makes 24 servings
1/4 cup firmly packed brown sugar
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
8 slices thick-sliced bacon
4 cups thinly sliced sweet onion (about 1 lb)
2 cloves garlic, minced
2 tablespoons butter
1 can Pillsbury™ refrigerated thin pizza crust
1 can (14.5 oz) organic diced tomatoes, drained
2 cups (8 oz) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup thinly sliced fresh basil leaves
Heat oven to 400°F. Line 15x10-inch pan with sides with aluminum foil. Place cooling rack in pan. In
large resealable food-storage plastic bag, combine brown sugar, black
pepper and cayenne; shake to combine. Separate bacon slices and place in
bag; shake to coat. Place bacon on rack in pan. Bake
25 to 30 minutes, turning once halfway through baking, or until bacon
is browned and thoroughly cooked. Cool completely. Chop bacon; set
in 12-inch skillet, cook onions and garlic in butter over medium heat
15 to 20 minutes, stirring frequently, or until onions are golden brown.
Remove from heat; set aside. Spray15x10-inch
pan with sides with cooking spray. Unroll
pizza crust dough in pan; press dough to edges of pan. Bake 7 minutes.
Remove from oven.
onion mixture over partially baked crust; top with drained tomatoes.
Sprinkle with mozzarella and Parmesan cheeses; top with bacon. Bake 7 to 11 minutes or until crust is golden brown and cheeses are melted. Remove from oven; sprinkle with basil.
bacon recipe source: Dawn Logterman, Janesville, Wisconsin, Bake-Off® Contest 45, 2012; Pillsbury.com, Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, Minnesota 55440