Let me tell you about this pizza.

Caramelized Onion, Gruyere + Pepper Bacon Whole Wheat Pizza I howsweeteats.com

A few weeks ago, my cousin Lacy walked into our house with this pizza.

It was right in the middle of a hangry husband episode and once he realized that this pizza wouldn’t be enough for him, he left and went to get a burger.

I was thrilled. Secretly. But not so secretly.

The two of us had this entire pizza to ourselves and oh my word – it was insane. I think I took down four slices and then thought about it for just about as many days. Ah, but they were thin slices so it was really like I ate two slices. AND it was whole wheat. Girl math! 

Caramelized Onion, Gruyere + Pepper Bacon Whole Wheat Pizza I howsweeteats.com

No lie though: I thought about this pizza for days. It haunted my dreams. It was the perfect balance of sweet and salty. It was like I was physically incapable of doing anything in my life until I recreated this pizza.

It had to happen.

Caramelized Onion, Gruyere + Pepper Bacon Whole Wheat Pizza I howsweeteats.com

I used my favorite crust recipe – pretty much the only one I use these days – and did this thing on a pizza stone. This freaking pie really only has four staple ingredients for the flavor but it is unreeeeeal. It’s simple but trashed up enough for me. The onions caramelize for, like, an entire hour too. I mean, if I have the patience for that? So do you.
I’m usually the queen of putting as much junk on my pizza as I can… but this is an exception. Just use lotssss of bacon.

Caramelized Onion, Gruyere + Pepper Bacon Whole Wheat Pizza I howsweeteats.com


Caramelized Onion, Gruyere + Pepper Bacon Whole Wheat Pizza

Yield: serves 2 to 4

Total Time: 2 hours


1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
2 2/3 cups whole wheat flour
1 teaspoon salt

8 slices thick-cut bacon, cut into pieces
2 tablespoons unsalted butter
2 vidalia onions, thinly sliced
1/4 teaspoon salt
1 tablespoon brown sugar
2 garlic cloves, minced
1 teaspoon coarsely ground black pepper
12 ounces gruyere cheese, freshly grated


In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

Heat a large skillet over medium-low heat and add the bacon. Cook just until a bit of the fat is rendered and the bacon is SLIGHTLY cooked - it will cook more in the oven. Remove the bacon with a slotted spoon and place it on a paper towel. Sprinkle it with the pepper. Leave the grease in the skillet. Reduce the heat to low and add butter. Add in the onions with the salt and toss to coat. Cover and cook for 1 hour, stirring every 10 minutes or so. After 1 hour, stir in the brown sugar and cook for 15 minutes more. Stir in the garlic. Turn off the heat and add the onions to a bowl. Set aside.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.

Preheat your oven to 375 degrees (or if you're using a pizza stone or the skillet method, follow those directions). Add half of the cheese to the dough, then cover it with the onions, then the bacon. Add the remaining cheese. Bake for 30 to 35 minutes, or until the crust is golden and the cheese is bubbly. Remove and serve.

Caramelized Onion, Gruyere + Pepper Bacon Whole Wheat Pizza I howsweeteats.com

Get this done.

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106 Responses to “Caramelized Onion, Gruyere + Pepper Bacon Whole Wheat Pizza.”

  1. #
    Kim — August 7, 2013 @ 3:17 pm

    Ohmygoard, this looks AMAZING!

    I had a Taleggio Florentine Pizza a few weeks ago at a restaurant that was also the perfect combo of sweet and salty: Taleggio Cheese, Creamy Spinach, Marinated Artichoke, Crispy Onion and Truffle Oil, with Prosciutto on a whole wheat crust. I’d love to see a recipe for that… *hint, hint, nudge nudge*

    But this is totally on my docket of things to make soon!! :)


  2. #
    Tracy — August 7, 2013 @ 3:40 pm

    Yum. I’m gonna cheat and use TJ’s wheat crust though.


    • Michele West — August 9th, 2013 @ 6:35 pm

      That’s what I’m doing tonight! And the hubs is begging me to add sausage….maybe on his half!


  3. #
    Cash — August 7, 2013 @ 4:02 pm

    Ohhhhhhh……this looks beyond amazing.


  4. #
    Dannii @ Hungry Healthy Happy — August 7, 2013 @ 4:39 pm

    I need this pizza in my life. Like, right now!


  5. #
    Katie — August 7, 2013 @ 4:44 pm

    Get in my face. I can’t even tell you how much I like pizza without tomatoes. Okay, SO MUCH.


  6. #
    Christina @ The Beautiful Balance — August 7, 2013 @ 4:51 pm

    Caramelized onions and gruyere is a match made in heaven, it is just mean’t to be! Drooling over this pizza. I would have to nix the bacon but nonetheless looks incredible!


  7. #
    Norma | Allspice and Nutmeg — August 7, 2013 @ 4:59 pm

    Yup, this looks fabulous. My hubs would LOVE this.


  8. #
    Dominique @ That's What Domi Said — August 7, 2013 @ 5:01 pm

    My pants just popped.


  9. #
    Abbie @ Needs Salt — August 7, 2013 @ 5:26 pm

    Wow. That is truly amazing.

