Bacon Goat Cheese Pizza

I'm absolutely convinced that this is the best pizza I have ever or will ever taste in my life.  I discovered it at Messenger Pizza in my hometown, Nampa, ID.  I had some pretty amazing pizzas in Italy, but they still pale in comparison to this one.  So naturally, I had to make it at home.  My version uses dates instead of figs, but you could easily use figs if you prefer.  And what really makes this pizza is that Messenger uses "Bristol bacon" specially made by chef Dustin Bristol at his restaurant, Brick 29, just a few blocks away.  I'm pretty satisfied with my attempt to mimic his sweet spicy version of heaven on earth. 

Bacon Goat Cheese Pizza

12 ounces bacon

3 Tbsp brown sugar

1/2 tsp. black pepper

1/4 tsp white pepper

1 batch of pizza dough (try this one)

corn meal

olive oil

6 large pitted dates, chopped

4 oz. goat cheese

fresh arugula

1/4 cup balsamic vinegar

1 Tbsp butter

Make pizza dough, or simply use store-bought fresh dough.  Preheat oven to 400 degrees.  Slice bacon into 1/4 inch strips and place in a bowl.  Combine brown sugar, and both peppers.  Mix into bacon making sure that all the pieces are broken up and coated.  Spread on a rimmed baking sheet lined with a silicone mat or parchment paper (this mixture will stick if you use just the pan or foil).  Bake for approximately 10-15 minutes, checking often to avoid burning the sugar.  Cool on baking sheet then transfer to paper towels.  Blot the excess grease from the bacon and promptly move it to a clean plate so that it doesn't stick to the paper towels.

Roll out pizza dough, and place on a baking sheet or stone dusted with cornmeal.  Lightly coat with olive oil and sprinkle with salt.  Sprinkle dates and cooled bacon evenly over the dough.  Crumble goat cheese and sprinkle over the other toppings.  Bake on the bottom rack for 10-15 minutes depending on how you like your pizza crust.  Remove pizza from oven when the edges are golden brown and the dough is cooked through.  Allow to cool while you make the balsamic glaze.

In a small saucepan bring vinegar to a gentle boil and reduce until thick and syrupy.  Remove from heat and add butter.  Swirl pan to melt butter and blend it with the vinegar.  If it separates add a splash of vinegar to bring it together again.  Top pizza with fresh arugula and drizzle with balsamic glaze.  Get ready to die from pleasure.