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Bacon & Rosemary Puff Pastry Pizza with Red Grapes, White Onions and Blue Cheese
Prep Time: 30 minutes
Cook Time: 20 minutes
Prep Method: Bake
|1/4||cup red wine vinegar|
|2||cups red seedless grapes, sliced|
|2||packages Cloverdale Applewood Smoked Bacon|
|1||package (2 sheets) frozen puff pastry dough, thawed|
|1/2||white onion, minced|
|2/3||cup blue cheese, crumbled|
|2||Tablespoons fresh rosemary, finely chopped|
Preheat broiler. Add the sugar and red wine vinegar to a small saucepan and stir to completely dissolve the sugar. Bring this mixture to a boil. Boil for about 7-8 minutes, or until the mixture turns a light caramel color. Turn heat to low, add the grapes, cover and simmer for 10 minutes.
While the grapes simmer, place bacon strips on a broiling rack. Par-cook by broiling 3-5 inches from heat for about 8 minutes. Set aside. Once cool enough to handle, chop the bacon.
Preheat oven to 400 degrees. Place sheets of puff pastry side-by-side on a large baking sheet (or one each on 2 smaller baking sheets).
Sprinkle half of the onions and bacon evenly onto each sheet. Follow with equal amounts of the grape sauce, then add equal amounts of the blue cheese to each sheet. Top with equal amounts of the rosemary. Bake for 20 minutes or until puffed and golden brown on the edges. Use a pizza cutter to slice into 8 squares per slice.