The Purple People Eater (Chipotle, Blueberry and Bacon)

Want a nice spicy and sweet pizza with all the lusciousness of melting cheese curd, salty and fatty bacon cut with the welcoming bitterness of raddichio del Traviso?

Then here it is-just in time for the snows of January.

I sell an amazing amount of this combination on the weekends at the Avalanche Pizza shoppe at the Athens Farmers Market and sometimes combine it with gorgonzola, (when I’m feeling aggressive,) or I sometimes use dried cherries with the chipotle onion. My favorite way to cook it is as a stuffed bread. I’ll fold the bread in a football shape, fill it with the filling and top it with cilantro and aged cheddar then roll it up into a batard shape and slit the top. When it is pulled from the oven it looks like a belly that has been…slit. I call it the Mexican Cartel Snitch Bread.

                          

Above is the batch I did this weekend. I formed some smallish local spelt schiacciata with asiago, fresh spinach and the chipolte-onion-bluberry mix then added fresh curd afterwards.

Recipe:

1 dough ball from Easy Dough Recipe

1 medium to large onion

three chipotle peppers from a can with adobo sauce

1 tablespoon extra virgin olive oil

1 cup dried blueberry

5-8 leaves of raddichio del Traviso (regular raddichio will do in a pinch) slice thin or thick depending on what you like.

1 rasher of thick cut bacon cut into thin batons

5-7 ounces of fresh curd torn into chunks

preheat the oven to 450 degrees with a heavy upturned cookie sheet on the middle shelf.

   

Toss onions with olive oil in oven proof pan. Tear the chipotle peppers up and add to the pan with a small amount of adobo sauce (1 tbspn.) Heat in the oven for 12 to 16 minutes tossing halfway to incorporate flavors. Remove from oven and toss dried blueberries then put back in oven for 5 minutes until onions are limp. Remove and toss again then put into a small container and cover to let the blueberries rehydrate with the steam.

                             

Take one dough ball from the Easy Dough Recipe and form a disc. Place either on parchment or a pizza screen the chipotle mix on the dough then place the sliced raddichio, the bacon then the fresh curd. Bake for 12 to 16 minutes or call a professional like Joel Fair (below) and he’ll come by and cook it for you!

 

 

 

 

 

 

 

 

 

 

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6 Responses to “The Purple People Eater (Chipotle, Blueberry and Bacon)”

  1. very very nice as usual sir!

  2. John says:

    hey John, thanks for the comment!

    This thing can be deceptively hot and the curd is fabulous at blanketing the sweet blueberry burn. Also if you did this and blended it up, it’s make a killer BBQ sauce!

    SEMPER PIE! jg

  3. nickg says:

    so you put the bacon on raw? i’m always a bit scared of raw meats on pizza.
    how do you feel about raw sausage on pizza?

  4. John says:

    hey Nick,

    Yea, alot of pizzeria, especially on the east and west coasts (more of the old timers) will always put raw sausage on pizza as the fat and juices add so much flavor to it. The secret is “the nickle smash” or taking the sausage and squeeze to a nickle or quarter size (max) so the thickness is as thin as a nickle also. This is really awesome and I’ve tried it in a 475 degree oven and checked all of them….perfectly cooked with nice fatty juice melding witht the cheese.
    Bacon works even better. The key there is to get only a primo, primo, thick cut product and cut into matchsticks. The italians always undercook thier pancetta and put whole slices on pizzas, because it is so thin, it cooks right away. Bacon (especially La Quercia) is the best of the best and like our local King Family Bacon is made from happy pigs that run around so it’s leaner and cured/smoked to the point that it resembles ham and I’ve even eaten it raw becuase that’s what ham is, this is just from another part of the pig… Like that admiral said “Damn the triganosis, FULL SPEED AHEAD!”
    see ya
    jg

  5. I just got the April issue of Pizza Today and congrats to you! The Purple People Eater is front page news! I love this pie. I made one the day after i read this post but with red onion, chipotle, guanciale, purple kale, fresh mozz, and strawberry, cause that’s what we had around. Hands down delicious. I can’t wait to eat Avalanche Pizza someday.

  6. John says:

    Thanks Souspizzaiolo (I like that tag) yea, I just made some “Cannibal Bread” with the onion-chipoltle mix last week. We have lost of day old loaves and I take the insides (guts) of the large loaves and soak the chunks with the chipoltle-onion mix that has been cooked thru the oven with heavy cream. It soaks the bread. Then when it cools, I put the mix inside a 15 ounce ciabatta dough with manchego, cilantro and some home-made chorizo. turn it over, slash the top and cook…niiice combo.
    see ya, don’t be a stranger and thanks for the comment
    jg

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