When you think of pizza, the image that comes to mind most likely involves tomato sauce, shredded cheese, and pepperoni. But the idea of what a pizza can be can go far beyond that. This month, HHS Chef Stephen Bloomer introduces us to a creative, new type of pizza that is sure to get your taste buds excited. Starting with a high-protein almond flour crust, this pizza is piled high with crispy bacon, fresh, juicy peaches, zesty arugula, and of course plenty of cheese.
Peach, Gorgonzola, and Bacon Pizza
By HHS Chef Stephen Bloomer
- Almond flour pizza crust (recipe below)
- 2 fresh mozzarella balls, sliced into ¼-inch slices
- 2 medium peaches, pits removed and diced
- ½ red onion, sliced thin
- 6 strips thick-cut bacon, cooked crispy and chopped coarsely
- ¼ cup pesto
- 2 tablespoons extra virgin olive oil, divided
- ½ cup crumbled Gorgonzola cheese
- 1 cup arugula
- 2 tablespoons balsamic glaze (recipe below)
- Sea salt, to taste
- Fresh black pepper, to taste
For the crust:
- 2 cups almond flour
- 1 ¾ cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- 2 ⅔ tablespoons cream cheese
- 1 ½ eggs, beaten
- ¾ teaspoon dried Italian spices
- Sea salt, to taste
- 2 cups balsamic vinegar
- ½ cup brown sugar
Begin by preparing the balsamic glaze. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 to 30 minutes. When it’s ready, the glaze should coat the back of a spoon. Let cool and pour into a container with lid; store in the refrigerator.
Next prepare the crust. Preheat the oven to 450°F. In a large saucepan, mix together all ingredients for the crust except the egg. Place mixture over low heat and stir constantly until the cheese melts and the mixture becomes dough-like. Remove from heat. Add the egg and gently combine. Place the dough between two pieces of baking parchment and roll it into a circular pizza shape. Use a fork to poke holes into the dough to ensure it cooks evenly.
Slide the dough onto a pizza stone or baking tray and bake for 15 minutes or until brown. To give the pizza more of a smoky flavor, use a pizza stone and on the grill rather than in the oven. Once cooked, place the crust upside down on a new piece of parchment paper and allow to cool. Allowing the bottom the cool while the top of the crust is face-down will ensure that it remains crisp and sturdy.
In a pan, add half the olive oil and onions and slow-cook until caramelized and tender, about 10-15 minutes. Add salt and pepper to taste.
Lightly coat the pizza with pesto and add the sliced mozzarella, bacon, and diced peaches. Place back on the baking tray or pizza stone and cook for 5-8 more minutes or until cheese is melted.
Remove from the oven and add caramelized onions, Gorgonzola cheese, and finish with the arugula. Drizzle with the balsamic glaze and some fresh black pepper. Cut and serve immediately.
Serves: 4 (2 slices per person)
Prep time: 45 minutes
Cook time: 15 minutes