Caramelized Onion and Maple Bacon Pizza

I don’t know what I have been loving more lately. Could it be the smell and taste of caramelized onions, or the process of making homemade bacon? Whatever the answer is to that question remains a mystery in my house, but I can tell you that I simply love caramelized onions, and bacon.  I did not know how many recipes I’ve created using caramelized onions, but there are quite a few, and some of my favorites being these twice baked potatoes and French onion soup. But it was not long ago when I was looking at a sealed package of my homemade maple and black pepper cured bacon and a bowl of rising pizza dough, where I came up with this recipe.

Caramelized Onion and Maple Bacon Pizza Recipe

Ingredients: [Print this recipe]

  • 1 prepared pizza dough (see recipe), or store bought
  • Garlic Cream Sauce (see recipe)
  • 3 large onions, caramelized (see recipe)
  • 5 slices of cooked bacon, crumbled or chopped
  • 1 cup of shredded mozzarella cheese
  •  fine corn meal

Make sure you have prepared all of your elements prior to making the pizza. This includes the caramelized onions, the dough, the bacon, and the sauce. Begin by preheating your oven, preferably with a pizza stone inside, to 500 degrees. Cut the prepared pizza dough in half and let it rest on about 1/2 cup of the flour.

Punch down the dough, and begin rolling it out with your hands. If you have your own technique, that is great. However you roll it out, make sure you get about a 12 inch diameter or so. Nothing too fancy. I know that all of my pizzas are very rustic in shape, but I do tend to get it into a circular shape.

Lightly dust a pizza wheel (if you have one) with the corn meal. This does one thing and one thing really well. It allows for your pizza to come off of the stone very easily.

Ingredients for making caramelized onion and bacon pizzaOnce dusted, add the rolled out dough. Spoon on the garlic cream sauce, spreading it onto the dough. Shower the caramelized onions on top of the sauce, add the bacon, then top completely with the mozzarella cheese.

Slide the pizza into the preheated oven onto the pizza stone, and cook until the cheese is bubbly and the edges of the crust are nice and golden brown. Transfer the pizza to a cutting board or wire rack to let rest of a few minutes before digging in.

The end result is a perfectly textured crust, with the sweetness of the onions, a bit of smokiness and texture from bacon, and this creamy garlic sauce that will just get everyone saying things like ‘oooooommmm, ahhhhhhh, yummmmmm’, and everything in between.

You might want to just go ahead and repeat this process with the other half of the dough, or do what I do, look into your refrigerator and see what you have. Then, make something up, and make it your own. You might be glad you did. Enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Caramelized Onion and Maple Bacon Pizza”

  1. Yes, this will be the most amazing pizza you’ve ever had and it will leave you with a breath you’ll be tasting for days. Just get in the kitchen and make it.

    I would recommend only feeding this to 2 people. Any more and you could just be losing a friendship over the last piece of pizza.

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