Bacon & Onion Pizza with Pesto Cream Sauce – From Kvetchin’ Kitchen

The Great and Powerful MOH is visiting today to feed your need for carby pizza, carmalized onions in whiskey and the holy grail of pizza toppings – BACON.

If my face were an emoticon it would be this —> o.O

Beka worked her magic in more ways than one for my wedding – from spreadsheeting the hell out of the thing, accounting for everything with a 95 item packing list, a day-by-day What Megan’s Wearing list so I knew what to pack and organizing a list of “Snacks the Bride needs” and packing a box of our favorite movies and TV shows to make sure I was relaxed and ready for the big day. My stepdad was so utterly impressed with her skillz (yup, deserving of a Z) that he hugged her for it. Yeah. When two OCD minds think alike – crazy things happen.

So read on and find out about our college lives of non existent studying and over the top pizza consumption.

As you read this, our favorite Megsie is probably completely entranced by the beauty of Alaska… So I’m here to give you pizza. Well – more like the tools to give yourself pizza.

Now, when Megan and I were in college together, we ordered pizza far too frequently – it meant we could study more (right… study!), and it was easy because it had carbs, protein, and vegetables in one hearty dish. And this was even before Congress deemed it a vegetable. For the record, our favorite (though priciest option in town) was Papa Johns because of the little cups of garlic butter they included to dip your crust in. But let’s face it – the whole slice got some. Because let’s face it – if it’s one thing that pizza is always missing, it’s more garlic and butter.

Pizza remains my go-to stress food – when I’m stressed at 7 pm after a 10-hour day in the office, 45 minutes of traffic for my 7 mi commute, and another 5 hours of homework in front of me… we ordered pizza. Now that school is done, it will probably stay as my comfort staple, but I make it more than order.

Bacon Makes It Better

It took a long time before I was willing to try to make pizza on my own – and Never in school. In fact, it took getting a pizza stone as a wedding present for me to even try it. And I did, and while attempting to remove it from said pizza stone, I created a calzone – never to be undone. Needless to say, the pizza stone remains in the back of the cupboard, never to be seen or heard from again. This pizza is presented to you without the use of the stone. But if you have one and love it and don’t accidentally make calzones out of perfectly fine pizzas, then feel free to adapt the cooking time based on your preferred stone method.

I just cried salty onion tears of joy!

This pizza came about when I had extra bacon lying around (oh darn) and some leftover pesto. I generously adapted this recipe from a Smitten Kitchen staple. I expanded on her cream sauce idea by replacing the cream sauce with a 1:1 mix of cream mixture and pesto. My main toppings were also bacon and onions (because who can go wrong with that?) but I caramelized the onions in whiskey, and added garlic (read above… never too much). Also – I added cheese. Mine was not quite as creamy as the original due to cutting the sauce with pesto, so I threw on some mozzarella. The result was a chewy, dreamy, pizza party in my mouth. And because everything was cooked first, the baking time is just to cook the dough and melt the cheese! It does make a little more mess than your classic “assemble and bake” pepperoni pie, but trust me – this is SO worth it! Plus – ply your spouse with enough pizza and wine, and they can repay the favor.

Ready for the oven.

Yield: 1 Pizza

Bacon Onion Pizza with Pesto Cream Sauce

Ingredients:

8 oz of your favorite dough recipe (or store bought… Shh! I won’t tell!)

½ head of roasted garlic

Olive oil

¼ cup ricotta

¼ cup sour cream

½ cup basil pesto

Flour for rolling the dough (~1 Tbls)

¼ lb bacon, in a large dice

1 medium onion, thinly sliced

1 oz whiskey (or 1 heaping tsp sugar)

½ cup mozzarella


Directions:

1. Make the dough, if not already prepared.

2. If you don’t have roasted garlic laying around, cut the top off of a head of garlic. Drizzle with olive oil. Bake in a dish at 450 degrees for about 30 minutes or until fragrant. Cool, and remove from the head by squeezing the base of the bulb.

3. In a medium bowl, mix together ricotta and sour cream. Fold in the pesto. Season with freshly ground pepper. Put in refrigerator to meld until assembly.

4. In a large skillet, cook the bacon until crispy (but not burned). Remove from pan in a slotted spoon, and drain on a paper towel.

5. In the reserved bacon fat, start to cook the onions over medium heat. Salt, and slowly cook until just starting to brown (about 20 minutes). Finish the onions by adding the whiskey or sugar. Cook until alcohol is dissolve, or onions are fully caramelized and sugar is cooked down.

6. Assembly! Roll out the dough – I made mine into a square half-sheet pan lined with parchment, but adjust based on your pizza skill.

7. Spread pesto-cream mixture over the dough, be sure to leave room for crust.

8. Sprinkle with cheese.

9. Dot with ½ head of roasted garlic.

10. Sprinkle bacon and onion over the top.

11. Bake at 400 degrees for about 8-12 minutes – but adjust the temperature and cooking time to suit your baking method (my pie took a little longer because of the dark base of the baking sheet). Check often if you’re unsure (with the light, don’t open the door!) or a pizza novice.

12. Enjoy with a glass of wine and a side salad. If you’re feeling REALLY fancy, you can always just put your balsamic-dressed greens right on top of the hot pizza… but do whatever moves you.


Recipe by Rebeka McBride, inspired by