The flip side of your favorite place getting a rooftop area is that it's now even more busy. Oh, and with the 100+ degree temperatures in Chicago last week, there was no way I was going to eat outside! So, riding on the wave of success of that strawberry pizza I made, I decided to try and recreate my favorite flatbread from this here favorite restaurant. With a few changes, I have to say...success!
Ingredients
Pizza dough
8 oz. fontina cheese
2oz. bleu cheese
15 dried mission figs
3 oz. pancetta
Balsamic vinegar
Salt
Olive oil
Truffle oil
Directions
1. Preheat the oven to 425 degrees.
2. Place pancetta in a single layer on a baking sheet, and bake in the oven for 6 minutes or until shriveled and browned. Remove and set aside to cool on a plate lined with paper towel.
3. Meanwhile, remove the stems from the dried figs.
4. Place the figs in a small saucepan and cover with balsamic vinegar and a pinch of salt.
*Note: you can also add 3 parts vinegar to 1 part water if you want to conserve some of those more expensive ingredients.
5. Bring the vinegar to a boil and then reduce to a high simmer. Let the figs simmer for 5 minutes so that they reconstitute a bit.
6. Drain and set the figs aside to cool.
7. Meanwhile, shred the fontina cheese and set aside.
8. Roll out your pizza dough and place on a pizza stone or baking sheet.
9. Brush with olive oil and bake for 8-10 minutes.
*Note: it will likely bubble up, but that's okay. Most will deflate once you take it out.
10. Meanwhile, quarter the figs and set aside.
11. Remove the crust from the oven and sprinkle half of the fontina cheese on top.
12. Then crush the pancetta over top, followed by the dried figs, bleu cheese and the remainder of the fontina.
13. Bake for another 10 minutes or until the crust is golden brown on the edges.
14. Remove from the oven and lightly drizzle with truffle oil.
15. Let stand for a few minutes and then slice. Enjoy!
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