No Blues To Sing About With Chef George’s Savory Blue Cheese Pizza

Yesterday I enjoyed a wonderful lunch at Sub-Zero Wolf Showroom Atlanta’s cooking demonstration with Chef George Laudin.  I was sort of singing the blues, because I wondered how I was going to enjoy lunch and get my list of tasks completed.  Well my blues went away when he whipped up this savory pizza with blue cheese, dried figs, caramelized onions and bacon bits!

During the demo, Chef taught us about the advantages of cooking with Wolf products, from the convection ovens that allow you to bake cookies while roasting garlic simultaneously without any transfer of flavors — all thanks to the technological innovations that Wolf uses — to the grills and griddles.  It’s demos like this that help educate me about appliances, so I can better assist my clients make the proper selections to make their home culinary experience wonderful.  Here’s a look at the ovens in their magnificent showrooms:

Now onto the take-away from this blog post:  Here’s Chef George’s recipe.  Try it.  You’ll love it!

Blue Cheese Pizza with Fig, Caramelized Onions and Bacon Bits

Purchase pizza dough at the grocery or make you own.

Mass the dough out on a floured cutting board.

Cook bacon cut into small bits.

Remove bacon from pan and reserve fat to caramelize the onions.

Cook onions until soft and caramelized.

Spread olive oil over massed out pizza dough.

Spread small amount of anchovy paste over dough.

Add pepper, thyme and oregano to taste.

Spread cooked onions liberally over dough followed by the diced dried figs.

Add mozzarella, romano or asiago cheese. Choose the cheese you like.

Sprinkle a smaller amount of blue cheese so that cheese doesn’t overpower the flavor of the pizza.

Sprinkle on bacon bits.

Slide on a pizza baking stone and bake (in your Wolf oven if you are fortunate to have one) on the Bake Stone Mode at 475-500 degrees for about 9-12 minutes.  Take a look at another delicious photo I managed to take before I devoured it.

 

Bon appétit!