Alsatian Pizza With Bacon And Caramelized Onions

Name: Alsatian Pizza With Bacon And Caramelized Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup (5 fl oz/160 ml) warm water (105u00b0115u00b0F/40u00b046u00b0C); 1 package (2 1/2 teaspoons) active dry yeast; 1/2 teaspoon sugar; 2 cups (10 oz/315 g) bread flour, plus more for dusting; 2 tablespoons extra-virgin olive oil, plus more for oiling; Kosher salt and freshly ground pepper; 3 tablespoons unsalted butter; 2 yellow onions, thinly sliced; 1 tablespoon firmly packed light brown sugar; 8 slices thick-cut applewoodsmoked bacon, cut into strips; Cornmeal for dusting; 1/4 lb (125 g) Gruyere cheese, thinly sliced; 2 tablespoons chopped fresh thyme

Servings: persons

2/3 cup (5 fl oz/160 ml) warm water (105u00b0115u00b0F/40u00b046u00b0C)
1 package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
2 cups (10 oz/315 g) bread flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus more for oiling
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 yellow onions, thinly sliced
1 tablespoon firmly packed light brown sugar
8 slices thick-cut applewoodsmoked bacon, cut into strips
Cornmeal for dusting
1/4 lb (125 g) Gruyere cheese, thinly sliced
2 tablespoons chopped fresh thyme

1
1. To make the pizza dough, in a bowl, whisk together the water, yeast, and sugar. Let stand until foamy, about 5 minutes. Add the flour, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until the dough pulls away from the sides of the bowl. Pull the dough out onto a floured work surface and knead a few times, then form into a ball. Oil a second bowl, put the ball in the bowl, and turn to coat it with oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free area. Let the dough rise until doubled in size, 11 1/2 hours.
2
2. While the dough is rising, in a saute pan over medium heat, melt the butter. Add the onions and stir to coat. Sprinkle the sugar over the onions and stir once more. Reduce the heat to medium-low and cook, stirring, until the onions are golden brown, about 20 minutes. Transfer to a bowl.
3
3. At the same time, in a second saute pan over medium heat, cook the bacon, stirring, until crisp, about 8 minutes. Transfer to paper towels to drain.
4
4. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate.
5
5. Dump the dough onto a floured work surface, then divide in half. Using a floured rolling pin, roll out 1 half into a round 10-12 inches (25-30 cm) in diameter and about 1/8 inch (3 mm) thick. Repeat with the second half.
6
6. Slide 1 round onto a baker's peel or a rimless baking sheet dusted with cornmeal, and then carefully slide the round off the peel onto the grill directly over the fire. Repeat with the second round. Cook the crusts until the underside is well marked, about 2 minutes. Using the peel, transfer the crusts, grilled side up, back to the work surface.
7
7. Top each crust with half the onions, half the bacon, and then half the cheese. Season with salt and pepper. Using the peel, return the topped crusts to the grill, cover the grill, and cook until each crust is firm and browned at the edges and the cheese has melted a bit, 4-6 minutes.
8
8. Transfer the pizzas to a cutting board and sprinkle with the thyme. Cut into wedges and serve at once.

841

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cup (5 fl oz/160 ml) warm water (105u00b0115u00b0F/40u00b046u00b0C), 1 package (2 1/2 teaspoons) active dry yeast, 1/2 teaspoon sugar, 2 cups (10 oz/315 g) bread flour, plus more for dusting, and more.

Yes, Alsatian Pizza With Bacon And Caramelized Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alsatian Pizza With Bacon And Caramelized Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions