Cranberry Bacon And Gorgonzola Puff Pizza Recipe 485

CRANBERRY, BACON, AND GORGONZOLA PUFF PIZZA RECIPE - (4.8/5)

Steps:

• *Thaw the puffed pastry on the counter for at least 30 minutes. Preheat oven to 425 degrees (F). Once thawed, carefully open the sheets of pastry. Using a sharp knife slice them in half, straight down the middle. Place the pastry on a large baking sheet lined with parchment or a silicon baking mat; set aside. Fry bacon in a large skillet over medium heat until cooked through but not crispy (the bacon will crisp up in the oven). Once cooked chop bacon into small pieces; set aside. Lightly brush the olive oil over the top of each pastry piece. Spread 1/3 cup of cranberry sauce down the middle of each pastry (more or less to suit your taste) then add the bacon, cheese, and red onion (dividing the toppings evenly among the pastry pizzas). Pop the pan in the oven and bake for 15 minutes, or until the pastry is golden brown and the cheese is melted. Sprinkle hot from the oven pizzas with rosemary (just about 1/2 teaspoon per pizza). Allow pizzas to rest 5 minutes before cutting and serving

CARAMELIZED ONION AND GORGONZOLA PIZZA

Steps:

• In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
• Bake for 10 to 12 minutes, or until done.

BACON AND CRANBERRY BEAN RAGOUT

Steps:

• Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
• Stir shallots and salt into the cooked bacon; cook and stir for 2 to 3 minutes over medium heat. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover and simmer until the beans begin to swell, 20 to 25 minutes.
• Uncover and continue cooking bean and bacon mixture until the liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

CARAMELIZED ONION PIZZA WITH GORGONZOLA, BACON AND ARUGULA

Steps:

• Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside.
• Add oil to bacon drippings in skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently.
• Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.
• Preheat oven to 400°.
• Place pizza crust on 12-inch pizza pan. Top with onion. Add cheese and walnuts; bake 7-10 minutes or until cheese melts.
• Remove from oven; top with 1 teaspoon rosemary, reserved bacon and arugula.