Bacon and Onion Pizza with Creamy Onion Sauce



This is an incredibly rich pizza. I like to serve it 1) cut into small pieces as an hors d'oeuvre - or 2) as a one-slice go-with for a salad course.

Yield 1 pizza



  1. Preheat oven to 500 F with pizza stone on rack near bottom of oven. Heat a skillet over a medium flame.
  2. Heat a large skillet over medium high heat. When hot add bacon. Cook, stirring frequently, until bacon is crisp. Remove bacon with a slotted spoon and drain on paper towels.
  3. Pour off all but 3 tablespoons of bacon fat, and return skillet to burner set on medium high heat. Add onion, and cook, stirring occasionally, until onions caramelize, about 10 minutes.
  4. Add zucchini and continue cooking until the zucchini has lost almost all of its volume. It will start to disintegrate.
  5. Add the heavy cream and stir constantly until the mixture is thick and pasty, about 4 or 5 minutes more.
  6. Remove from heat and stir in Parmesan cheese and pepper.
  7. Form pizza dough into a 10 to 12-inch circle. Sprinkle peel with cornmeal and place dough on top (or set dough on parchment paper)
  8. Spread bacon-onion mixture on top of dough. Sprinkle with pistachios.
  9. Slide the pizza onto the hot stone and bake 8 to 10 minutes, or until the bottom is golden brown. Use the peel to remove the pizza.


If you don’t have a pizza stone the top part of a broiler pan (the pan that comes with the stove that no one uses) works as a pretty good substitute.

Andy Broder - KitchenThink

Andy’s Basic Pizza Crust


If you live in Arizona, the temperature that water comes out of the tap in July and August is the perfect temperature for working with instant yeast. This recipe is a tad yeast-heavy, so that the dough is ready to make pizza in 45 minutes. A lot of pizza dough recipes use about half as much yeast. If you have 6 to 8 hours to let the dough rise that's great - and you can do that with this recipe. But if it only takes an hour to make the dough you can have pizza without having to plan ahead.

Yield: 3 to 4 10-inch thin-crust pizzas



  1. In a small bowl combine water, sugar, and yeast. Stir with a fork to dissolve yeast, and set aside for 5 minutes.
  2. Place the flour and salt in a food processor fitted with the blade attachment. Pulse several times to combine.
  3. Add the yeast mixture, and olive oil. Process just until the dough comes together.
  4. Transfer the dough to a clean work surface. Knead for 1 minute.
  5. Place the dough into an oiled mixing bowl. Cover with plastic wrap, and place in a warm spot until the dough has doubled in size, about 45 minutes.
  6. Punch down the dough, cut it in quarters, shape each quarter into a disc.
  7. Assembly and Baking:
  8. Place pizza stone on rack near bottom of oven.
  9. Preheat oven to 500 F.
  10. On a sheet of parchment paper, roll the pizza dough into a 10- to 12-inch circle. Cut away excess paper.
  11. Brush with olive oil, then add the sauce (if using sauce), and then add toppings.
  12. Slide the pizza and paper onto a peel.
  13. Slide the pizza onto the hot stone and bake 8-10 minutes, until the bottom is golden brown and cheese is bubbly.
  14. Use the peel to remove the pizza.


Pizza – My Never-the-Same-Twice Favorite Thing to Make for Dinner

  1. A thick layer of toppings on a thin crust pizza may result in a soggy crust.
  2. If you don’t have a pizza peel use the back side of a cookie sheet.

Andy Broder - KitchenThink

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