Allora’s Frenchy Pizza

September 07, 2017

Ingredients

SERVINGS: 6 Pieces
Pizza Topping
  • 4 Spanish onions, sliced thin
  • 3 tablespoons butter
  • ½ pound thick-cut bacon, sliced in ½ inch pieces
Pizza
  • ¼ cup 12-inch pizza crust, store-bought is fine
  • ¼ cup fresh mozzarella cheese, sliced thin
  • ¼ cup mozzarella cheese, shredded
  • ¼ cup fontina cheese, shredded
  • ¼ cup caramelized onions
  • ¼ cup bacon lardons

Cooking

Caramelized Onions

In a heavy-bottom pan, melt butter and add onions. Cook over medium-high heat until the onions start to take on some color. Using a wooden spoon, stir the onions around the pan to get all the caramelized bits. Reduce the heat to low and continue cooking and scraping until the onions are a dark golden brown color. Season with salt and pepper.

Bacon Lardons

Place in a sauté pan over low heat. Cook slowly until the bacon has rendered out the fat and is cooked to your desired level of crispiness. Drain off the fat and reserve for decadent crispy potatoes.

Instructions

Preheat oven to 500° and use a pizza stone if possible. Allow stone to get hot for at least 30 minutes. Place the crust on a well-floured pan that you will be able to slide off into the oven. An upside down half sheet tray or jelly roll pan works well. Make a thin layer almost to the edges of the dough with the fresh and shredded mozzarella cheese. Spread around the onions and bacon lardons. Finish with thin layer of the fontina cheese on top. Slide onto the pizza stone and bake until the cheese is melted and the crust is has cooked through, about 8 to 10 minutes. Use a spatula to lift up one side. The bottom should have a nice golden brown color.

Ingredients

SERVINGS: 6 Pieces
Pizza Topping
  • 4 Spanish onions, sliced thin
  • 3 tablespoons butter
  • ½ pound thick-cut bacon, sliced in ½ inch pieces
Pizza
  • ¼ cup 12-inch pizza crust, store-bought is fine
  • ¼ cup fresh mozzarella cheese, sliced thin
  • ¼ cup mozzarella cheese, shredded
  • ¼ cup fontina cheese, shredded
  • ¼ cup caramelized onions
  • ¼ cup bacon lardons