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Caramelized Onion, Gruyere + Pepper Bacon Whole Wheat Pizza

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Ingredients

dough

pizza

Instructions 

  • 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.
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