes, until cheese begins to brown. Let stand for 5 minutes. Slice and serve.