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“This is from Every day with Rachael Ray. It's a great mag with great recipes!”
READY IN:
45mins
SERVES:
4
YIELD:
4 personal pizzas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat a grill to medium and put a large cast-iron skillet on the grate.
  2. Add the bacon to the skillet and cook until crisp tenter (5-7 min) discard the fat and transfer the bacon to a paper towel lined plate. Let cool and chop.
  3. Heat 1 tbs EVOO in the skillet and add onion with salt and pepper and cook for about 10 minute.
  4. While that's cooking, grease the grill and a large baking sheet with 1 tbs EVOO.
  5. Divide the dough into 4 balls and put them on the baking sheet. Flatten dough balls into 7 in rounds.
  6. Lay 1 dough round on each side of the greased grill, cover and cook until the dough bubbles on top and is golden underneath (3 min).
  7. Flip the pizza and top each with 1/4 of the onion, cheese, and bacon.
  8. Cover and cook for 2 min.
  9. Remove pizzas from heat, sprinkle with thyme and top with tomatoes.
  10. Continue till you use all the rounds.

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