Anyone remember when we did that big feature on Roquefort blue cheese a while back? If not, I can certainly refresh your memory! Roquefort was our cheese of the month some November ago.
The biggest, baddest blue in our arsenal, Roquefort is a classic French cheese made from raw sheep’s milk and has been made using the same traditions for hundreds of years. With a big, rich mouthfeel and an intensely complex blue flavor, this cheese is surely one for my blue-lovers.
Don’t let its pungency scare you away, though, as this cheese is also quite versatile. While its heartiness might be presumed to be enjoyed mostly during the cold months, there are quite a few ways to enjoy you some Roquefort during the warmer months as well.
- Slathered on a cracker with Flo’s Grows Raw Honey
- Mixed with some Cheddar and pulled chicken to make a Buffalo Chicken Dip
- To make a refreshing snack: Little Blue Bites
- As the blue cheese component in blue cheese dressing
- Mixed with cream cheese for dunking raw vegetables
And my favorite way: on pizza!! & what a better time for pizza than now, when the weather is just right to grill it outside.
Now you may have realized at this point that my friend Karen has been sending me quite the blog-spiration lately–and she’s still going! Check out the latest mouthwatering recipe she sent my way!
Maple Bacon Roquefort Pizza
What you’ll need:
- Store-bought or homemade pizza dough
- Pro tip: ask your favorite local pizzeria to buy some of their pizza dough!
- 2 small apples, peeled, cored and very thinly sliced
- ⅓ cup real maple syrup
- 12 ounces shredded Italian blend cheese
- make it yourself with equal parts Mozzarella, Provolone, & Parm
- 4 slices cooked bacon, chopped
- ¼ cup roasted garlic cloves, cut into small pieces
- 3 ounces crumbled Roquefort
How to do it
- Preheat oven to 475 degrees.
- Place the sliced apples in a small bowl and pour the maple syrup on the sliced apples and set aside.
- Line baking sheet with foil and sprinkle with corn meal or spray with cooking spray. Divide the pizza dough ball into 4 sections, reserving half of the dough for another use. Stretch the dough and place on baking sheet, working the dough into a rectangle. If the dough springs back, let it rest for a few minutes then continue to spread it into the corners of the baking sheet.
- Layer each of your pizzas with half of the shredded Italian cheese, then top with slices of apple, the bacon, the garlic cloves and finally the chunks of Roquefort.
- Bake for 8-10 minutes or until the cheese is melted and the crust is golden. Drizzle with additional maple syrup, cut and serve immediately.