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Bacon, Red Onion, and Tomato Pizza


Make this pizza with good-quality bacon, preferably purchased from a farmer's market or butcher, rather than the prepackaged variety. Fresh bacon gives a subtle taste without overpowering the other ingredients. Be sure to cook the bacon until it is beginning to crisp, or it will be undercooked when the other toppings are ready.

3 slices bacon, coarsely diced
Prepared dough, enough for one 10-inch pizza
1 cup grated mozzarella
2 very thin slices red onion, separated into rings
1 large garlic clove, finely chopped
1 ripe medium tomato (about pound), seeded and diced
Salt
Freshly ground black pepper
 

Line oven rack with quarry tiles or pizza stone if using. Preheat oven to 500F for 1 hour.

Sprinkle peel with cornmeal or flour, or lightly coat a black pizza pan with olive oil.

In a small skillet, cook bacon until just crisp; remove to a paper towel-lined plate to drain.

Hand stretch or roll out dough into a 10-inch circle and place on peel or pan. Brush dough lightly with oil to cover completely.

Spread cheese over dough, leaving a 1/2-inch border. Top with bacon, red onion, garlic, and tomato. Lightly salt and add a few grindings of black pepper.

Bake for 5 to 10 minutes, or until cheese is bubbly and crust is golden.

Makes one 10-inch pizza


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