Isn’t it nice to have a standby recipe that you can whip together quickly and that you nearly always have all of the ingredients for, even when there is NOTHING in your kitchen? In that respect, this one goes in my mental recipe book right next to pasta marinara and grilled cheese, but has more than just a little appeal on my “I don’t want to leave the house again” whiny sort of evenings. Got an onion? Some flour? One stray piece of bacon? A somewhat bug-eaten sage plant somewhere in the yard? The tiniest bit of heavy cream left in the carton? Zero energy left for the day? This one’s for you!
1 pizza dough
1 large onion, sliced
1-2 T heavy whipping cream
Fresh sage leaves
1-3 pieces thick cut pepper bacon, cut into lardons
1-5 T onion garlic jam
Baking stone or sheet pan
Parchment paper, if using sheet pan
Pizza peel or large wooden cutting board to transfer pizza to oven, if using baking stone
Wooden spoon or spatula
Preheat your oven to 425ºF!
It’s always nice to start with bacon. Chop into lardons, meaning little strips. Get them tasty bits frying in a large skillet over medium-low heat. You’ll want to under-cook your bacon a little, as it will finish crisping up on top of the pizza later.
When almost done but still a little flimsy, take the bacon out of the pan, leaving the grease in there to fry the onions with.
Cook those on low until they are a nice caramel color, then spread them out onto your unbaked pizza crust.
While not dairy free, this is a cheese-less pizza, and the onions take up the role of keeping everything all together. Make sure they’re evenly spread so they can do their job!
Add on your not-quite-crispy bacon lardons, blob on delicious globs of onion garlic jam, sprinkle chopped fresh sage around, and drizzle on some heavy cream to bind it all together. Salt and black pepper it, if you wish!
Bake for 10 minutes, or until the crust is golden, the bacon is crispy, and the heavy cream, the onion jam, and sage have coagulated into the most delicious snack on the planet.