Bacon Onion Pizza

I remember being about O’s age and working on lion and lamb paper bag puppets at school, because March comes in like a lion and goes out like a lamb.  While the snow that’s falling right now is pretty and all, I’m ready to skip to the lamb part.  About eight inches of accumulation this morning and it looks like maybe a foot by the time this is over today.  It’s crazy that in the aftermath of the blizzard we had last month, I hear that a foot of snow is coming and think that’s really nothing.

My favorite way to warm up the house when it’s snowy and cold outside is to crank up the oven inside.  Pizza Friday is a great excuse to do that, and this pizza makes it a no-brainer.  White pizzas, or pizzas without red sauce, are always harder for me to get excited about, mainly because something has to make up for the lack of sauce and plenty of places don’t get this right.  It takes more than just skipping the tomato sauce to make a white pizza work.  When you top a great pizza crust with a drizzle of olive oil, creamy fresh mozzarella, some thick cut bacon, and thinly sliced browned onions you’ve definitely managed to make it work.

bacon onion pizza

Bacon Onion Pizza 


  • 1/2 recipe basic pizza crust dough (or 1 lb. your favorite pizza crust dough)
  • 8 oz. thick-cut bacon, cut into 1-inch pieces
  • 1 large onion, halved and thinly sliced
  • 8 ounces fresh mozzarella, thinly sliced
  • Grated Parmesan cheese
  • cornmeal, enough to lightly sprinkle onto pan or pizza stone


Put an oven rack in the lowest position in the oven and heat the oven to 450 degrees.

Cook bacon for 2-3 minutes in a large skillet over medium-high heat, until fat is partially rendered.

Use a slotted spoon to remove the bacon to a paper-towel lined plate.

Put the onions into the pan with the rendered bacon fat and cook, stirring frequently, 10-12 minutes until browned.

Section the dough into four equal pieces and stretch each portion out into a roughly 12 x 4 inch rectangle.

Place the dough rectangles onto a large baking sheet or pizza stone that has been sprinkled lightly with cornmeal.

Top each piece of dough evenly with mozzarella, then onions, then bacon.

Bake for 12 minutes, until cheese melts and the crust is golden brown (if you want a darker crust broil for 30 seconds to one minute).

Grate Parmesan cheese over each pizza.

Cut and serve immediately.

Makes 4 servings.

Source: Three Many Cooks


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