Thin-Crust Pizza with Bacon and Red Onion

What’s better than bacon and onions? Bacon and onions on a pizza.

This simple, tasty thin-crust pizza has easy, weeknight dinner written all over it. Double it up to serve a family of five or six.

Note: I used shredded Asiago cheese for its slightly sharp, salty bite. Milder mozzarella or provolone would be good too.

For other pizza ideas, check out Grilled Pizza Margherita with Pancetta, Vegetarian Flatbread Pizza with Baby Bello Mushrooms, and Pancetta Pizza with Olives, Dates, and Leek.

Serves 2-3

Ingredients

• 5 thin slices of bacon
• 1 11- to 12-inch thin pizza crust
• olive oil, for brushing
• 1/4 cup tomato paste
• 2 garlic cloves, finely chopped
• 1/2 tsp dried oregano
• sea salt
• 1/3 cup thinly sliced red onion
• 1/4 cup thinly sliced green bell pepper
• 2/3 cup shredded asiago cheese 
• freshly ground black pepper

Pizza Toppings

Preparation

1. Preheat the oven to 400° F (or according to pizza crust directions).
2. Heat a skillet over medium heat and cook the bacon until just barely cooked through, but not crisp, about 3 minutes (depending on thickness), turning once or twice. Transfer to paper towels. When cool, tear into small pieces, discarding any extra-fatty pieces.

Bacon Beginning to Cook

Cooked Bacon

1. Lay the pizza crust on a baking sheet lined with parchment paper. Brush with olive oil and spread with tomato paste. Scatter garlic over the tomato paste and season with oregano and salt.
2. Top with onion, bell pepper, and cooked bacon pieces. Scatter cheese over all and sprinkle with freshly ground black pepper.
3. Bake until the crust is crispy around the edges and the cheese has melted, 10-12 minutes.

Oil-Brushed Pizza Crust

Base Layer

Onion, Pepper, and Bacon Added 

Ready to Bake

Baked Pizza

Transfer to a cutting board and cut into serving pieces. Serve hot or at room temperature.

Thin-Crust Pizza with Bacon and Red Onion