Maggie And Peters Blue Cheese And Fig Pizza Food

MAGGIE AND PETER'S BLUE CHEESE AND FIG PIZZA

Steps:

• Preheat oven to 450 degrees.
• Place a frying pan on medium heat and add a dash of olive oil. Uncase the sausage and fork it in small pieces into the frying pan. Cook the sausage for about 7 minutes until done.
• Roll out the pizza dough to the desired shape and thickness. Brush a thin layer of olive oil onto the pizza and then sprinkle on the garlic. Add the mozzarella and blue cheeses to the top of the pizza dough. Then add the sausage and figs. Finally sprinkle on the rosemary and radicchio.
• Cook the pizza for 8-10 until the cheese is bubbly and the crust is beginning to brown.

PROSCIUTTO WRAPPED FIGS AND BLUE CHEESE

Steps:

• Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.
• Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.
• Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.

FIG, PROSCIUTTO AND BLUE CHEESE PIZZA

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet. Lay the prosciutto slices over the crust, then top with the figs and blue cheese. Bake until the cheese melts, about 7 minutes. Serve immediately.

FIG AND BLUE CHEESE SAVOURIES

Steps:

• 1. Heat the oven to 350°F. Line a baking sheet with parchment paper.
• 2. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.
• 3. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Then roll out to a 1/8-inch-thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. Reroll the scraps (no more than once) and cut more rounds.
• 4. Using the back of a rounded 1/2-teaspoon measure or your knuckle, make an indentation in the center of each dough round. Spoon about 1/4 teaspoon of the fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentation.
• 5. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.

BRANDIED BLUE CHEESE WITH PEAR CROSTINI

Steps:

• Mash cheese and butter together.
• Add brandy and walnuts.
• Toast baguette slices (one side only).
• Turn and place 1 slice of pear on untoasted side.
• Top with 1 teaspoons of cheese mixture.
• Broil about 2 minutes or until bubbly.

PIZZA WITH CARAMELIZED ONIONS, FIGS, BACON AND BLUE CHEESE

Steps:

• At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
• Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
• Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
• Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.

BLUE CHEESE AND CITRUS DRESSING

Steps:

• Blend everything in a blender.
• Infuse love and serve with your favorite salad or other food.

BLUE CHEESE AND PECAN STUFFED DATES

Steps:

• Cook bacon in a large skillet over medium heat until crisp. Transfer to drain on paper towels, reserving 1/2 teaspoon bacon grease in skillet.
• Add onion and cook over medium heat until softened, 3 to 4 minutes. Add orange juice and cook, scraping up any browned bits, until liquid is evaporated, 1 to 2 minutes more.
• Transfer onion to a medium bowl and let cool.
• Crumble bacon into the onions. Add cheeses and half of the pecans. Stir well to combine.
• Stuff each date with a heaping teaspoon of the mixture and top with remaining pecans.