I think this Bacon, Jalapeno and Cream Cheese Pizza is my current favorite of all time. I’m not kidding. I’m not a pizza aficionado by any means either so I would agree that I’ve not done a thorough study or comparison but this pizza won me over big. My daughter Emily and I were actually going somewhere else when we happened to drive by a new, local place that is a pizza-centric brewpub called Dads and Dudes Breweria. We had been doing another day of heavy lifting before I put my house on the market a couple of years ago and as often happened during those weeks getting food on the table wasn’t happening and we were hungry girls. We saw their place, nixed our plans for more Mexican and the rest is history. It fueled us a couple of more times during the move; always a favorite we looked forward to.
Plans to meet a friend for dinner during that same time period saw me
persuading begging her to try it out with me. I was not adventurous at all; I wanted THIS pie again and thankfully Jane not only was amenable but was also in agreement; it really is a great combination of ingredients. Jane is something of a beer fan though so it didn’t take much persuasion; Dads and Dudes also makes their own beer. I would have to get Jane’s take on that part of it; I’m just coming around to enjoying beer and that’s because I’ve taken to some that are dark. But don’t ask me what I had; I was there for this pie and this pie only!
I loved it enough that I had to re-create it so set about doing that. While I do love the mix of ingredients, it’s those little dollops of cream cheese that are scattered over the other ingredients that provide something I can only describe as an occasional (and wonderful) surprise. When I decided to make it again last week after a long lapse, I was reminded of how fantastic this dish is, how much my photos needed an upgrade and how I thought lots of new readers might appreciate it if I posted it again. I’ve learned a few things too; for instance I add the cream cheese dollops midway through baking to ward against melting too much because I like them as is; but it’s funny that Emily preferred smearing the dollops over her slices when we were at the restaurant. To each their own right? I guess that’s a component you can play with to get your perfect result!
One of the things that Dads and Dudes is most proud of, and rightly so, is their pizza dough. It was pretty perfect with some remnants of their beer making included in the process but for those of us making it at home, use whatever is your favorite recipe or packaged product. I like a pizza dough that I get at the local Tony’s Market; it’s made by the Il Fornaio Restaurant group and available as either white or wheat dough. Some pizza shops will also sell balls of their dough to consumers…hmm, now wondering if the guys do that; I’ll have to do some more homework won’t I?
Another of those days when I wish I could pull my sweet neighbor Karen into the 21st century; she does not go online, period. I have threatened to teach her how…and right now that would be a very good thing; she could make her comments here too. But wait…not sure how she would write ‘Um, so good!’ adequately; it was said with a mouthful of…my new best pizza EVER!
I can’t wait to try another of the pizzas at Dads and Dudes; thinking the Besto Pesto is next in line. You coming with?