Bacon. People love it. Readers devour every blog post that I write about it. This pizza combines the savory saltiness of bacon with the sweetness of caramelized onions, the freshness of tomatoes, and the tartness of bell pepper. And then there’s the cheese: a lot of mozzarella and a sprinkling of Parmesan.

Even the best pizza toppings need a great crust to taste good. King Arthur Flour’s Now or Later Pizza crust never fails to satisfy. The recipe offers several options on when to bake the crust.

Make this winning combination for potlucks and parties, or just enjoy it at home with the family. The recipe makes two 12-inch pizzas. Cut recipe in half for one pizza.

Step 1: Ingredients & Supplies

Now or Later pizza dough (Recipe in Step 2)
1 – 2 tsp. cornmeal

Cooked Toppings:
½ lb. (or more!) nitrite-free bacon
No-stick cooking spray
2½ lbs. onions (about 6)
1 tbsp. bacon fat (reserved from bacon)
1 tbsp. olive oil
¾ tsp. salt

Raw Toppings:
1¼ cup cherry or grape tomatoes, cut in half (6 oz.)
½ bell pepper, cut in julienne strips (3 oz.)
12 – 14 oz. grated Mozzarella cheese
3 – 4 tbsp. grated Parmesan cheese
1 cup pizza sauce (optional)

Baking parchment
Two 12-inch pizza pans or stones
Two of my favorite toppings, together! Thanks for posting!
You had me at Bacon.
Definitely the superstar ingredient!
Yummers! I don't think I've had bacon on pizza! That is a brilliant idea :)
Thanks! Years ago my bro-in-law always insisted on having bacon on pizza. It sounded weird, but turned out to be great.

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More by Robinko5:Bacon and Caramelized Onion Pizza 
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