Not-Just-Surviving-but-Thriving Odds-and-Ends

Not-Just-Surviving-but-Thriving Odds-and-Ends
  • Cook Time
  • Prep Time
  • 4Servings


  • 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.