Remember those bourbon and brown sugar caramelized onions I was telling you about earlier this week? Their sticky sweetness pairs so well with salty bacon and blue cheese. Like a match made on e harmony.
This pizza was inspired during an event I attended last month called the Eat Y’all Writers and Chefs Tour. I’ve worked with the founders of Eat Y’all on one of their sister sites, Eat Jackson, for a few years. Last month, they brought together several food writers and chefs from across the country for a three-day culinary tour of Central Mississippi. Even though I’ve lived in Central Mississippi — and Jackson, for that matter — for almost eight years now, I still learned something new and came away with an even deeper appreciation for the area I live in. That, and we ate really well! The food itself inspired several new recipes ideas, which I will be sharing over the next three posts.
The tour kicked off with dinner at Chef John Folse and Rick Tramonto’s restaurant Seafood R’evolution. After the success of Restaurant R’evolution in New Orleans, Folse and Tramonto decided to open a second restaurant in Ridgeland, just outside of Jackson. Almost two years later, the restaurant has been a huge success. During the meal, we were served charcuterie alongside bread, crostini, local gourmet cheeses, and red onion jam. We were free to mix and match flavors and discuss which pairings we liked the best. My favorite combination was a dollop of red onion jam on a crostini topped with prosciutto and blue cheese. The sweet onions really balanced out the saltiness of the prosciutto and cheese.
The husband and I have been on a homemade pizza kick lately. A few days after the tour, I decided to apply that experience to our weekly pizza night and try out a bacon, caramelized onion, and blue cheese pizza. Yes, I did swap out the prosciutto for more budget-friendly bacon. At the last minute, I worried that maybe I should have added a white sauce. But after the first bite, I knew this pizza didn’t need it. What was delicious on a crostini at Seafood R’evolution was equally delicious on a warm, soft pizza crust.
- 2 tablespoons olive oil
- 1 large pizza crust (approximately 12-inches), homemade or storebought
- 2 cups bourbon and brown sugar caramelized onions
- 6 slices of bacon, cooked and diced
- 5 ounces blue cheese, crumbled
- Preheat oven to 425 degrees.
- Light coat the pizza crust with olive oil.
- Spread the caramelized onions in a thin, even layer over the pizza crust. Top with a layer of crumbled bacon, followed by the blue cheese.
- Bake on the bottom oven rack for approximately 12-15 minutes until the cheese begins to melt.