Ricotta with heavy cream, ground cherries, caramelized onions, bacon, arugula, hazelnuts, drizzle of honey
1 ball of pizza dough
flour for dusting
semolina flour for pizza stone
salt & pepper
handful of arugula
1 white onion, thinly sliced
1-2 teaspoons brown sugar
dash of sherry vinegar
½-1 cup ricotta
splash of heavy cream
¼ cup hazelnuts
¼ cup ground cherries, flaky outer layer removed
2-4 slices bacon
Preheat your oven to 550° F. Heat some butter (or olive oil if you prefer) over medium heat and add your onion slices. Once the pan is hot, reduce the heat to low or medium-low and let the onions simmer.
After about 20-30 minutes, you can add a pinch of salt and a couple pinches of brown sugar, and a dash of sherry vinegar. Let the onions soften and caramelize for a while—I like to let them sit on the heat for at least 45 minutes total, if not longer.
Meanwhile, start on your bacon. Lay your strips out in a pan a couple at a time and turn the stove to medium. They’ll cook best if you don’t preheat the pan ahead of time. Once they’re sizzling and turning brown on one side, turn them over and let them cook for a few minutes on the other side.
When they’re finished, take them out and let them drain and get crispy on a paper towel. Repeat with as many bacon strips as you like, then break them up into 1-2 inch pieces.
In a bowl, whisk together the ricotta with a splash of heavy cream. This isn’t 100% necessary—it will just make the ricotta extra creamy and spreadable, so I recommend it.
When your oven is hot, prepare your dough using the instructions on the right. Once you’ve baked it for a minute, take it out and brush it lightly with olive oil, followed by an even layer of the ricotta.
Next, add the onions, hazelnuts, bacon and ground cherries, and drizzle the entire pizza with a bit of honey. Pop it in the oven and bake until the crust is a nice golden brown. Then take it out, toss on a handful of arugula, and enjoy!