This puff pastry pizza is earthy and sweet, salty and cheesy all at the same time – great for a breakfast or lunch treat! We like it best with the 2016 Carr Pinot Noir, 114 from the Yard Vineyard.
Cranberry, Bacon and
Gorgonzola Puff Pizza
Ingredients:
- 2 sheets of frozen puffed pastry
- 1 tbsp. olive oil
- 2 c. cranberry sauce
- 8 slices bacon
- 8 oz. gorgonzola cheese
- 1 red onion, thinly sliced
- 1 bunch of fresh rosemary, chopped
Directions:
1. Preheat oven to 425ºF.
2. Thaw the puffed pastry on the counter for at least 30 minutes. Once thawed, carefully open the sheets of pastry. Using a sharp knife slice them in half, straight down the middle. Place the pastries on a large baking sheet lined with parchment and set aside.
3. Fry bacon in a large skillet until cooked through, but not crispy – the bacon will crisp up in the oven. Once cooked, chop the bacon into small pieces and set aside.
4. Lightly brush the olive oil over the top of each pastry piece. Spread ⅓ c. of cranberry sauce down the middle of each pastry, then add the bacon, cheese, and red onion, dividing the toppings evenly among the pastry pizzas.
5. Place in the oven and bake for 15 minutes, or until the pastry is golden brown and the cheese is melted. Remove from the over and sprinkle the pizzas with rosemary. Allow pizzas to rest 5 minutes before cutting and serving.
Serves 4
recipe adapted from Baker By Nature