Bacon and blue cheese is a winning combination that has made its way onto our dinner table a time or two. This recipe has a great creamy sauce that will make you wonder why more pizzas don’t wander off the beaten path of marinara. These mini pizzas make a great dinner with a salad or enjoy as an appetizer.
bacon and bleu pizza
adapted from smittenkitchen.com
|½||pound pizza dough|
|½||cup ricotta cheese|
|½||cup sour cream|
|1||tbs all purpose flour|
|¼||pound thick sliced smoky bacon, cut into small pieces|
|½||cup bleu cheese|
|salt and pepper|
|olive oil to grease baking sheets|
*I recommend removing the large areas of fat from the bacon before cutting it up to reduce the grease
- Preheat oven to 450°F. In a medium skillet, cook the bacon over medium heat. Remove with a slotted spoon and drain on paper towels. Add onion to skillet and cook until softened and beginning to caramelize.
- Blend the sour cream, ricotta cheese, blue cheese, and flour in a food processor until smooth. Season with salt and freshly ground black pepper.
- Divide the dough into 4 pieces. Roll each piece out to a rough 8-inch round, about 1/8 inch thick. If the dough becomes difficult to roll, let it rest for 10 minutes, then continue.
- Oil two large baking sheets. Transfer two dough rounds to each. Spread the blended cheese mixture over the rounds to within 1/4 inch of the edge. Sprinkle with the bacon and onion. Bake on the bottom shelf of the oven for about 12 minutes, or until the crust is golden brown. Cut into wedges and serve.