BBQ Bacon Pizza
Looking for an easy pizza recipe that's big on flavor? This pizza starts with a delicious, quick and easy pizza crust and has sweet caramelized onions, tangy barbecue sauce and then the smoky, salty topping of crumbled bacon.
Prep: 15 min | Rise: 10 min | Bake: 8 min | Yield: 1 (12 inch) pizza
- 2 to 2 1/4 cups bread flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 packet Fleischmann’s® RapidRise® Instant Yeast (2 1/4 teaspoons)
- 1 cup warm water
- 1/4 cup tomato sauce
- 1/4 cup barbecue sauce
- 8 ounces shredded mozzarella cheese
- 1/2 cup caramelized onions* (from about 2 medium yellow onions)
- 5 slices thick cut bacon, cooked, drained and cut into 1/4 inch pieces
- In a large bowl mix together 2 cups of bread flour, sugar, salt and Fleischmann’s® RapidRise® Instant Yeast.
- Make a well in the center of the dry ingredients and add the warm water. Using your hands, mix everything together until it forms a dough. The dough will be sticky, but it will come together once you knead it!
- Turn the dough out onto a floured surface and knead the dough for 5 minutes or until the texture of the dough starts to smooth out. If the dough feels too sticky, add remaining 1/4 cup flour in a tablespoon at a time until the dough is dry enough to work with. Form the dough into a ball and place into a greased bowl. Cover loosely with a dish cloth and put in a warm place to rise for just ten minutes.
- After ten minutes, turn the dough out onto a clean work surface. Placing it on a piece of parchment paper makes cleanup and transport easy. Stretch out dough into a 12 inch round and place on pizza stone or baking sheet. Top with tomato sauce, barbecue sauce, cheese, caramelized onions and bacon.
- Bake at 500 degrees F for 10 minutes. Allow to cool before slicing and eating!
* To make the caramelized onions, thinly slice 2 yellow onions (about 1/8 inch thick). Heat 2 tablespoons of butter in a large skillet over medium heat. Place onions in the pan and sautée, stirring frequently, for about 15 to 20 minutes depending on the onions. If onions begin to get dry, add a little water to the pan to deglaze. Onions are finished when they're uniformly soft and have a rich golden brown color. Season to taste with salt.
Recipe and photo used with permission from: Fleischmann's Yeast