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.