Figgy Piggy Pizza

First, make the dough: In a 2-cup measuring cup, combine the warm water, sugar and yeast. Stir to dissolve. Let it sit for 5 minutes, or until foamy. If the yeast does not foam, it’s dead and you’ll need to start over.

Next, add the flour and stir. Then, add the salt and olive oil. Stir with a fork until a shaggy dough forms. Remove the dough from the cup and knead it a few times on a floured surface. As soon as you start kneading, the dough will come together and lose all the stickiness. Knead for about 1 minute. The dough should be easy to work with, pliable, and not sticky. Grease the measuring cup with a bit of extra oil, and plop the dough back in it. Turn the dough over once to coat it in oil, then let it rise in a warm place until doubled in bulk, about 1 hour.

Meanwhile, slice the bacon into lardons and fry in a dry skillet over medium heat until almost crispy. Don’t let it crisp all the way, because it will continue cooking in the oven. Drain the bacon on a paper towel. Reserve the bacon grease!

Preheat the oven to 400 F and place a pizza stone in the oven (if you have one). Alternatively, you could use a baking sheet coated lightly with cornmeal.

Flour your hands, and remove the dough from the measuring cup. Lightly flour the counter and knead the dough for 1 minute. Then, pat the dough out into a circle. Pick up the dough (just like you see them do in pizzerias) and let it drape over your two fists. Slowly start stretching the dough out in a circular motion around the edges to a diameter of 6″. You could also make an oblong shape, like I did for the photos.

Next, sprinkle cornmeal on a pizza stone or baking sheet. Place the dough on top of the cornmeal. Brush some of the leftover bacon grease on the top of the pizza, then top with the cooked bacon and feta.

Bake for 10 minutes, until the dough starts to brown. Cooking time will vary if you’re using a baking sheet versus pizza stone. Keep an eye on it. When it’s ready remove pizza from the oven. Top the cooked pizza with the fig slices, drizzle with a smidge more bacon grease, and serve immediately.