Best 5 Cranberry Bacon And Gorgonzola Puff Pizza Recipes

20-MINUTE BLT PUFFED PASTRY PIZZA

Steps:

• *Thaw the puffed pastry on the counter for at least 30 minutes.
• Preheat oven to 425 degrees (F).
• Once thawed, carefully open the sheets of pastry. Using a sharp knife slice them in half, straight down the middle. Place the pastry on a large baking sheet lined with parchment or a silicon baking mat. Lightly brush the olive oil over the top of each pastry piece, then sprinkle with salt and pepper. Pop the pan in the oven and bake for 12-13 minutes.

CRANBERRY, BACON, AND GORGONZOLA PUFF PIZZA RECIPE - (4.8/5)

Steps:

• *Thaw the puffed pastry on the counter for at least 30 minutes. Preheat oven to 425 degrees (F). Once thawed, carefully open the sheets of pastry. Using a sharp knife slice them in half, straight down the middle. Place the pastry on a large baking sheet lined with parchment or a silicon baking mat; set aside. Fry bacon in a large skillet over medium heat until cooked through but not crispy (the bacon will crisp up in the oven). Once cooked chop bacon into small pieces; set aside. Lightly brush the olive oil over the top of each pastry piece. Spread 1/3 cup of cranberry sauce down the middle of each pastry (more or less to suit your taste) then add the bacon, cheese, and red onion (dividing the toppings evenly among the pastry pizzas). Pop the pan in the oven and bake for 15 minutes, or until the pastry is golden brown and the cheese is melted. Sprinkle hot from the oven pizzas with rosemary (just about 1/2 teaspoon per pizza). Allow pizzas to rest 5 minutes before cutting and serving

BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

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.

GORGONZOLA PHYLLO CUPS

Steps:

• Preheat oven to 350°. Place tart shells on a 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; spoon into tart shells., Bake 6-8 minutes or until lightly browned. Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until crisp and heated through.