Firefly Recipe

Preheat and prepare

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust a pizza peel or work surface with the all-purpose flour.

Stretch or roll the pizza dough into a 12-inch round on the floured surface. Brush the top lightly with 1 tablespoon olive oil to help prevent sogginess and promote browning.

Make citrus ricotta

In a small bowl, combine 3 tablespoons ricotta, the zest of 1 lemon (about 1 each), and 2 tablespoons finely grated Parmesan. Season with 1/4 teaspoon black pepper and 1/4 teaspoon coarse salt. Mix until smooth and set aside.

In a separate bowl, toss together the shredded mozzarella and shredded fontina/provolone so the cheese blend is ready to sprinkle evenly on the dough.

Prepare roasted garlic

If your roasted garlic is whole cloves packed in oil or from a head, mash 3 soft roasted garlic cloves into a paste with the back of a spoon. If using whole head, separate and roast beforehand at 400°F wrapped in foil for 35-40 minutes until soft.

Make sriracha aioli

In a small bowl combine 3 tablespoons mayonnaise, 1 tablespoon sriracha, 1 teaspoon fresh lemon juice and 1 teaspoon honey (optional). Whisk until smooth. Taste and adjust heat or acidity to preference. Set aside.

Bacon bits & jam

Cook or reheat 3 slices of bacon until very crisp. Drain on paper towels and chop finely to create bacon bits. If you don't have prepared bacon jam, warm 3 tablespoons of bacon jam briefly to loosen it so it spreads easily.

If using a pizza stone, transfer the stretched dough to a lightly floured pizza peel. If using a baking sheet, place dough on the prepared sheet.

Evenly scatter the mozzarella-fontina cheese blend across the dough, leaving a 1/2-inch rim for crust. Dollop the citrus ricotta in 6–8 small spoonfuls across the surface so it will spread and create bright pockets of flavor.

Dot small spoonfuls (about 1 tablespoon total) of bacon jam in a few places on the cheese — you want intermittent sweet-savory pockets rather than a single layer.

Distribute the mashed roasted garlic in small pinches across the pizza so each slice receives some roasted garlic flavor.

Sprinkle the chopped crisp bacon bits evenly over the top.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and lightly browned. Baking time varies with oven and stone thickness.

Remove pizza from oven. Let rest 1–2 minutes. Using a spoon or squeeze bottle, drizzle the sriracha aioli in a thin spiral or zigzag across the pizza (about 2–3 tablespoons total).

Finish with a light sprinkle of the remaining 1 tablespoon grated Parmesan (if any left), a pinch of fresh thyme leaves, and a quick grind of black pepper. Cut into 6–8 slices and serve immediately.