Blue Pig Recipe

Preheat and shape

Preheat a wood-fired oven to ~700–900°F (370–480°C). If using a home oven, preheat a pizza stone at the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. Lightly dust a work surface with flour and stretch the pizza dough ball into a 10–12 inch round, leaving a slightly thicker rim. Transfer the stretched dough to a well-floured peel or parchment.

Brush the exposed rim lightly with 1 tbs of extra-virgin olive oil just before baking to promote golden color and blistering.

After baking, tear or chiffonade the fresh basil leaves and scatter over the hot pizza. Drizzle the remaining 1 tbs olive oil over the finished pie.

Prepare ricotta garlic mixture

In a small bowl, combine the whole milk ricotta with minced garlic (use a microplane or finely mince 2 cloves), 1/2 tsp of the salt and 1/4 tsp of the black pepper. Stir until smooth. If the ricotta is thick, loosen with 1–2 teaspoons of water or milk to make a spreadable consistency.

Prepare mozzarella and blue cheese

Tear or thinly slice the fresh mozzarella into pieces that will distribute evenly. Crumble the blue cheese into small pieces so it will melt and flavor pockets across the pizza. Reserve until assembly.

Season lightly with the remaining 1/2 tsp salt and 3/4 tsp black pepper to taste across the cheeses when assembling (some salt should be applied sparingly because capocollo and blue cheese are salty).

Caramelize onions (optional quick soften)

Thinly slice 1/2 medium red onion. Heat 1 tsp olive oil in a small sauté pan over medium heat, add the sliced onion and 1/4 tsp sugar (optional) and cook, stirring, for 4–6 minutes until softened and slightly translucent but not browned. Remove from heat and cool slightly.

Assemble the pizza

Spread the ricotta-garlic mixture in an even thin layer over the stretched dough, leaving the rim clear. Distribute the torn/sliced mozzarella evenly on top of the ricotta. Scatter the caramelized red onions across the cheese. Lay the thin slices of capocollo over the pizza in a single layer (they will crisp slightly in the oven). Dot the pizza with the crumbled blue cheese, using it sparingly to avoid overpowering saltiness.

Bake

Slide the assembled pizza into the wood-fired oven. Bake 90–120 seconds in a 700–900°F wood oven, rotating as needed for even charring. If using a home oven on a stone, bake 6–9 minutes at the highest temperature until crust is golden and cheese is bubbling and slightly blistered. Watch closely to avoid burning.

Finish and serve

Remove pizza from oven. Tear or chiffonade the fresh basil and scatter over the pizza. Drizzle the remaining olive oil over the top. Let rest 1–2 minutes, then slice and serve hot.