What is missing from the title of this pizza is the bacon. I love bacon just as much as the next person. But I have to say the impressive flavor in this pizza is from the gruyere and the caramelized onions. But don’t worry, there is plenty of bacon. This recipe was inspired by an oh so fabulous restaurant, The Chef and the Farmer, in Kinston, NC. They have a pizza with these ingredients PLUS pork belly. It is intense. You could use pork belly for this recipe, but I always have bacon in the fridge so I used that. This recipe is guaranteed to impress. Ideally you will have a half recipe of pizza dough in the fridge or freezer ready to go for this recipe.
There are so many wines that would complement this fabulous appetizer. But it is October and there is nothing better paired with football weekends and this pizza than Stella Artois Cidre. This is a much brighter hard apple cider than most other brands. Th apple flavor complements all the ingredients in this pizza in an amazing way. The Cidre is very light with delicate apple flavor.
Caramelized Onion and Gruyere Pizza
Serves 6 as an appetizer.
1/2 recipe Pizza Dough
8 slices bacon, cut into 1/2 inch pieces
2 tbsp unsalted butter
2 large vidalia onions, thinly sliced
1/4 tsp kosher salt
1/4 tsp pepper
1 tbsp brown sugar
2 garlic cloves, minced
10 ounces gruyere cheese, grated
Cook the bacon in a large skillet over medium-low heat. Cook the bacon until some of the fat is rendered but the bacon is not fully crispy (it will continue cooking in the oven). Remove the bacon to a paper towel. Leave the bacon grease in the skillet.
Decrease the heat to low and add the butter to the skillet. Toss in the sliced onions and salt. Cover and cook the onions for 1 hour, stirring every 10 minutes. Then stir in the brown sugar and pepper and cook for 15 minutes more. Add in the minced garlic, cook 1 minute. Remove onions to a bowl.
Roll out your pizza dough between oiled sheets of parchment to a 12 inch circle. (The parchment will make this easier.) Preheat the oven to 375 degrees and remove the parchment from the top of the pizza dough. Allow the dough to rest for 10 minutes.
Place the dough on a baking sheet. Cover it with half of the gruyere, then cover with onions, then sprinkle the bacon. Sprinkle with remaining cheese. Bake for 30 minutes or until the crust is golden brown. The pizza will slide right off the parchment, slice on a cutting board.
Alternate method: If using a pizza stone, preheat oven to 500 degrees and bake for 10-15 minutes.
This is a Bubbly Kitchen original recipe.