Bacon and Carmelized Onion Flatbread

By ForkAndTheCork

Ingredients

• 6 to 8 ounces smoked thick-cut bacon, cut into 1-inch pieces
• 1 large onion, halved and thinly sliced
• 8 ounces fresh mozzarella, thinly sliced
• 1/2 recipe Pizza Dough or 1 pound store-bought refrigerated dough
• Grated Parmesan cheese

Preparation

Step 1

Adjust oven rack to lowest position and heat to 450 degrees. Fry bacon in a large skillet over medium-high heat until partially rendered, 2 to 3 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Add onions to the pan; sauté, stirring frequently, until caramel brown, 10 to 12 minutes.

Meanwhile, turn dough onto a lightly floured surface. Using a dough scraper or a sharp knife, quarter dough crosswise. Working on at a time, stretch each portion into a rustic 12 – by 3 ½- to 4- inch rectangle; transfer to a large cornmeal-coated baking sheet. Top each pizza with a portion of the mozzarella, followed by the onions, then the bacon. Bake until cheese melts and crust is golden brown and crisp, about 12 minutes. For a darker crust, broil for 30 seconds to a minute. Grate parmesan cheese over each pizza. Cut, serve, and enjoy!