M. Andrew Gordon

Caramelized Onion, Fig, and Bacon Pizza

In Uncategorized on May 26, 2010 at 9:46 pm

This past weekend was a good one for food, having spent some time with Lena’s friends learning the finer techniques for grilling pizzas, something I’ve long wanted to do but had never really tried.  With four different pizzas to be made, I offered a caramelized onion, black mission fig, bacon, and mozzarella pie that I greatly enjoyed.  But the braised fennel pizza was great as was the homemade pork sausage pie.  I also got to help make seafood sausages, which was great for a number of reasons.  It’s making sausage – what’s not to be excited about?  And I added a carrot-chickpea salad using a recipe that I had found in the May 2010 Food & Wine.  So, all in all, some pretty spectacular food over the weekend.  And I even got to have fried clams for the first time this season, so a definite culinary success this weekend.

But, as I often feel, I’m not sure how much of it is blog-worthy, mainly because I don’t feel like I did the hard work to really come up with the recipe behind it.  The seafood sausage, for instance, was fantastic but I was only just barely helping out with it.  So it wasn’t really something that I created.  The pizza was close enough, so I’ll just drop a quick line about that.

Caramelized Onion Pizza with Figs, Bacon, and Mozzarella

  • 2 tablespoons olive oil
  • 2 large or 3 small yellow onions, cut in half and sliced thin
  • Pinch kosher salt
  • 3 ounces bacon
  • 4 ounces dried black mission figs
  • 4 ounces mozzarella, preferably ?? Dairy
  • Pizza dough, enough for one pie
  1. Heat olive oil in medium skillet.  Add onions, tossing to coat with oil, and cook over moderate heat, stirring frequently.  When onions have softened and start becoming opaque, add salt.  Watch heat and stir frequently.  The onions should just barely start to brown before they are stirred again.  Onions are done when they become almost jam-like and are a uniform golden brown color, about 35 – 40 minutes.
  2. Light charcoal grill.  Heat large skillet on stove and cook bacon until well-browned and starting to crisp.  Drain on paper towels.  When cool, crumble bacon.
  3. When coals are ready, place on one side of the grill, leaving one side cooler.  Let sit to warm grill.
  4. Slice figs into quarters and roughly chop the mozzarella.  Roll or toss out dough to desired shape.  Cook on grill for four or five minutes, turning as needed to evenly cook.  When the crust is starting to brown and the top is set, flip and transfer to dish off of heat.  Spread caramelized onions on crust, sprinkle figs and bacon and top with the mozzarella.  Place back on grill and cook for another 2 or 3 minutes, until the cheese has melted.

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