Pizza With Caramelized Onions, Figs, Bacon and Blue Cheese Recipe (2024)

Suppose one doesn't have a pizza stone? Alternatives?

Does a pizza stone really need 45 minutes in a 550 degree oven?? I have a hard time believing 45 minutes makes the stone any hotter or better than a shorter time, like 15-20 minutes. The amount of energy used seems really non-efficient, if not wasteful. Mother Earth needs our care. I suggest you test this recommendation to see if it really stands up to being necessary and not wasteful.

Used the same toppings on top of a cauliflower crust. there was no leftovers!

Very delicious, and will be made again in our kitchen. As I was making a dish for spontaneous vegetarian visitors (we were grilling steaks for ourselves), I left off the bacon and frankly I don't think it needs it. Try it without.

I use a regular baking tray turned upside down. It works just fine and I've made pizza this way for years.

I don't see any info on how to cut the onions before adding to the butter, how about an idea , slice (how thick) chopped?

In-season fresh figs would be great on this too. And all sorts of cured pork products could be used in place of the bacon: pancetta, guanciale, prosciutto, etc.

Cast iron works great, too. You can either turn over a big pan or put your dough right inside.

This was great. I used my own crust recipe with some more whole grain components, and used some truffle sausage and chopped black truffles instead of bacon, as I thought I had some and was out at the last minute. The figs and the blue cheese and onions were a great combo, and truffles make everything better. This is definitely staying on the list!!

A wonderful recipe as almost all NYT Cooking recipe are. Two suggestions: (1) the Pacific Northwest doesn’t have fresh figs in the winter but we love innovative pizza. My green-grocer recommended substituting ripe pears for figs; (2) I’m enamored with artisan focaccia sliced lengthwise as an alternative to scratch pizza. I’d still give the recipe five stars.

This pizza is an absolute 10/10!!!! follow the directions, julienne the onions, use a pizza stone(!!!!), and WAIT for the onions to be perfect. You will be left with the most amazing pizza to cross your lips. I had to use fig jam instead of the actual figs. It was a nice substitute if you’re conservative with the amount you use.

Onions on the dough first - before the other toppings? If not, there's your problem. If so, not sure. Broiler on? Not high enough cook temp so in too long? Dunno. I cook pizzas at ~900˚ so hot and quick, around 90-120 seconds.

Delicious. In our usual coronavirus cooking regime we used pizza dough made from sourdough discard and did not have gorgonzola so subbed equal parts manchego and parm. Bonus: fresh not dried figs. Fantastic! Also: we suggest a thin layer of olive oil brushed over the crust before layering onions etc. Just because we can.

What could one substitute for the bacon? I have a guest staying with me who does not eat pork of any kind.

Made this with fresh figs and prosciutto in place of the dried figs and bacon. Equally Yummy!

This recipe is the bomb for any bacon lover. The contrast with the sweet figs and creamy blue cheese and the salty bacon is incredible

(This is the first time I've commented after taking liberties with the recipe — violating my own pet peeve.)I spread fig preserves over the crust instead of topping the pizza with fig slices. Also substituted prosciutto for bacon. It crisped up nicely. Hard to go wrong when combining fig, crisp salty pork and gorgonzola.Roberta's crust is a good one. I've made a variety of recipes over 30-some years of pizza baking. Often, I don't bother with any recipe, but I made this as written.

I also drizzled a little bit of honey over the top with was a great addition. Next time I will also try truffle honey

The baking stone really needs at least 45 minutes if not more. It is slow to absorb the heat, and in return, it holds heat for quite some time. A more efficient method is to use a baking steel. They heat much more quickly. However, they are not cheap.

Delicious flavor combos and so easy to make! This one will definitely be part of the weeknight pizza rotation.

This pizza is the bomb and worth the effort. The combination of ingredients along with the sweet of figs and saltiness of the blue cheese is delightful. My spouse requests this pizza every Sunday pizza night, which I’m happy to oblige! I use pizza dough from the grocery.

You can vegan-ize this pizza by using shiitake mushrooms and plant-based mozz & brie for equally delish results.

Delicious!!! Pressed the dough into a pizza pan, lightly coated with olive oil spray, and cooked in a pre-heated 450 oven. Came out perfect! Crust was crispy and all toppings were cooked beautifully. I used fresh figs cut into quarters - much better then dried!

Cook the bacon first and set aside, then use a bit of the bacon grease to sauté the onions. Skip the butter altogether. Drizzle balsamic glaze over the hot pie before serving.

We adapted this for low FODMAP using a premade gluten free crust and leeks in lieu of onion. It was very good. Used some of the butter from the leeks to coat the pizza crust before baking. I’m sure the crust would have been better made from scratch but this was very good.

Been a while since have made this. Recipe needs 1/2 of pizza dough get in Safeway package. Using that, it is sooooo good. Yes, takes a while to make but is very rich & has loads of umami. Didn’t have & couldn’t find figs: used dates. Worked very well. Did add slivers of mozzarella under onions, as others suggest. Yum! Had w/ green salad.Please more, different pizza recipes like this. Fri nite is pizza nite & can get kind of boring. Recipes like this r welcome change!

This pizza is divine. Follow the recipe! And yes, it needs the bacon. These flavors are interdependent. We used the Roberta’s dough recipe linked in the description and I’ll probably never make another pizza dough again. You can order 00 flour online and either it was placebo effect or it’s just that amazing. Also used chicory blue cheese from a local creamery in lieu of Gorgonzola- any stinky blue will do. This pizza is a good representation of umami!

This is one heavy duty bacon lovers pizza. Couldn’t stop eating it. The only thing better would be to put onion-bacon jam on it. Calls for a southern Rhone wine.

Made with thin French-style crust. Delicious. Made as written.

I used sliced fresh figs, like a pizza I had in California,. So good.