- Cook Time
- Prep Time
- 3 tablespoons EVOO
- 3 onions, thinly sliced
- 1/2 cup golden raisins
- Salt and pepper
- 4 slices bacon (about 4 ounces), cut into 1-inch pieces
- 1 pound refrigerated pizza dough, at room temperature
- 1 cup shredded swiss cheese
- 1/4 cup jarred, pitted green olives, drained and sliced
Position a rack in the lower third of the oven. Place an inverted baking sheet on top and preheat to 500 degrees . In a large skillet, heat the EVOO over medium heat. Add the onions, partially cover and cook, stirring, until softened and golden, about 30 minutes. Add the raisins; season with salt and pepper.
Meanwhile, in a small skillet, cook the bacon over medium heat until crisp, about 10 minutes; drain.
Line a baking sheet with parchment. Stretch the pizza dough to fit the pan. Spread the onions on the dough, leaving a border. Top with the cheese, then the olives and bacon. Place the pan on the baking sheet in the oven and bake until crisp and golden, 15 to 20 minutes.