1 dough ball
1 medium to large onion
3 chipotle peppers from a can with adobo sauce
1 tablespoon extra virgin olive oil
1 cup dried blueberry
8 leaves of raddichio del Traviso (regular raddichio will do in a pinch) slice thin or thick depending on what you like
1 rasher of thick-cut bacon, cut into thin batons
5-7 ounces of fresh curd torn into chunks
Toss onions with olive oil in oven proof pan. Tear the chipotle peppers up and add to the pan with a small amount of adobo sauce (1 tablespoon). Heat in the oven for 12 to 16 minutes, tossing halfway to incorporate flavors.
Remove from oven and toss dried blueberries, then put back in oven for 5 minutes until onions are limp. Remove and toss again, then put into a small container and cover to let the blueberries rehydrate with the steam.
Place chipotle mix on the dough, then place the sliced raddichio, the bacon and the fresh curd. Bake.