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Bacon Pizza With Caramelized Onions

bacon pizza
Image Credit:
Sam Jones/Vaughan Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6–8 servings
Category
Bread
Pies and Pastries
Course
Main Dish
Preparation Method
Bake
Sources
Old Farmer's Almanac Contests

This Bacon Pizza With Caramelized Onions is packed with rich flavors and is sure to make pizza night even better! This recipe was the first-prize winner in the 2012 Bacon Recipe Contest, as featured in The 2012 Old Farmer’s Almanac.

Note: If you don’t like the blue cheese (a love-it-or-hate-it flavor!), you have a few options: Substitute with feta or another cheese, or just leave it out altogether. 

Ingredients
10 slices bacon, diced
2 tablespoons olive oil, divided
3 cups sliced onions
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup mascarpone cheese
2 tablespoons sour cream
1 tablespoon minced fresh thyme
1 tablespoon cornmeal
1 pound store-bought pizza dough
6 thin slices provolone cheese
1 large beefsteak tomato, sliced into thin rounds
1/2 cup sliced black olives
2 ounces crumbled blue cheese

Instructions

  1. Preheat oven to 400°F.
  2. Cook bacon in a 12-inch skillet over medium-high heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels to drain. Discard all but 1 tablespoon of bacon drippings from skillet.
  3. Add 1 tablespoon olive oil to skillet and heat over medium heat. Add onions and cook until they begin to caramelize, about 15 minutes. Stir in salt and red pepper flakes.
  4. While onions cook, blend mascarpone cheese, sour cream, and thyme in a small bowl.
  5. Lightly grease a 12-inch pizza pan (if you have a pizza stone, skip this step and heat it when heating the oven). Sprinkle pan or stone with cornmeal.
  6. Press or roll out dough to a 12-inch round and place it on prepared pan or stone.
  7. Brush the crust with remaining 1 tablespoon of olive oil.
  8. Arrange provolone slices over the entire crust in a single layer. Spread mascarpone mixture over provolone. Top with tomato slices in a single layer. Spoon onions over tomatoes. Top with olives and crisp bacon. Sprinkle blue cheese over all.
  9. Bake for 15 to 20 minutes, or until topping is browned and bubbly. Cut pizza into wedges.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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