Caramelized Onion Bacon Pizza Recipes

BACON AND ONION PIZZA WITH MAGIC EGGS

Steps:

• For the pizza: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
• Place a large saute pan over medium heat. Add the bacon and onions. Cook, stirring occasionally, until the bacon fat has rendered and the onions soften, 8 to 10 minutes. Continue cooking, stirring frequently, until the bacon is crispy and the onions take on some color, about 6 minutes more. Remove from the pan with a slotted spoon and set aside.
• To assemble the pizzas, lay the bread rounds on the prepared baking sheets. Divide the sour cream over each piece of bread, leaving a small rim exposed to serve as a crust. Divide the cheese and the bacon mixture over each piece. Sprinkle with salt and pepper.
• Bake until crispy around the edges and the cheese melts, 8 to 10 minutes.
• For the magic eggs: Place the shredded cabbage in a microwave-safe bowl with about 1 1/2 cups water. Cover with a damp paper towel and microwave for 2 to 3 minutes so the cabbage steams and releases its juice into the water, turning it purple.
• Place 4 egg whites into 4 small bowls. Pour 1 tablespoon colored water into each egg white. Whisk vigorously (using a whisk, not a fork) to fully incorporate the water into the egg white. Watch the color change before your eyes! Place the saute pan used to cook the bacon over medium heat. Add the egg whites, keeping them separate, and cook until almost firm, about 2 minutes. Use a rubber spatula to release the sides of the egg whites from the pan. Place 1 egg yolk in the center of each egg white. Cook to desired doneness, about 1 minute more. Repeat with remaining egg.
• Place 1 egg on top of each pizza. Sprinkle with the arugula and flakey sea salt. Slice into quarters and serve immediately.

PIZZA WITH CARAMELIZED ONIONS, FIGS, BACON AND BLUE CHEESE

Steps:

• At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
• Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
• Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
• Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.

PIZZA WITH CARAMELIZED ONIONS AND CRISPY BACON

Steps:

• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
• In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.
• In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
• On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
• Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

ALSATIAN PIZZA WITH BACON AND CARAMELIZED ONIONS

Steps:

• 1. To make the pizza dough, in a bowl, whisk together the water, yeast, and sugar. Let stand until foamy, about 5 minutes. Add the flour, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until the dough pulls away from the sides of the bowl. Pull the dough out onto a floured work surface and knead a few times, then form into a ball. Oil a second bowl, put the ball in the bowl, and turn to coat it with oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free area. Let the dough rise until doubled in size, 1¿1 1/2 hours.
• 2. While the dough is rising, in a sauté pan over medium heat, melt the butter. Add the onions and stir to coat. Sprinkle the sugar over the onions and stir once more. Reduce the heat to medium-low and cook, stirring, until the onions are golden brown, about 20 minutes. Transfer to a bowl.
• 3. At the same time, in a second sauté pan over medium heat, cook the bacon, stirring, until crisp, about 8 minutes. Transfer to paper towels to drain.
• 4. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate.
• 5. Dump the dough onto a floured work surface, then divide in half. Using a floured rolling pin, roll out 1 half into a round 10-12 inches (25-30 cm) in diameter and about 1/8 inch (3 mm) thick. Repeat with the second half.
• 6. Slide 1 round onto a baker's peel or a rimless baking sheet dusted with cornmeal, and then carefully slide the round off the peel onto the grill directly over the fire. Repeat with the second round. Cook the crusts until the underside is well marked, about 2 minutes. Using the peel, transfer the crusts, grilled side up, back to the work surface.
• 7. Top each crust with half the onions, half the bacon, and then half the cheese. Season with salt and pepper. Using the peel, return the topped crusts to the grill, cover the grill, and cook until each crust is firm and browned at the edges and the cheese has melted a bit, 4-6 minutes.
• 8. Transfer the pizzas to a cutting board and sprinkle with the thyme. Cut into wedges and serve at once.

CARAMELIZED ONION BACON PIZZA

Steps:

• Preheat oven to 450 degrees F.
• In a medium skillet or cast iron skillet, heat olive oil and melt butter over medium heat. Add onions. Toss onions to coat.
• Let onions cook, without stirring, for about 5 minutes. After 5 minutes, give the onions a stir and add a pinch of salt. Let onions cook for another 5-7 minutes, without stirring.
• At this point, remove skillet from heat momentarily, and add balsamic vinegar. Stir to incorporate. Place skillet back onto heat and continue cooking until onions are caramelized and broken down, about another 10 minutes or so. Remove from heat and set aside until ready to build pizza.
• Place unbaked pizza crust on a cookie sheet or pizza stone and bake for 10 minutes. Remove from oven.
• Evenly spread apple butter over crust and sprinkle a pinch of red pepper flakes over the apple butter. Spread caramelized onions over apple butter, and then sprinkle chopped bacon and pecans evenly over the onions. Top with shredded Gouda. Place in oven (still at 450 degrees F) and bake for an additional 8-12 minutes, or until cheese is bubbling and browning.
• Remove from oven and let sit for about 5 minutes before slicing.
• Slice pizza and top each slice with fresh baby arugula to finish.

CARAMELIZED ONION PIZZA WITH GORGONZOLA, BACON AND ARUGULA

Steps:

• Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings. Set bacon aside.
• Add oil to bacon drippings in skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently.
• Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.
• Preheat oven to 400°.
• Place pizza crust on 12-inch pizza pan. Top with onion. Add cheese and walnuts; bake 7-10 minutes or until cheese melts.
• Remove from oven; top with 1 teaspoon rosemary, reserved bacon and arugula.

CARAMELIZED ONION PIZZA

Steps:

• In a medium saucepan cook the onions and garlic in hot olive oil over medium heat.
• Cook, covered for 10-15 min or until the onion is very tender, stirring occasionally.
• Set the onions aside.
• Heat grill to medium heat.
• Toast one side of each bread round directly over the heat for 1-2 minute.
• Remove from the grill.
• Top the toasted side of each bread round with the onion mixture, sliced tomatoes, mozzarella cheese, and Romano cheese.
• Return bread rounds to the grill, over indirect heat.
• Cover the girll and cook for 5-10 min or until the cheese is melted and toppings are heated through.
• Remove from the grill and top with basil before serving.