Pizza Week: Caramelized onions, bacon, blue cheese pizza
Yield: 4 servings
2 tablespoons butter
1 large Spanish onion
2 teaspoons fresh thyme leaves
2 bay leaves
4 thick slices bacon, cut into ¼ -inch thick batons
1 ball pizza dough
Flour, for dusting surface
Extra-virgin olive oil, to drizzle
3/4 cup crumbled Gorgonzola
1/4 cup Grated Parmesan
Freshly cracked black pepper
Method of Preparation
1. At least 45 minutes before cooking, preheat the oven and pizza stone or tray being used to cook the pizza on to 550 degrees.
2. Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for five minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
3. Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
4. Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Drizzle with olive oil. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the bacon, then the Gorgonzola and finally the Parmesan, leaving roughly a ½-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about seven minutes.
5. Remove from oven and drizzle with a little olive oil and some cracked black pepper. Serve hot.