Rustic Bacon & Onion Pizza

Yield: 4-6

Prep: 10 minutes   Cook: 10 minutes


3 oz Hatfield Chef Signature Bacon (SKU: 2230), cut into ½ inch pieces
1 tsp olive oil
1 small onion, peeled, thinly sliced
¼ tsp minced garlic
2 Tbsp mascarpone cheese
¼ cup farmer’s cheese
¼ tsp freshly ground pepper
6 oz Pizza Dough, (premade)
½ cup grated mozzarella
2 Tbsp Parmesan
2 Tbsp fresh thyme leaves



Preheat oven to 500°F, place pizza stone on the middle rack of the oven.

In a medium sauté pan, add olive oil and heat over medium heat. When oil is hot, add the bacon and cook until the bacon is very crispy and the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard.  Place the pan over high heat. Add the onions and garlic to the hot bacon fat until the onions are well browned, about 8 to 10 minutes, stirring often.  Remove to a paper towel lined plate.

In a small bowl combine the mascarpone and farmer’s cheese. Season with freshly ground pepper. Set aside.

On a lightly floured surface, stretch or roll premade dough as thinly as possible, about 14 to 15 inch circle.  Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and parmesan cheeses, bacon, thyme, sautéed onions and garlic. 

Bake until the pizza crust is nicely browned, about 8 to 10 minutes.

Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.