Wednesday, February 8, 2012

Roasted Red Pepper & Bacon Fontina Pizza w/ Balsamic Glaze

This pizza was phenomenal!  It was the first time I had ever used fontina on pizza (at all actually) and it was the perfect pizza cheese I thought!  The combination of the crunchy, salty bacon with the sweet roasted red peppers & caramelized onions was amazing!  I love making pizzas on the weekend, they are so fun.  And this was a really easy pizza to make with a pre-made crust from Trader Joe's and a great mix up from the regular!

see all that bacon, roasted red peppers, & caramelized onions!

probably should have taken a pic before adding the rest of the cheese so you could see what was under there!

mmmm hot out of the oven

with the balsamic glaze
Roasted Red Pepper & Bacon Fontina Pizza w/ Balsamic Glaze
slightly adapted from How Sweet!

pizza dough
4 slices thick-cut bacon
1 small onion, sliced
1 tbsp butter
1/2 tbsp sugar
2 roasted red peppers, cut into strips
1 tablespoons olive oil
2 garlic cloves, minced
6 ounces freshly grated fontina cheese
2 ounces freshly grated parmesan cheese
1/2-1 cup balsamic vinegar

Preheat oven to 400 degrees F.

Heat vinegar in a small saucepan over medium heat.  Allow to come to a boil, then let simmer and cook for about 15-20 minutes until thickened & reduced to about 1/3-1/2 cup.  Set aside to cool for at least 10 minutes to thicken.

Heat a skillet over medium heat. Add butter, sugar, and onion and cook over low heat until caramelized.

Add bacon to another skillet and cook until crispy and fat is rendered.  Remove with a slotted spoon and cool.  Crumble cooled bacon.

Roll/press pizza dough into desired shape and brush the surface with olive oil and top with minced garlic.  Sprinkle on 4 ounces of fontina cheese, then top with onions, red peppers, and bacon.  Sprinkle remaining fontina and romano evenly on top.  I also sprinkled with some dried basil.

Bake for 20-25 minutes, or until crust is golden and cheese is bubbly.  When pizza is finished baking, drizzle glaze on top and serve.

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