ALSATIAN PIZZA WITH BACON AND CARAMELIZED ONIONS
Provided by Fred Thompson
Number Of Ingredients 14
Steps:
- 1. To make the pizza dough, in a bowl, whisk together the water, yeast, and sugar. Let stand until foamy, about 5 minutes. Add the flour, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until the dough pulls away from the sides of the bowl. Pull the dough out onto a floured work surface and knead a few times, then form into a ball. Oil a second bowl, put the ball in the bowl, and turn to coat it with oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free area. Let the dough rise until doubled in size, 1¿1 1/2 hours.
- 2. While the dough is rising, in a sauté pan over medium heat, melt the butter. Add the onions and stir to coat. Sprinkle the sugar over the onions and stir once more. Reduce the heat to medium-low and cook, stirring, until the onions are golden brown, about 20 minutes. Transfer to a bowl.
- 3. At the same time, in a second sauté pan over medium heat, cook the bacon, stirring, until crisp, about 8 minutes. Transfer to paper towels to drain.
- 4. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate.
- 5. Dump the dough onto a floured work surface, then divide in half. Using a floured rolling pin, roll out 1 half into a round 10-12 inches (25-30 cm) in diameter and about 1/8 inch (3 mm) thick. Repeat with the second half.
- 6. Slide 1 round onto a baker's peel or a rimless baking sheet dusted with cornmeal, and then carefully slide the round off the peel onto the grill directly over the fire. Repeat with the second round. Cook the crusts until the underside is well marked, about 2 minutes. Using the peel, transfer the crusts, grilled side up, back to the work surface.
- 7. Top each crust with half the onions, half the bacon, and then half the cheese. Season with salt and pepper. Using the peel, return the topped crusts to the grill, cover the grill, and cook until each crust is firm and browned at the edges and the cheese has melted a bit, 4-6 minutes.
- 8. Transfer the pizzas to a cutting board and sprinkle with the thyme. Cut into wedges and serve at once.
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Md Rahaman
[email protected]I'm not a big fan of caramelized onions, but I still enjoyed this pizza. The bacon and cheese were great.
Natasha Padaruth
[email protected]This pizza was easy to make and turned out great. The bacon and caramelized onions were a delicious combination.
Daniel Valdez
[email protected]This pizza was delicious! The crust was crispy and the toppings were flavorful. I especially liked the caramelized onions.
Roster Boy
[email protected]This pizza was a bit too greasy for my taste. I think it would have been better if I had used less bacon.
Emily Friedel
[email protected]I love the combination of bacon and caramelized onions on this pizza. It's a great way to change up your usual pizza routine.
morgan
[email protected]This pizza was a bit bland for my taste. I think it could have used more seasoning.
Naod Solomon
[email protected]I've made this pizza several times and it's always a favorite. The caramelized onions are the key ingredient - they add so much flavor.
Cipriani King's
[email protected]This pizza was a bit too salty for my taste, but overall it was a good recipe.
Gyanewa Freda
[email protected]I'm always looking for new pizza recipes and this one did not disappoint. The Alsatian pizza was easy to make and turned out great.
Olowokere Gold
[email protected]This pizza is definitely a keeper! The flavors of the bacon, caramelized onions, and cheese all work together perfectly.
Tanka Oli
[email protected]I made this pizza for a party last weekend and it was a huge success! Everyone loved the unique flavor of the caramelized onions and bacon.
Risenga Cosnat
[email protected]This Alsatian pizza was a hit with my family! The bacon and caramelized onions were a delicious combination, and the cheese was melted and gooey. The dough was also very good, with a nice crispy crust.