    Pinned this! How can I not. <3


  10. #
    Shee — August 7, 2013 @ 5:27 pm

    This looks so goooood!
    I have gruyere at home, and I can make caramelized onions, put that on top of tortilla wrap and make my own mini pizza. Thank you so much for this match. xx


  11. #
    Mary Clay | Cooking with the King — August 7, 2013 @ 5:36 pm

    Wahhhh holy moly this looks good. Gruyere is my love language- throw in bacon and caramelized onion? Heaven-sent.


  12. #
    Alison — August 7, 2013 @ 9:06 pm

    LOVE. No other words….


  13. #
    Des — August 8, 2013 @ 2:10 am

    Holy pizza genius Batman! Caramelized onions belong on everything.


  14. #
    Jamie@Milk N Cookies — August 8, 2013 @ 5:40 am

    Yum! I’m convinced that caramelized onions make everything better. Will definitely have to try this out. I’ve made a gruyere and caramelized onion tart, but the addition of bacon would put it over the top, I’m sure. Thanks for the inspiration!


  15. #
    Mary — August 8, 2013 @ 8:53 am

    This looks amazing! Where is the original pizza from that Lacey brought over? I live in Pittsburgh and would love to know for those nights that I am too lazy to try and recreate your magic myself!


  16. #
    Barbara | Creative Culinary — August 8, 2013 @ 12:09 pm

    This is my kind of pizza; I haven’t had a pizza with red sauce or a type of sausage meat in years and I’m fine with that!


  17. #
    Barbara Bradford — August 8, 2013 @ 1:39 pm

    Oh this looks just perfect… just perfect.


  18. #
    Brandon @ Kitchen Konfidence — August 8, 2013 @ 3:53 pm

    Dying. Officially.


  19. #
    betty — August 8, 2013 @ 4:02 pm

    ooooh pizza without the sauce is the BEST KIND OF PIZZA


  20. #
    Abbe@This is How I Cook — August 8, 2013 @ 10:55 pm

    Now this one speaks to me. It says, you need me now. Or was that my husband? Well, pizza will work!


  21. #
    Angela — August 10, 2013 @ 9:00 am

    awesome pizza. i make pizza every friday night for the fam and i’m def. trying this one next week! :)


  22. #
    peabody — August 10, 2013 @ 8:19 pm

    So much to love here!


  23. #
    Christina Gathright — August 10, 2013 @ 9:31 pm

    Could I just eat this every day?! Pizza perfection! And I totally love that you have a bottle of coca cola in the background! Next best thing to a cold beer with pizza is a cold coke :)


  24. #
    Raj — August 11, 2013 @ 3:06 am

    We’ve been eating this for ages!!!


  25. #
    Frenchy — August 11, 2013 @ 3:18 am

    This is NOT a pizza. It’s called Tart Flambee (Google it!) and it comes from Alsace in France.


    • Mia Dumont — August 14th, 2013 @ 8:24 am

      No, it’s not une tarte flambée, it is a pizza.
      The only ingredient common to both being the caramelized onions.
      Tarte flambée, flammenkueche from Alsace, is made with cream. There is no cream in this pizza.
      And bacon versus lardons: two different taste!

      From one Frenchie to another.


  26. #
    Bernadette Harris — August 11, 2013 @ 7:07 pm

    This was fantastic! You are awesome. Yay! Also we added dates and it went really well together.


  27. #
    Laura — August 20, 2013 @ 7:19 pm

    Do you normally cook your pizzas at only 375 for 20-25 minutes? I always bake mine at 500 for 10-12 minutes… I will probably try the higher temp with this and see how it goes.
    FWIW I always thought high heat is what made pizza crust good and the thing about brick pizza ovens in restaurants is that they can reach like 1000 degrees. Vogue’s food writer Jeffrey Steingarten had a really good food article about that a couple years ago. (And yes, some of the Vogue articles actually are pretty good).


  28. #
    Lorna — August 22, 2013 @ 10:59 am

    Could you please repost your whole wheat pizza crust recipe?
    Every link that I click on takes me to another pizza recipe, but no dough recipe.
    Much thanks!

    This pizza looks and sounds fabulous!


    • Jessica — August 22nd, 2013 @ 11:00 am

      the whole wheat recipe is listed above in the box!


  29. #
    Jim — August 23, 2013 @ 9:29 pm

    Made this tonight. It was without a doubt the best pizza I have ever made. It was probably one of the top 5 pizzas I have ever eaten. Thank You.


  30. #
    Jane S — August 29, 2013 @ 9:19 pm

    You are really amazing! Another great recipe… Made this tonight, and it was so fabulous! The hubby and I managed to finish off the entire pizza in about 10 minutes! Great flavor.
    Thanks, Jessica! Love your blog!


  31. #
    Jenna M — September 20, 2013 @ 7:31 am

    Is the cooking time the same if I use a store bought crust? Also, Can this be prepared ahead of time and put in the oven to cook right before its ready to be served?


  32. #
    Lisa S — February 18, 2014 @ 12:54 pm

    I made this for dinner last night. Thank you for a wonderful pizza!


  33. #
    Harleen — April 16, 2014 @ 10:25 pm

    Hi, made this for dinner last it, I was apprehensive because of the sweet flavoring, don’t like it too much on my pizza, but this was fabulous and so was the crust. Thanks and lots of love to you, muah!



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