Return to Content

Spicy Bacon Pizza With Caramelized Onions and Blue Cheese

Spicy Bacon Pizza With Caramelized Onions and Blue Cheese
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 6 to 8 servings.

This recipe was the first prize winner in the 2012 Bacon Recipe Contest, as featured in The 2012 Old Farmer's Almanac.
—Gilda Lester, Millsboro, Delaware

Ingredients:

  • 12 slices bacon, diced
  • 2 tablespoons olive oil, divided
  • 3 cups sliced onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup mascarpone cheese
  • 2 tablespoons sour cream
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon cornmeal
  • 1 pound store-bought pizza dough
  • 6 thin slices provolone cheese
  • 1 large beefsteak tomato, sliced into thin rounds
  • 1/2 cup sliced black olives
  • 2 ounces crumbled blue cheese

Instructions:

Preheat the oven to 400°F. Cook the bacon in a 12-inch skillet over medium-high heat until crisp. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Discard all but 1 tablespoon of bacon drippings from the skillet. Add 1 tablespoon of olive oil to the skillet and heat over medium heat. Add the onions and cook until they begin to caramelize, about 15 minutes. Stir in the salt and red pepper flakes. While the onions cook, blend the mascarpone cheese, sour cream, and thyme in a small bowl. Lightly grease a 12-inch pizza pan (if you have a pizza stone, skip this step and heat it when heating the oven). Sprinkle the pan or stone with cornmeal. Press or roll out the dough to a 12-inch round and place it on the prepared pan or stone. Brush the crust with the remaining 1 tablespoon of olive oil. Arrange the provolone slices over the entire crust in a single layer. Spread the mascarpone mixture over the provolone. Top with the sliced tomatoes in a single layer. Spoon the onions over the tomatoes. Top with the olives and crisp bacon. Sprinkle blue cheese over all. Bake for 15 to 20 minutes, or until the topping is browned and bubbly. Cut into wedges.
Updated Monday, October 1st, 2012
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350