I got sucked into making this beast of a pizza after seeing an Instagram reel of the very same. His was focaccia but really what’s the difference? Use the dough recipe from BBQ Chicken Sheetpan Pizza with Jalapeños but do not divide the dough. This will result in a hulking, crunchy, soft base that holds up beautifully under mounds of caramelised onion. The addition of bacon was a correct decision and rosemary too if you’re so lucky to have a prodigious plan growing close to your kitchen.
Ingredients:
5 large onions, sliced thinly
1 tablespoon balsamic vinegar
1/4 cup butter
1 teaspoon salt
1 recipe Pizza Dough located in (BBQ Chicken Sheetpan Pizza with Jalapeños)
1 round Brie Cheese
100 grams Gorgonzola
100g Bacon
A few sprigs fresh Rosemary
Directions:
Preheat oven to 400F. Make caramelised onions by adding butter to a large cast-iron or other skillet over medium heat. Add onions and begin to stir. Keep sitting over medium heat, adding water by tablespoons every 5-7 minutes or when onions begin to stick. Adjust heat as needed. Add a tablespoon of balsamic at one point for extra flavour (or omit). Add salt.
This process of stirring and deglazing the onions should take about 30 minutes (sorry it’s rather laborious). There’s no way really to speed it up as you don’t want to burn the onions but rather bring out their sweet, deep flavour, which is unparalleled.
Once onions are ready, remove entire dough quantity to a parchment-lined sheet pan and stretch dough over top. Ensure it it stretched into edges.
Next place the fully cooked and slightly cooled onions in an even layer over top. Next top with Brie cheese slices, Gorgonzola, bacon and rosemary.
Bake in preheated oven for 25-35 minutes (you may need slightly longer as this is a larger pizza with lots of dough).
Allspice & Olive 
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