Grilled Pizza w/ Fig Reduction Sauce, Bacon and Arugula

Posted by Olivia on Wednesday, September 24th, 2014

Grilled Pizza w/ Fig Reduction Sauce, Bacon and Arugula

Figs are practically falling off the trees here in California and our tastebuds are screaming for fig and balsamic reduction sauces! Using a reduction sauce as the base of a grilled pizza along with a few select savory ingredients is simple and one of our favorite ways to embrace the few warm days we have left until we are well into Fall. In this recipe, we've decided to try adding rosemary along with fig balsamic and maple syrup to sweeten it up. Yum!

Click here for our pizza dough recipe!

Preparing the reduction sauce

Preparing the reduction sauce

Made with these products from The Olive Press:

Ingredients
  • Reduction sauce:
  • 1 red onion, diced
  • 4 cloves garlic, crushed
  • 2 tablespoons Arbequina Extra Virgin Olive Oil
  • 10 figs, diced
  • 3 sprigs rosemary, chopped
  • 1 tablespoon maple syrup, honey, or agave
  • 1/2 cup Fig Balsamic Vinegar
  • 1/2 cup dry white wine
  • Salt and pepper to taste
  • For the pizza:
  • 1/2 pound bacon, crisped and crumbled
  • 2 cups shredded pecorino cheese
  • 2 cups loose baby arugula
  • 2 pizza dough balls, either store bought or our recipe

Directions
  • Reduction sauce:
    1. Heat 2 tablespoons olive oil in a medium frying pan over medium heat. Add onion and stir for about 1 minute until fragrant. Add garlic and stir for another minute. Add figs and rosemary, stir until soft. Add maple syrup, balsamic vinegar and white wine. Bring to a simmer and let reduce for about 10 minutes. Add salt and pepper to taste.
  • Grilling the pizza:
    1. Preheat your grill to high heat. Make sure all of your toppings are ready to go and near the grill.
    2. Roll out the dough on a baking sheet and leave plenty of flour on the bottom so it can slide off, onto the grill very smoothly.
    3. Just before you put the dough on the grill, wipe it down with olive oil using a paper towel and grill tongs.
    4. Slide the dough onto the grill (yes, that's right, directly onto the grill… it won't go through the grate as long as it's on high heat, we promise). Close the grill for two minutes.
    5. Before you flip the dough, drizzle and coat the top side of the dough with olive oil so it's oiled when you flip it. Flip and close the grill for another 2 minutes.
    6. After 2 minutes, reduce the heat to medium high. Flip the dough again and with the pizza still on the grill, add your toppings. Spread the fig reduction sauce onto the dough, evenly spread the crumbled bacon, and top with cheese. Close the grill and let bake for 5 minutes. Once it's ready, take it off the grill and top with arugula.
    7. Repeat for the second pizza.
    8. Enjoy!

    Serves: 4-6
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