This pizza starts with my Grilled Gluten-Free Pizza Crust, which is made with olive oil. Gluten-free or not, I think you’ll like it.
Grilling the crust adds a delicious smoky flavor.The crust is sprinkled with thin layer of my favorite Kerrygold cheese, Dubliner. Yum!
Added to that is an absolutely delectable bacon-onion compote — think sweet caramelized onions meet smoky and delicious bacon.
Got it? Yep, it’s like gold.
Slice them thinly for this pizza — or, have a bite, like you would from an apple. With a touch of salt, you won’t believe how amazing a seasonal, ripe tomato can be on its own. And the very best — if you can swing it — it to eat one fresh off a vine, while it’s still a bit warm from the sun.
My oh my, that’s good!
- 4 strips applewood smoked bacon
- 4 cups thinly sliced brown onion
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- enough of your favorite pizza dough for 4 (8-inch) individual pizzas, or 2 large (16-inch) pizzas (I used this Grilled Gluten-Free Pizza Crust)
- about 7-ounces Kerrygold Dubliner (or your favorite), grated
- about 4 small to medium-sized heirloom tomatoes, washed and thinly sliced
- 1 bunch fresh baby basil leaves, washed, dried and stems removed
- extra virgin olive oil
- sea salt and freshly ground black pepper
- Place a large sauté pan over medium heat and add the bacon. Cook until golden and crispy, about 3 minutes per side.
- Remove the bacon from the pan and place it on a paper towel-lined plate to drain.
- Add the onions and garlic to the pan and cook, stirring often, until very well caramelized, about 20 minutes.
- Preheat the oven to 400 degrees F.
- Add the tomato paste and cook for another 5 minutes or so, until the mixture is very aromatic.
- Crumble the bacon, mix it into the onions, and season to taste with salt and pepper. Here's How to Season to Taste.)
- Sprinkle the pizza dough/crust you've chosen to use - (I used this one) -- and divide the grated cheese evenly amongst the pizzas. Then spread an even layer of the bacon-onion mixture on top of each one.
- Place your pizzas in the oven -- on pizza stones or baking sheets. If your pizza dough is raw, the cooking time will likely be about 15 minutes -- typically a raw pizza dough should be cooked until the edges are golden. If the pizza dough has been pre-cooked then you only want it in the oven long enough to melt the cheese and heat the bacon-onion mixture.
- Remove the pizzas from the oven and add a few basil leaves to each one. Then arrange tomato slices on top, drizzle with extra virgin olive oil and sprinkle with salt and pepper.