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Alsatian Pizza with Bacon and Caramelized Onions Recipe

Alsatian Pizza with Bacon and Caramelized Onions Recipe

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Alsatian Pizza with Bacon and Caramelized Onions

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Ingredients

Count

Nutrition

1122

Calories

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Ingredients:

Serving

2/3 cup (5 fl oz/160 ml)
1 package (2 1/2 tsp) active dry yeast
1/2 tsp sugar
2 cups (10 oz/315 g) bread flour, plus more for dusting
2 tbsp extra-virgin olive oil, plus more for oiling
kosher salt and freshly ground pepper
3 tbsp unsalted butter
2 yellow onions, thinly sliced
1 tbsp firmly packed light brown sugar
cornmeal for dusting
1/4 lb (125 g) gruyere cheese, thinly sliced
2 tbsp chopped fresh thyme

Directions:

1. To make the pizza dough, in a bowl, whisk together the water, yeast, and sugar. Let stand until foamy, about 5 minutes. Add the flour, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until the dough pulls away from the sides of the bowl. Pull the dough out onto a floured work surface and knead a few times, then form into a ball. Oil a second bowl, put the ball in the bowl, and turn to coat it with oil. Cover the bowl with plastic wrap and set aside in a warm, draft-free area. Let the dough rise until doubled in size, 11 1/2 hours.
2. While the dough is rising, in a sauté pan over medium heat, melt the butter. Add the onions and stir to coat. Sprinkle the sugar over the onions and stir once more. Reduce the heat to medium-low and cook, stirring, until the onions are golden brown, about 20 minutes. Transfer to a bowl.
3. At the same time, in a second sauté pan over medium heat, cook the bacon, stirring, until crisp, about 8 minutes. Transfer to paper towels to drain.
4. Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush and oil the grill grate.
5. Dump the dough onto a floured work surface, then divide in half. Using a floured rolling pin, roll out 1 half into a round 1012 inches (2530 cm) in diameter and about 1/8 inch (3 mm) thick. Repeat with the second half.
6. Slide 1 round onto a baker's peel or a rimless baking sheet dusted with cornmeal, and then carefully slide the round off the peel onto the grill directly over the fire. Repeat with the second round. Cook the crusts until the underside is well marked, about 2 minutes. Using the peel, transfer the crusts, grilled side up, back to the work surface.
7. Top each crust with half the onions, half the bacon, and then half the cheese. Season with salt and pepper. Using the peel, return the topped crusts to the grill, cover the grill, and cook until each crust is firm and browned at the edges and the cheese has melted a bit, 46 minutes.
8. Transfer the pizzas to a cutting board and sprinkle with the thyme. Cut into wedges and serve at once.
The Game Plan
Make pizza dough; let rise for 11 1/2 hours; meanwhile, cook onions and bacon Set up grill for direct grilling over medium-high heat Roll out dough Grill undersides of pizzas; flip and add toppings Grilling time: 68 minutes
Appears with permission from Williams-Sonoma. Grill Master: The Ultimate Arsenal of Back-to-Basics Recipes for the Grill. Recipes by Fred Thompson; photographs by Ray Kachatorian. Copyright © 2011 by Weldon Owen, Inc. and Williams-Sonoma, Inc.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1122.44 Kcal (4699 kJ)
Calories from fat	809.42 Kcal
		% Daily Value*
Total Fat	89.94g	138%
Cholesterol	91.87mg	31%
Sodium	39.24mg	2%
Potassium	440.28mg	9%
Total Carbs	72.45g	24%
Sugars	10.54g	42%
Dietary Fiber	7.29g	29%
Protein	11.39g	23%
Vitamin C	12.1mg	20%
Vitamin A	0.4mg	14%
Iron	3.3mg	18%
Calcium	95.9mg	10%

Amount Per 100 g
Calories	288.81 Kcal (1209 kJ)
Calories from fat	208.27 Kcal
		% Daily Value*
Total Fat	23.14g	138%
Cholesterol	23.64mg	31%
Sodium	10.1mg	2%
Potassium	113.29mg	9%
Total Carbs	18.64g	24%
Sugars	2.71g	42%
Dietary Fiber	1.87g	29%
Protein	2.93g	23%
Vitamin C	3.1mg	20%
Vitamin A	0.1mg	14%
Iron	0.8mg	18%
Calcium	24.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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