bacon, fig & blue cheese pizza.

My favourite people in the world launched a Bacon of the Month Club in December 2013. They send you delicious artisan bacon once a month, and you get to eat all the delicious bacon. I’m not a monthly subscriber, but I do put in my order every second month or so…

The last bacon parcel I received, was Chardonnay and Vanilla flavoured bacon…. YUM!

Last night, I decided to try and recreate one of the most delicious pizzas I have ever eaten, and this was a BLT pizza with a twist… instead of using tomato base, it gets some bacon puree… A whole new twist to one of my favourite foods!

Pizza base (per pizza):

200g flour (I use ’00’ italian flour)
1 tbsp dry yeast1/2 tsp sugar
1/2 cup warm water (not too hot)
1/4 tsp salt
1 tbsp olive oil

add the yeast, sugar and water to a bow, mix up, and leave for 10 – 15 mins for the yeast to become active, If your water is too hot, you’ll kill the yeast… and if it’s too cold, it won’t wake up from hibernation…

weigh the flour, add the salt and keep to the side.

once the yeast is active, sift half the flour mixture in, and start mixing. Then add the olive oil, and the rest of the flour, and mix through. Once mixed through, you can start kneading.

knead the dough until soft and smooth and let it rest until it doubles in size, then you can roll it out, add your toppings and bake for about 10mins in a 200 degrees Celsius oven.

Bacon puree:

250 – 300g of bacon
an equal amount of mirepoix (leek, celery, onion, garlic, carrot)

(I omitted the leeks and celery, because a) I didn’t have any, b) I wasn’t going to buy a whole bunch to use a stalk and c) blegh it would affect the flavour of the bacon, which was the star)

cook the bacon, allowing it to colour slightly, then add the mirepoix and continue to cook, until it colours. Then continue to cook it down for another hour.

once cooked, you can blend it with some iced water to create an emulsion, and ta-da.

(again, I added some liquid to my bacon to enhance the flavours – so chardonnay and vanilla was added whilst I was cooking down everything)


I chopped about 6 figs into quarters, added it to a pan with a good slug of chardonnay, and let it simmer slowly. Then I added some sugar, and allowed it to become syrupy.

Once all the parts are cooked, add the bacon puree as you would a tomato base, then add figs, crumble over some blue cheese and mozzarella, and stick into the oven.

Cut into slices and enjoy with a glass of wine…

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