Remember how last week, I left you with an image of the pizza I had made for you and then yesterday Mad Men was on and I had to catch up on all of the assignments that were due in my online classes so I didn’t share it with you? That’s totally rude of me, wasn’t it? Well the wait is finally over! You can enjoy this pizza with me.
Well actually you can’t because I ate it all. And I mean ALL of it. Down to the last piece of crispy bacon. Down to the last crumb of crispy bacon. Oh lets be honest, I licked the plate clean.
I can’t get enough bacon.
I mentioned my love for crazy pizzas last week. If you were like the old me, the one who would only eat plain pizza, please I beg of you branch out. The flavor profiles that you can try in the pizza world are endless. Whatever flavors you love, just combine them on a pizza.
Take for example my love of garlic. Yeah, I know the consequences, but I can’t help it garlic is just too flavorful not to put in everything. So after trying the most delicious white pizza here at Rutgers, I decided to replicate it. All it had was garlic, olive oil, and cheese. SO FLAVORFUL. It was like eating large slices of garlic cheesy bread.
This Roasted Red Pepper and Fontina Pizza with Balsamic Glaze is a great example of adding pizzaz to your pizza. See what I did just there? The combination of the roasted red peppers, garlic, fontina cheese, and balsamic vinegar give a flavor to this pizza that is unmatched.
So instead of ordering a pizza tonight and paying a ridiculous amount of money for delivery, make this easy and flavorful substitute. I promise that you will not miss takeout.
Roasted Red Pepper and Fontina Pizza with Balsamic Glaze
Lightly adapted from How Sweet It Is
Yield: one pizza
Prep Time: 2 1/2 hours
Cook Time: 25-30 minutes
1 pizza dough
2 slices of bacon
2 shallots, thinly sliced
2 roasted red peppers, cut into strips
1 tablespoon olive oil
2 cloves of garlic, minced
6 ounces fontina cheese, grated
2 ounces mozzarella cheese, grated
1 1/2 cups balsamic vinegar
Preheat oven to 400 degrees.
Make your pizza dough, any dough would work but I really love this recipe.
Right before the dough is finished rising, heat a pan over medium heat. Add bacon and cook until it is crispy. Remove from the pan and place on a plate lined with paper towels so the fat drains off. Using a paper towel, carefully remove some of the excess fat from the pan. Leave about a tablespoon. Add in the shallots and cook for about 10 minutes until they begin to caramelize. Set aside. If you use roasted red peppers from the can, make sure to pat them dry so the crust remains crispy.
Once the pizza dough has finished rising, remove from the bowl and press into the desired shape on a greased cookie sheet or pizza stone. Brush the surface with olive oil and top with the minced garlic. Sprinkle on 4 ounces of the fontina cheese, then top with the shallots, roasted red peppers, and bacon. Sprinkle the remaining fontina cheese and mozzarella evenly on top. Bake for 20-25 minutes or until the crust is golden and the cheese is bubbly.
While the pizza is cooking, heat vinegar in a small saucepan over medium heat. Bring to a boil and then reduce to a simmer and cook for 15-20 minutes or until the vinegar has reduced by 1/2. Set aside and allow to cool for 10 minutes to thicken. Once the pizza has finished cooking, drizzle the glaze on top and serve piping hot. Enjoy!
And you definitely won’t miss those plain pizzas you’ve been eating for years.