This pie is loaded with caramelized shallots, roasted red peppers, tons of crispy bacon (!!!!!) and lots of cheese!
Whole Wheat Roasted Red Pepper + Fontina Pizza with Balsamic Glaze
makes one pizza
2 1/4 teaspoons (1 packet) active dry yeast
3/4 cup warm water
1 cup whole wheat flour
3/4 cup all-purpose flour
1 tablespoon honey
1/2 tablespoon olive oil
1/2 teaspoon salt
In the bowl of your electric mixer with an attached dough hook, combine warm water, yeast, honey and oil and mix with a spoon. Let sit for 10-15 minutes until foamy, then add in flour and salt. Mix on low speed until just combined, then turn to medium speed to knead the dough for 5-6 minutes. If it seems to sticky, add a bit more flour 1 tablespoon at a time.
Brush a separate bowl with olive oil, add dough, turning once, then set in a warm place to rise for 1 1/2-2 hours. Cover with a damp towel.
2 slices thick-cut bacon
2 shallots, thinly sliced
2 roasted red peppers, cut into strips
1 tablespoons olive oil
2 garlic cloves, minced or pressed
6 ounces freshly grated fontina cheese
2 ounces freshly grated romano cheese + more for topping if desired
1 1/2 cups balsamic vinegar
Right before dough is almost finished rising, heat a skillet over medium heat. Add bacon and cook until crispy and fat is rendered. Remove with a slotted spoon, then add shallots and stir to coat. Cook for about 10 minutes over low heat, or until shallots begin to caramelize. Set aside. While shallots are cooking, make sure that red peppers are patted dry (if from a jar).
Preheat oven to 400 degrees F.
Once pizza dough is ready to go, roll/press into desired shape and brush the surface with olive oil and top with minced garlic. Sprinkle on 4 ounces of fontina cheese, then top with shallots, red peppers, and bacon. Sprinkle remaining fontina and romano evenly on top. Bake for 20-25 minutes, or until crust is golden and cheese is bubbly.
While pizza is baking, heat vinegar in a small saucepan over medium heat. Allow to come to a boil, then let simmer and cook for about 15-20 minutes until reduced to about 1/3-1/2 cup. Set aside to cool for at least 10 minutes to thicken. When pizza is finished baking, drizzle glaze on top and serve.