Bacon Pizza With Caramelized Onions and Goat Cheese Recipe
True artisanal pizza eschews floppy, sloppy slices in favor of a thin, delicate crust and a careful balance of sauce and toppings. The result is a pizza with a fraction of the calories and a surplus of flavor, which is exactly what this recipe recreates.
Nutrition: 370 calories, 13 g fat (6 g saturated), 880 mg sodium
Serves 4 (makes two 12" pizzas)
You'll Need
Pizza Sauce:
1 can (28 oz) whole peeled tomatoes, drained
1⁄2 tsp salt
1 Tbsp olive oil
1 clove garlic, finely minced
Pizza:
12 oz store-bought pizza dough, or 1 pre-baked pizza crust, such as Boboli
1 cup pizza sauce
1 cup fresh goat cheese
1 cup caramelized onions
4 strips bacon, cooked and crumbled
1⁄2 tsp chopped fresh rosemary (optional)
Red pepper flakes
How to Make It
Make the Pizza Sauce:
- Place the ingredients in a blender and puree for a few seconds, until the tomatoes have broken down but still retain some of their chunky texture. This recipe makes about 3 cups of sauce.
Make the Pizza:
- Preheat the oven to 500°F. If you have a pizza stone, place on the bottom rack.
- Divide the dough into two equal pieces (unless you're using a pre-baked crust).
- On a well-floured surface, use a rolling pin to work the dough into two thin circles, about 12" in diameter.
- If you have a pizza stone, place one circle of dough on a pizza peel, cover with a light layer of sauce, then top with half the goat cheese, onions, bacon, and rosemary (if using), plus pepper flakes. Slide directly onto the stone and bake for about 8 minutes, until the edges are lightly browned. (If you don't have a stone, cook on a baking sheet placed directly on the oven floor instead.)
- Cut the pizza into six or eight slices.
Eat This Tip
The key to working dough and perfecting your pizza is to keep everything well-floured: your hands, the rolling pin, the counter. Roll the dough as thin as you can without tearing it.
To work the dough:
Step 1: Apply weight to the rolling pin to stretch the dough
Step 2: Lightly sauce the pizza dough, leaving a 3⁄4-inch border for the crust
Step 3: Slide off a floured peel onto a pizza stone
