Since my favorite food is pizza, it’s only natural that I experiment with toppings on a weekly basis. This combination was delightful. The tomatoes, onions, and ricotta cheese bring out some amazing flavors in the bacon. The beer crust dough I made was fluffy and flavorful.

Bacon & Carmelized Onion Pizza with Tomatoes and Ricotta Cheese
makes 8 slices, takes about an hour

Beer Crust Dough
3/4 cup of your favorite beer at room temperature (I used Heineken!)
1 T. olive oil
1 tsp. salt
1/2 tsp. garlic powder
1 tsp. baking powder
1 tsp. yeast
2 cups flour

Pizza Toppings
red pasta sauce (about 3/4 cup)
1 cup of mozzarella cheese
8 slices of bacon
1/2 cup cherry tomatoes
1/2 an onion, sliced
1/2 cup ricotta cheese

In a medium sized bowl, combine the beer, oil, salt, garlic powder, and yeast. Mix the flour and baking powder together, then slowly combine with the wet mixture until a ball of dough is formed. Allow this to rise for about 20 minutes.

Preheat oven to 400 degrees.

Once the dough has risen, roll it out over a flat surface covered in a light dusting of flour to ensure it doesn’t stick. Move the dough to a cookie sheet or round oven stone. Spread the sauce over the pizza and sprinkle a light layer of mozzarella cheese atop the sauce.

Lightly brown the bacon in one pan, sauté the onions for a few moments with olive oil and place on top of the pizza along with the tomatoes. Scoop small bits of ricotta cheese randomly over the pizza. Sprinkle any remaining mozzarella over everything.

Bake in the oven for 13-18 minutes depending on how crispy you like your pizza.

Enjoy with wine or beer. Yummy!!! 😀