Bacon and Green Onion Pizza
Bacon and onions just go together really well. So why not on pizza? Making pizza’s at home is always a hit with my family. Partly because, everyone gets to choose their own toppings. For this pizza, I when with a combination of freshly sautéed bacon and green onions, or scallions. The scallions give a more mild flavor than a red or yellow onion, which can be strong, and add a bit of an “herb” quality which actually lightens up the pizza just a bit. I buy the dough (which is the hardest part of making pizza) from a local pizza shop, so it’s a very simple and fast recipe to make. Hope you enjoy it!
Recipe Overview & Keys to Success
To make the best bacon and green onion pizza, make sure to do the following:
- If possible use a pizza stone, which are really great for getting a crispy curst. Don’t have one? Use you heaviest bottom sheet pan, that will retain heat the best
- Heat the pizza stone, or pan, in a very hot oven (450+ degrees) for about 20 minutes before cooking; then slide the pizza onto the stone/pan
- Make sure you cook the bacon thoroughly, as it won’t really crisp up any more once it’s in the oven
- While you may not think of it, adding salt and pepper (basic seasoning) is still very important, so don’t forget it!
- 1 medium to large pizza dough
- 1 15 ounce can tomato sauce
- ¼ cup grated parmesan cheese
- 1 large shallot finely diced
- 2 garlic cloves minced
- 1 teaspoon oregano
- 1.5 cups shredded mozzarella cheese
- 2 strips bacon diced into 1 inch pieces
- 3 – 4 fresh green onions diced
- Salt & pepper
- Flour/Polenta to prevent the dough for sticking
- Olive oil
- Heat a sauce pan over medium heat and coat the bottom with olive oil
- Add the shallot and garlic and sauté until soft, but not browned
- Add the tomato sauce and the oregano
- Cook for 20 – 30 minutes on a simmer, until slightly thickened
- Add the parmesan cheese, salt and pepper to taste and stir in
- The above steps can be done ahead and the pizza sauce frozen
- Heat your oven to 450 degrees, and preheat the pizza stone/pan for about 20 minutes prior to cooking
- Heat a sauté pan, Sautee the bacon in a drizzle of olive oil until crisp – then drain on paper towels
- Stretch, or roll, out to dough to about a 1/4 inch thickness, and transfer it to a pizza peel (or cutting board) that you’ve dusted with flour and corn meal/polenta
- Spread a thin layer of the pizza sauce over the dough, and then top with the mozzeralla cheese
- Season the pizza with salt and pepper
- Top evenly with the cooked bacon and green onions
- Slide the pizza onto the hot pizza stone and cook for 8 – 12 minutes until the cheese is thoroughly melted and the crust is crisp
- Remove the pizza from the oven, and allow it to cool for 2 – 4 minutes, then serve it up!
A lot of wines, both red and white will work really well with this pizza. Generally, as there’s a tomato sauce, and bacon, which are both pretty rich, I’d go with a red, and probably a zinfandel, which I think goes really well with bacon. Enjoy!
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