Figgy Piggy Pizza! Piggy Figgy Pizza! Now that’s just fun to say!
Remember my apple pie pizza recipe where I perfected a small batch of pizza dough made entirely in a measuring cup? I promised you a savory variation, and today I’m delivering. Well, sweet and savory. The figs are sweet, but the bacon and feta are anything but. You know this.
We all love bacon and dates together, but why have we not combined bacon with figs? I’m telling you: bacon + figs are the new hot couple in town. Feta cheese is the ex that keeps lingering around, but every couple needs that kind of drama. It keeps things spicy. Ooh! Red pepper flakes would be fabulous on this pizza right after you give it the final drizzle of bacon grease before serving. Just to make sure you’re paying attention:
one TWO drizzles of bacon grease are on the menu today. TWO.
I used dried Mission figs because they’re easy to find, but the minute fresh figs are ripe this summer, I’ll be piling them on top of this pizza. I’ll also grill the pizza instead of baking it. It’s a great easy appetizer for four.
I had a slice of this figgy piggy pizza at the Pizza My Heart chain in California few years back. While I was working in Monterey, I would stop by the Whole Foods for endless bags of dried fruit to get me through lettuce harvest, and then walk over to Pizza My Heart for a slice. They didn’t always have figgy piggy, but when they did, my little heart went pitter-pat. And now it’s time for your heart to go pitter-pat:
- For the dough:
- 5 tablespoons warm water (105-110 degrees)
- 1/2 teaspoon sugar
- 1/2 teaspoon active dry yeast
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon olive oil, plus extra for cup
- cornmeal for the baking pan
For the rest:
- 2 slices thick-cut bacon
- 3 tablespoons feta cheese
- 4-5 dried Mission figs, sliced
- First, make the dough: In a 2-cup measuring cup, combine the warm water, sugar and yeast. Stir to dissolve. Let sit for 5 minutes, or until foamy. If the yeast does not foam, it's dead--start over.
- Next, add the flour and stir. Then, add the salt and olive oil. Stir with a fork until a shaggy dough forms. Remove the dough and knead it a few times on a floured surface. As soon as you start kneading, the dough will come together and lose all the stickiness. Knead for about 1 minute. The dough should be easy to work with, pliable, and not sticky. Grease the measuring cup with the extra oil, and plop the dough back in it. Turn the dough over once to coat it in oil, then let it rise in a warm place until doubled in bulk, about 1 hour. (see photo for reference).
- Meanwhile, slice the bacon into lardons and fry in a dry skillet over medium heat until almost crispy. Don't take it all the way, because it will continue cooking in the oven. Drain the bacon on a paper towel. Reserve the bacon grease!
- Preheat the oven to 400, and place a pizza stone in the oven (if you have one). Alternatively, you could use a baking sheet coated lightly with cornmeal.
- Flour your hands, and remove the dough from the measuring cup. Lightly flour the counter and knead the dough for 1 minute. Then, pat the dough out into a circle. Pick up the dough (just like you see them do in pizzerias) and let it drape over your two fists. Slowly start stretching the dough out in a circular motion around the edges to a diameter of 6". You could also make an oblong shape, like I did for the photos.
- Next, sprinkle cornmeal on a pizza stone or baking sheet. Place the dough on the cornmeal. Brush some of the leftover bacon grease on the pizza, then top with the cooked bacon and feta.
- Bake for 10 minutes, until the dough starts to brown. Cooking time will vary if you're using a baking sheet versus pizza stone. Keep an eye on it.
- Top the cooked pizza with the fig slices, drizzle with a smidge more bacon grease, and serve immediately.