fig, bacon + blue cheese pizza

Fig, Bacon + Blue Cheese Pizza | 1924 London

I cannot possibly encourage you enough to try this pizza out. It so perfectly combines that craving for something with carbs while tasting fresh and flavourful. The dough is perfect and the combination of blue cheese, bacon and dates works perfectly together. Hope you enjoy as much as we did!


1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour

2 garlic cloves, minced
8 fresh figs (no fresh figs in season right now so I used dry), sliced
4 slices thick-cut bacon, cooked until slightly crispy and fat is rendered
8 ounces fontina cheese, freshly grated
4 ounces gorgonzola cheese, crumbled
2 cups fresh arugula
1 tablespoon olive oil


In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in a warm place for 10 minutes.

Preheat oven to 375 degrees.

Assemble the dough on a peel or baking sheet. Cover with a drizzle of olive oil and the garlic cloves, then spread on half of the fontina cheese. Add figs and bacon all over the pizza, then top with remaining fontina and blue cheese. Place in the oven and bake for 25-30 minutes, until cheese and crust is golden and bubbly. Remove and let cool for 5-10 minutes. Toss the arugula with olive oil, then add on top of pizza.

* I added sliced pear to mine and I would advise against it. It was still delicious it was just one too many flavours going on. If you would like pear I suggest skipping the fig- best to stick with one sweet fruity flavour

Fig, Bacon + Blue Cheese Pizza | 1924 London

Fig, Bacon + Blue Cheese Pizza | 1924 London

Fig, Bacon + Blue Cheese Pizza | 1924 London

Kirsten xo


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