I might have a new favorite flavor combo. I’ll always love you, peanut butter and chocolate, but caramelized onion, bacon and gruyere is my newest obsession. Specifically on a pizza. I can’t even begin to describe how incredibly delicious this caramelized onion, bacon and gruyere pizza is. Salty, cheesy, crispy, umami…I mean, I’m drooling.
And the best part? It’s ready in under 30 minutes.
Alex and I love cooking together. Even in our teensy city kitchen we love working in the kitchen together for a fun date night in. And one of our most favorite meals to make together is homemade pizza. It’s versatile, fun, and thanks to Fleischmann’s® RapidRise™ Yeast, it is incredibly quick and easy.
Yes, you heard that right. JUST TEN MINS, PPL.
So, like um, hello?! Why would we ever not make homemade pizza?
How to make homemade pizza
Is there anything better than fresh, homemade pizza from the comfort of your own home? Me thinks not. And Fleischmann’s® RapidRise™ Yeast makes it so easy it would be a crime not to make this homemade caramelized onion, bacon and gruyere pizza in less than 30 minutes.
Simply mix all of your dry ingredients in a bowl: flour, sugar, salt, and Fleischmann’s® RapidRise™ Yeast. No need to hydrate the yeast in water!
Mix everything together using your hands–no fancy dough hooks or bread machines here! Knead for 5 minutes and leave to rest in a warm place for just one ten minute rise.
Once the dough has risen, stretch it out to a 12 inch round. Brush it with a mixture of olive oil and minced garlic, sprinkle with cheese, caramelized onions, bacon and thyme.
Bake at 500°F for 10 minutes or until the crust is golden brown and the cheese is bubbling! It’s as simple as that!
You can head over to this step by step tutorial on how to make the best 30 minute pizza crust for a more detailed break down!
How to caramelize onions
You’ve probably had caramelized onions at a fancy burger joint or out at a restaurant, but if you don’t know how to make them at home, never fear. The internet is here. This tutorial on how to caramelize onions is perfectly breaks it down step by step.
Our tips for the best 30 minute pizza:
- Prep the caramelized onions ahead of time: Caramelizing onions is the most time intensive part of this recipe, so prep them a day or two in advance (they’ll keep in the fridge for 3 to 4 days).
- Use a pizza stone: A pizza stone is a huge game changer. It heats more evenly and retains more heat than a cookie sheet so you’ll get a crispy bottom and an even rise!
- Load up on toppings: Everyone loves a loaded pizza. Really pile everything up high to load your pizza with flavors.
- Use Fleischmann’s® RapidRise™ Yeast: When I have time for it, I love Fleischmann’s Active Dry Yeast, but sometimes you’re just super hungry and dinner can’t come soon enough. Enter Fleischmann’s® RapidRise™ Yeast. It’s gluten free, doesn’t need to be activated in water, and only requires one rise. You could say we’re obsessed.
The result? A gourmet tasting pizza from the comfort of your home. And no delivery fees 🙂Print
Caramelized Onion, Bacon and Gruyere Pizza
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 12 inch pzza 1x
- Category: pizza
- Method: baked
- Cuisine: italian
- 2 – 2 ¼ cups bread flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 packet of Fleischmann’s® RapidRise™ Yeast
- 1 cup warm water
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 8 ounces gruyere cheese, shredded
- ½ cup caramelized onions (about 4 onions)
- 8 ounces bacon, cooked and torn into small pieces
- thyme, to garnish
- Place pizza stone in the oven and preheat the oven to 500°F.
- In a large bowl mix together 2 cups of bread flour, sugar, salt, and Fleischmann’s® RapidRise™ Yeast.
- Make a well in the center of the dry ingredients and add the warm water. Using your hands, mix everything together until it forms a dough. The dough will be sticky, but don’t worry, it will come together once you knead it!
- Turn the dough out onto a floured surface and knead the dough for 5 minutes or until the texture of the dough starts to smooth out. If the dough feels too sticky, add remaining ¼ cup flour in a tablespoon at a time until the dough is dry enough to work with. Form the dough into a ball and place into a greased bowl. Cover loosely with a dish cloth and put in a warm place to rise for just ten minutes.
- While the dough is rising, stir together the olive oil, garlic, and red pepper flakes in a small bowl. Set aside
- After ten minutes, turn the dough out onto a clean work surface. We like to do this on a piece of parchment paper for easy clean up and transport. Stretch out dough into a 12 inch round. Use a pastry brush to brush the dough from the center all the way to the crust with the garlic olive oil mixture.
- Sprinkle with cheese and top with caramelized onions and crumbled bacon. Carefully take the pizza stone out of the oven and transfer the pizza onto the hot pizza stone and bake for 10 minutes, rotating halfway through. Take out when the crust is golden brown and the cheese is bubbling.
- Let pizza cool for 10 minutes, slice and enjoy!
This post is sponsored by Fleischmann’s®. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!