Caramelized Onion and Bacon Pizza with Fig Jam

This is my new favorite pizza.

It’s a bold statement, but having made some variation of this recipe 4 times in the past month, I think it’s safe to say it’s also true. I guess it’s not terribly surprising given that bacon and caramelized onions are two of the foods I love the most on this planet. That said, if you had told me 5 years ago that my favorite “sauce” for pizza would become fig jam, I would never have believed you. I’m so glad I decided to venture beyond the world of red sauce :)

Caramelized Onion and Bacon Pizza with Fig Jam

The thing that makes this pizza so amazing is the combination of ingredients. The salty and smoky bacon and the rich sweetness of the caramelized onions are the perfect complement to one another as well as the sweet and tangy fig jam. I can’t get enough of the salty/sweet combo in desserts, and I’m equally as big a fan when it comes to savory foods.

Caramelized Onion and Bacon Pizza with Fig Jam

If you can get your hands on fresh figs, you simply have to make the jam I posted earlier this week and try it on this pizza. If you’re having trouble finding figs though (they’re elusive little guys), I have no doubt this would still be fantastic with store-bought fig jam. Pizza night will never be the same again!

Caramelized Onion and Bacon Pizza with Fig Jam
adapted from The Sweets Life

{Note: I’m always trying new pizza dough recipes. This time I used this one, though I used all of the dough to make one large pizza versus making two smaller ones. I did let the dough rise for about 1 hour before using. Also, all of these quantities for the toppings are approximate – use as little or as much of each as you like, this is just what I did.}

1 ball of pizza dough (see note above)
3 slices bacon
1 sweet onion, sliced
1/4 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 cup fig jam
2/3 cup shredded mozzarella
1 scallion, thinly sliced (for garnish, optional)

Preheat oven to 500 F with a rack in the lowest position. If you have a pizza stone, place it on the rack.

Cook the bacon in a medium skillet set over medium heat until crispy. Remove the bacon to a paper towel-lined plate. (When it cools enough to handle, crumble the bacon.) Pour off all but 1 tablespoon of the bacon fat.

Add the onions, thyme, and salt to the pan, stirring to coat. Cook, stirring occasionally, until the onions begin to soften and release some moisture, about 5 minutes. Reduce the heat to medium-low and cook, stirring frequently, until the onions are deeply browned, about 20-25 more minutes.

Roll the pizza dough out into about a 12-inch round. Spread the fig jam in an even layer over the dough, leaving a small border around the edge. Top with the crumbled bacon, caramelized onions and mozzarella.

Transfer to the pizza stone (if you don’t have one, the reverse side of a baking sheet works too). Bake for 10-12 minutes, or until the crust has turned golden brown and the cheese has melted. Remove to a cutting board and let cool for a few minutes, then garnish with the scallions (if using), slice and serve.