The Pioneer Woman Tasty Kitchen
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Bacon Cheddar Skillet Pizza

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Level: Easy

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Description

Bacon Cheddar Skillet Pizza features caramelized onions and a cast iron skillet method that takes just 10 minutes.

Ingredients

  • Olive Oil, As Needed
  • 1 pound Prepared Pizza Dough
  • 1 whole Medium Onion, Caramelized (see Note)
  • 4 ounces, weight Grated Extra Sharp White Cheddar
  • 3 cloves Garlic, Minced
  • 2 slices Cooked And Crumbled Bacon (see Note)
  • 4 ounces, weight Sliced Fresh Mozzarella
  • Black Pepper And Salt
  • Fresh Basil Leaves, Crushed Red Pepper, And Grated Parmesan Cheese For Serving

Preparation

Preheat a 12-inch cast iron skillet to medium heat with a drizzle of olive oil and the broiler to high. Place oven rack at the center of the oven, about 8 inches from the broiler. Prepare all of the ingredients for assembling the pizza.

When skillet is hot but not smoking, carefully place dough, stretched to roughly the size of the skillet, into the skillet. Working quickly, sprinkle dough with salt and layer on caramelized onions, cheddar, garlic, bacon, and mozzarella slices.

Check the bottom of the pizza; it should be cooking at this point and slightly golden. When the bottom of the crust is browned, transfer the entire skillet to the oven under the broiler.

Broil pizza for 2–3 minutes (maybe a bit longer depending on your oven) until crust is brown on top and cheese is bubbly.

Remove from oven and let sit for 5 minutes in the skillet, then use a spatula to transfer to a cutting board. Top pizza as desired, slice, and serve!

Notes:
• I love using bacon leftover from breakfast for this. However, if you’re making bacon just for this recipe, keep in mind that it’ll cook some more under the broiler, so don’t make it too crunchy.
• To caramelize onions, thinly slice one or two onions and place them in a skillet over low heat with a drizzle of oil and a sprinkle of salt. Cook slowly, stirring every 10–15 minutes, until color is very dark and onions are soft and sweet but not browned like a stir fry. This takes one hour or more, sometimes 2–3 hours depending on your onion and skillet. I like to do this while I’m cleaning the kitchen or meal prepping other things.

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