Tonight, I was feeling a little bit adventurous, not to mention hungry, and decided to try my hand at one of the first recipes I downloaded from Pinterest. The official name of the recipe is Smoky Bacon and Caramelized Onion Pizza. It comes from a blog called "Three Many Cooks". The recipe on the blog is an adaptation of a restaurant recipe. My recipe is an adaptation of the adaptation on "Three Many Cooks".
Be forewarned. This recipe takes a little bit of time, so save it for a weekend. It doesn't use any fancy ingredients, nor does it use a lot of ingredients. Also a plus. The flavor is simply out of this world delicious. But really, how could bacon, onions, and cheese not be delicious!
Begin by making the crust which is easy enough!
Dissolve 1 1/4 tsp yeast in 1/2 cup warm water. Set aside for a couple minutes. Add another 1/2 cup of tepid water, along with 1/2 tbsp. canola oil. Pour it into a mixer bowl. Add two cups, more or less of bread flour, along with 1 tsp. of salt. You are looking for a dough that is not too sticky nor too dry. Mix well, then knead for about 5 minutes. Let dough rise in the bowl until about doubled in bulk, about 1 to 1 1/2 hours. ( I scrimped on the rising time to avoid having dinner at midnight. The resulting crust still had a nice crunch to it.)
Put pizza stone in the oven, and preheat oven to 450 degrees.
In the meantime, cube 6 to 8 ounces of bacon and fry just until it begins to color. Remove from grease with a slotted spoon and drain on paper towels. Slice one large onion into very thin slices and put into the reserved bacon grease, frying until it becomes caramel in color. This will take 10 or more minutes. At this point, you can't believe how good your kitchen will smell.
When the dough has risen, divide it into two pieces, rolling each into a rectangle, about 6 inches by 14 inches. Lay the dough on a pizza peel, which has been liberally sprinkled with corn meal. Add shredded pizza cheese, one half of an 8 oz. package ( I used the four cheese mixture found in the local grocery store), to the dough, then layer on1/2 the onions and top with 1/2 of the bacon. That's all there is to it. Slide the pizza off the peel and onto the stone. Bake until the crust has begun to color and the toppings have begun to darken, about 15 minutes. Your nose will tell you when the pizza is ready. Repeat for the second pizza. You can eat the first pizza while the second is baking. While I wouldn't make this pizza every day, it is an amazingly tasty treat. I know I enjoyed each and every bite.
Enjoy, and let me know what you think of this recipe. Happy Eating!
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