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Roasted Shallots Bacon Goat Cheese Pizza with Fig Balsamic Glaze

  • Author: Jen

Description

This Roasted Shallots Bacon Goat Cheese Pizza with Fig Balsamic Glaze puts a fun twist on your ordinary pizza recipe!


Ingredients

Scale
  • 2 cups shredded mozzarella made with whole milk
  • 4 oz, goat cheese
  • 2 shallots
  • 56 grape tomatos 
  • 4 strips of bacon
  • Olive oil
  • Crushed red pepper flakes
  • Garlic 
  • 23 sprigs of thyme 
  • Handful of arugula or fresh basil
  • Kosher salt 

Fig Balsamic Glaze

  • 1 TBSP fig jam
  • 1 TBSP brown sugar
  • 1/4 cup of Balsamic vinegar

Pizza Dough

  • 3 cups warm water
  • 1 TBSP sugar
  • 2 1/4 TBSP yeast (or 3 packets)
  • 1 TBSP Salt
  • 6 cups or more of unbleached flour (I recommend the brand King Author)
  • Olive oil

Instructions

To make the dough:

  1. Combine warm water, sugar, and yeast in large bowl
  2. Let stand for 15 minutes or until is begins to foam
  3. Add salt and stir
  4. Add 4 cups of flour and stir with wooden a spoon
  5. Continue adding about 1 1/2 cups of flour until you are unable to stir anymore
  6. Place dough on a lightly floured surface and knead for about 8 minutes (Keep gradually adding flour as needed)
  7. Divide dough in half and add to separate bowls that are coated with olive oil
  8. Cover and let rise for 1 hour or until it has doubled in size
  9. After your dough has risen, punch the dough and place in the fridge overnight (Or up to two days! This allows yeast fermentation, which is essential to make the pizza tasty)

When dough is ready:

  1. Remove it from the refrigerator and allow it to warm to room temperature
  2. When shaping your pizza, I recommend you pull and stretch rather than roll out the dough

Roasting Shallots:

  1. In a frying pan, add 2 TBSP olive oil and allow it to heat up before adding sprigs of Thyme and shallots
  2. If necessary, cut your shallots in half and be sure to remove the skin!  Allow your shallots to brown on the outside,  then turn the heat down to med-low and cover
  3. After roasting for 20 minutes, add minced garlic and cook for 30 seconds
  4. Remove from heat and set aside for later

Making the pizza:

  1. Work your room temperature dough into a nice round shape, using the pull and stretch method
  2. Add to pizza pan and brush with olive oil and season with salt
  3. Add 1 cup of mozzarella cheese and half of the goat cheese
  4. Place your pieces of cooked bacon, sliced cherry or grape tomatoes, and roughly chopped roasted shallots (Make sure to get some of the garlic from the pan!)
  5. Top off with the rest of the mozzarella and goat cheese
  6. Bake at 450 for 12 minutes

Making the glaze:

  1. While baking, prepare the glaze by adding all ingredients to a pan
  2. Whisk and bring to a boil
  3. After it reaches a boil, turn the heat down to low, cover, and let simmer until it reduces and becomes thicker

Final step to making the pizza:

  1. Remove cooked pizza from oven
  2. Add fresh arugula, crushed red pepper flakes, and a sprinkle of kosher salt before drizzling with glaze

Notes

  • When baking your pizza, always use a very hot oven. I recommend cooking on the top rack at 450.
  • I also recommend using a pizza pan with holes in it.  I love that it it allows the bottom of the crust to get nice and crispy.
  • When shaping your pizza (don’t worry if it’s not the perfect shape, you can adjust in on the pizza pan if you wish.)