Ingredients
- 6 slices thick-cut bacon
- 2 tablespoons extra virgin olive oil (EVOO), divided
- 1 large onion, thinly sliced
- Salt and pepper
- 1 pound prepared whole wheat pizza dough
- 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
- 1 teaspoon fresh thyme, leaves stripped and chopped
- 2 small plum tomatoes, sliced
Directions
- Pre-heat the grill to medium and arrange a large cast iron skillet on the grate.
- Add the bacon to the skillet and cook until crisp-tender, 5-7 minutes. Discard the fat and transfer the bacon to a paper towel-lined plate to drain. Let cool, then finely chop.
- Heat 1 tablespoon EVOO in the skillet. Add the onion, season with salt and pepper and cook, stirring, until golden, about 10 minutes.
- Meanwhile, grease the grill and a large baking sheet with the remaining 1 tablespoon EVOO. Cut the pizza dough into quarters, form it into four balls and place the dough balls on the baking sheet. Flatten the dough balls by pressing with the heel of your hand to make four 4-inch rounds. Stretch out two rounds, holding each upright with your hands and working in a circular fashion, until they are 7 inches in diameter.
- Lay one pizza round on each side of the greased grill; cover and cook until the dough bubbles on top and is golden underneath, about 3 minutes. Flip the pizzas and, working quickly, top each with a quarter of the onion, cheese and bacon. Cover and cook for 2 minutes. Remove the pizzas from the heat, sprinkle with the thyme and top with the tomatoes. Repeat with the remaining two pizza rounds. Cut into wedges and serve.
Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.