National Pizza Month isn’t until October, but why wait? Sometimes, even the list of a pizza’s ingredients is enough to create a menu buzz. We think these four pizzas—each featuring a different cheese—fit that category. Check out the Mascarpone, Fig, Sweet Onion and Candied Bacon Pizza; Pizza with Grape Jam, Gorgonzola, Toasted Walnuts, Duck Confit and Crispy Sage; BBQ Chicken and Egg Pizza; and Taleggio and Grape Pizza.
BBQ Chicken and Egg Pizza
From: Chef/owner Jodi Hortze, The Griddle Café, Los Angeles. Yield: 12 servings.
2 Tbsp. olive oil
12 oz. boneless chicken breast strips
1½ cups favorite barbecue sauce, divided
1 lb. pizza dough
1¼ cups shredded mozzarella cheese
1 cup shredded cheddar cheese
½ red onion, sliced
12 large eggs
½ cup chopped cilantro
Heat oil in a pan over medium-high heat. Add chicken strips; sauté until browned and cooked through, about 5 to 8 minutes. Remove from heat. When chicken is cool enough to handle, dice. In a small bowl, toss chicken with ½ cup barbecue sauce.
On floured surface, roll out dough, then place in greased 10” x 15” baking pan. Shape pizza to fit pan.
Spread remaining sauce evenly over pizza dough. Sprinkle on mozzarella and cheddar cheese, then evenly distribute onions and chicken over cheese. Bake 10-12 minutes, until cheese melts. Remove from oven.
Crack eggs evenly over pizza. Return pizza to oven and bake additional 5 to 8 minutes, until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
Sprinkle cooked pizza with chopped cilantro. Cut pizza into 12 pieces to serve. Serve immediately.
Photo: American Egg Board
Mascarpone, Fig, Sweet Onion and Candied Bacon Pizza
Yield: 6-8 servings
5 strips of thick sliced bacon
¼ cup brown sugar
¼ tsp. cayenne pepper
14 figs, quartered
1 cup dry red wine
2 tsp. fresh basil, minced
2 Tbsp. butter
2 large sweet onions, cut in half, thinly sliced
14-ounce frozen dough ball, thawed
1 Tbsp. olive oil
8 ounces Crave Brothers Farmstead Classics Mascarpone Cheese
Preheat oven to 400 ˚F. Spray a pizza pan with nonstick cooking spray, set aside.
Line a baking sheet with aluminum foil. Spray an ovenproof cooling rack with nonstick cooking spray. Place rack on baking sheet. In a small shallow bowl, combine brown sugar and cayenne pepper; dredge bacon in mixture. Place bacon on rack; bake for 15 to 18 minutes until crisp and caramelized. Remove from oven, allow cooling; crumble, setting aside. In a medium saucepan, combine figs, wine and basil; bring to a boil. Reduce heat, simmer for approximately 18 minutes until wine becomes syrupy. Meanwhile, heat a large skillet over medium high heat, add butter; sauté onions. Cook over low to medium heat, stirring occasionally, until onions are tender and caramelized; approximately 12 minutes. Place pizza dough onto the prepared pizza pan, brush the edges of the dough with olive oil. Spoon onions onto crust. Then spoon fig and wine mixture evenly over all. Top with dollops of mascarpone cheese. Place in oven on center rack and bake for 15 minutes. Sprinkle candied bacon on pizza, bake for an additional 3 minutes. Slice and serve immediately.
Photo: Crave Brothers Farmstead Classics
More recipes:
• Taleggio and Grape Pizza
• Pizza with Grape Jam, Gorgonzola, Toasted Walnuts, Duck Confit and Crispy Sage