A tangy, savory-sweet recipe, perfect for a light lunch or appetizer.

For the pizza:

3-4 Croccantini Crackers

1 Tablespoon extra-virgin olive oil

1 recipe Alfredo Nutmeg sauce

1/3 cup sliced Orchard Choice or Sun-Maid Mission California Mission Figs, stems discarded

1/2 cup Simply Artisan blue cheese crumbles

2/3 cup shredded mozzarella

1 cup baby arugula and spinach mix

4 slices thick sliced bacon

1/4 cup Parmesan Reggiano

Drizzle of honey

Salt and fresh cracked pepper

 

For an Alfredo Nutmeg Sauce:

1/2 cup heavy cream

1 Tbsp. unsalted butter

1 Tbsp. olive oil

1/8 tsp coarse sea salt

1/8 tsp fresh cracked pepper

1/4 cup Parmesan Reggiano

Fresh grated nutmeg to taste

  1. Mix all the ingredients, except nutmeg, in a sauce pan and cook on medium low heat. Stir constantly until thickened. Remove from heat and stir in the nutmeg. Set aside.
  2. In frying pan with medium heat, place bacon in pan and cook until crispy. Let cool, Pat off grease and cut or break into bite sized pieces.
  3. Place Croccantini on baking sheet, lightly brush crackers with olive oil then brush with alfredo sauce.  Top Croccantini with the mozzarella, bleu cheese or gorgonzola, baby arugula and spinach mix, chopped bacon, sliced figs, and Parmesan Reggiano. Drizzle with honey and sprinkle with salt and fresh cracked pepper.
  4. Place pizzantini in oven at 350F for 3-5 minutes or until cheese melts. Break into pieces to serve
Recipe created in association with Pacific Rim.
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