Bacon Onion Pizza Recipes

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BACON & EGGS PIZZA



Bacon & Eggs Pizza image

I tried a breakfast pizza at a resort buffet and wanted to adapt it for home. I'm pleased with the results. It's a fun alternative to the more typical egg bakes. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings

Number Of Ingredients 13

8 thick-sliced bacon strips, chopped
1/4 cup finely chopped onion
4 large eggs
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 prebaked 12-inch pizza crust
1/2 cup Alfredo sauce
1/2 cup chopped roasted sweet red peppers
2/3 cup shredded cheddar cheese
1/2 cup crumbled queso fresco or shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 1 tablespoon in pan., Add onion to drippings; cook and stir over medium-high heat until tender. Remove from pan. Wipe skillet clean if necessary., In a small bowl, whisk the eggs, Parmesan cheese and seasonings until blended. In the same skillet, heat butter over medium-high heat. Pour in egg mixture; cook and stir until eggs are almost set., Place crust on an ungreased baking sheet. Spread with Alfredo sauce. Top with red peppers, bacon, onion and scrambled eggs. Sprinkle with cheeses. Bake 6-8 minutes or until cheese is melted and eggs are set.

Nutrition Facts : Calories 465 calories, Fat 26g fat (12g saturated fat), Cholesterol 190mg cholesterol, Sodium 1152mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

BACON AND ONION PIZZA WITH MAGIC EGGS



Bacon and Onion Pizza with Magic Eggs image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 5 servings

Number Of Ingredients 10

7 strips bacon, cut into thin lardons
1 Vidalia onion, thinly sliced
5 pieces store-bought naan or pita bread
3/4 cup sour cream
3/4 cup shredded Gruyere
Kosher salt and freshly ground black pepper
1 1/2 cups baby arugula
Flakey sea salt
1/2 small head red cabbage, shredded (about 2 cups)
5 large eggs, whites and yolks separated

Steps:

  • For the pizza: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
  • Place a large saute pan over medium heat. Add the bacon and onions. Cook, stirring occasionally, until the bacon fat has rendered and the onions soften, 8 to 10 minutes. Continue cooking, stirring frequently, until the bacon is crispy and the onions take on some color, about 6 minutes more. Remove from the pan with a slotted spoon and set aside.
  • To assemble the pizzas, lay the bread rounds on the prepared baking sheets. Divide the sour cream over each piece of bread, leaving a small rim exposed to serve as a crust. Divide the cheese and the bacon mixture over each piece. Sprinkle with salt and pepper.
  • Bake until crispy around the edges and the cheese melts, 8 to 10 minutes.
  • For the magic eggs: Place the shredded cabbage in a microwave-safe bowl with about 1 1/2 cups water. Cover with a damp paper towel and microwave for 2 to 3 minutes so the cabbage steams and releases its juice into the water, turning it purple.
  • Place 4 egg whites into 4 small bowls. Pour 1 tablespoon colored water into each egg white. Whisk vigorously (using a whisk, not a fork) to fully incorporate the water into the egg white. Watch the color change before your eyes! Place the saute pan used to cook the bacon over medium heat. Add the egg whites, keeping them separate, and cook until almost firm, about 2 minutes. Use a rubber spatula to release the sides of the egg whites from the pan. Place 1 egg yolk in the center of each egg white. Cook to desired doneness, about 1 minute more. Repeat with remaining egg.
  • Place 1 egg on top of each pizza. Sprinkle with the arugula and flakey sea salt. Slice into quarters and serve immediately.

ALSATIAN PIZZA WITH BACON AND CARAMELIZED ONIONS



Alsatian Pizza with Bacon and Caramelized Onions image

Provided by Fred Thompson

Number Of Ingredients 14

For the Foolproof Pizza Dough
2/3 cup (5 fl oz/160 ml) warm water (105°¿115°F/40°¿46°C)
1 package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
2 cups (10 oz/315 g) bread flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus more for oiling
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 yellow onions, thinly sliced
1 tablespoon firmly packed light brown sugar
8 slices thick-cut applewood¿smoked bacon, cut into strips
Cornmeal for dusting
1/4 lb (125 g) Gruyère cheese, thinly sliced
2 tablespoons chopped fresh thyme

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.

ONION, BACON AND CREAM PIZZA



Onion, Bacon and Cream Pizza image

Provided by Susan Herrmann Loomis

Categories     Milk/Cream     Dairy     Onion     Pork     Appetizer     Bake     Bacon     Spring     Birthday     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 10

For the dough:
1 cup lukewarm water
1 teaspoon bread yeast
2 to 2-1/2 cups flour
1/2 teaspoon sea salt
For the topping:
12 ounces white onions, peeled and sliced paper thin
1/2 cup crème fraîche
6 ounces slab bacon, rind removed, cut in matchsticks
Freshly ground black pepper

Steps:

  • 1. To make the dough, pour the water into a large bowl or the bowl of an electric mixer. Mix in the yeast and 1 cup of the flour, mix, then let sit at room temperature until the mixture begins to bubble, about 30 minutes. Add the salt, stir, then add an additional cup of flour. The dough should be quite soft. Cover and let sit at room temperature until the dough has doubled in bulk, about 1-1/2 hours.
  • 2. Preheat the oven to 450 degrees F.
  • 3. Divide the dough in half. Heavily flour a work surface, and roll out the dough to a 15 x 11-inch rectangle (the dough should be paper-thin except at the edges, where it will be slightly thicker.) Carefully transfer the dough to a well-floured baking sheet.
  • 4. Mix the onions and the cream together in a medium-sized bowl and spread half on the dough. Sprinkle half the bacon evenly over the onions and cream. Repeat with the remaining dough, onions, cream, and bacon.
  • 5. Bake the pizzas in the center of the preheated oven until the crust is golden and the onions soften and begin to turn golden, about 20 to 25 minutes. If you can't fit both pizzas on the center rack of the oven, switch them halfway through baking.
  • 6. Remove the pizzas from the oven and slip them onto a work surface. Season with freshly ground black pepper, then cut into serving pieces.

BACON & ONION PIZZA



Bacon & Onion Pizza image

Make and share this Bacon & Onion Pizza recipe from Food.com.

Provided by kitinsoco

Categories     Lunch/Snacks

Time 11m

Yield 8 serving(s)

Number Of Ingredients 5

16 slices light whole wheat bread
115 g pizza sauce
100 g bacon, stir-fried until crisp then crushed
3 small onions, cut into rings
1 cup cheese, coarsely grated

Steps:

  • Spread 1/2 tablespoon of Pizza Sauce on each slice of bread.
  • Top with bacon bits, onion rings and cheese. Bake at 350oF for 6 minutes (or 325oF in turbo broiler for 5 minutes; in oven toaster for 2 minutes), or until cheese melts.

Nutrition Facts : Calories 518.3, Fat 13.9, SaturatedFat 4.8, Cholesterol 18, Sodium 1290.2, Carbohydrate 92.2, Fiber 24.7, Sugar 7.5, Protein 23

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