Best White Pizza: Caramelized Onion, Gruyère and Bacon
Sometimes one wants variety, especially after almost a year in quarantine/lockdown/isolation. Now, I love a good pepperoni pizza with green peppers and red onions, but we were in the mood for a white pizza for a change.
I began my search but looking at various pizzeria menus but most seemed like a vongole or a cacio e pepe. Meh. So my mind went to a grilled cheese sandwich.
The first few times, I made caramelized onion and gruyère pizzas which were delicious. So I amped up the toppings and added bacon which really changed the experience from something like a flat focaccia/appetizer experience to a satisfying meal. A keeper!
Pizza dough (enough for two 12″ pies, store-bought or homemade)
1 medium-sized onion, sliced thin
1 tablespoon canola or vegetable oil
1-1/2 cup grated gruyère
4-6 strips bacon
2 tablespoons chopped parsley (optional)
Place pizza stone in oven and preheat to 500 degrees at least 45 minutes before baking.
Heat oil in large sauté pan and add onions. Cook on low heat until caramelized, adding water if the pan starts to look dry. Don’t let onions burn. This will take 45 minutes or more. Don’t rush this or the sweetness of the onion will diminish.
Cook bacon strips until crispy, blot oil and chop into thin strips.
On parchment paper, shape dough into 12-14″ rounds or honestly, whatever shape you like.
Divide cheese and spread evenly between the two pizzas. Ditto with the caramelized onion, making sure to scatter evenly (no clumps!).
I am no good with a pizza peel so I place the parchment paper with the pizza on it on the pizza stone directly. Bake until the cheese is completely melted and starting to brown. Scatter bacon on top of the pizza and continue to bake until everything is brown and crispy looking.
Garnish with chopped parsley if you have it but it’s more for looks so don’t sweat it.