Caramelized Onion and Bacon Flatbread isn’t only gorgeous to look at, but also mouth-wateringly delicious! Flatbread topped with buttery sweet Vidalia onions, crisp bacon, Italian seasonings, parmesan, and arugula makes a wonderful meal or impressive appetizer!
This blog post has been sponsored by the Vidalia Onion Committee. Links featured within, not inclusive of the official Vidalia Onion Committee website, are not sanctioned or endorsed by the Vidalia Onion Committee.
Onions can be an overlooked ingredient, I think. I mean, sure, many recipes use them as a base ingredient but they are just not the star of the show often enough. You know what I’m talking about. When you get a taste of a delicious, sweet onion…mmmm, there’s just nothing better.
Did you know that some onions have a season just like any other vegetable? Take, for example, this sweet Vidalia onion. They are only available from April to August and only grown in South Georgia! So I know when I get a hankering to elevate the way I cook with the delicious, sweet taste of a Vidalia, I should make the most of their growing season and cook up all the onion things.
If you, like me, want to include America’s favorite sweet onion into all the comfort foods you enjoy and love, then join me in making this delicious caramelized Vidalia onion flatbread. Recipes and delicious meals like this one create sweet moments in your everyday life and can make your home and life special.
WHAT INGREDIENTS DO YOU NEED TO MAKE CARAMELIZED ONION AND BACON FLATBREAD?
- Pre-made, uncooked thin pizza crust
- Vidalia onion
- Beef broth
- Thick-cut bacon
- Olive oil
- Italian blend seasoning or Herbs de Provence
- Minced garlic
- Fresh Parmesan cheese
- Fresh baby arugula
HOW DO YOU MAKE CARAMELIZED ONION AND BACON FLATBREAD?
The key to making this flatbread is using a genuine Vidalia onion. And, since they are only available for a limited time, you might want to consider making more than one of these flatbreads — it will go quick! Better yet, spread the love by making one for you and one for a neighbor or friend who could use a yummy, homemade meal right about now.
Preheat the oven to 400 degrees and then turn your attention toward cooking the onions and bacon for topping the flatbread.
First, melt the butter in a skillet over medium heat, then stir in the diced onions and let those cook down for about 1 minute. Then, let those cook for about 10 more minutes in the butter, stirring occasionally. Add to the cooked onions the beef broth, and let that reduce for 2-3 minutes, still stirring. Take the pan with the onions off the heat.
While the Vidalia onions are caramelized, cook the bacon in another skillet until it’s almost crisp. Then chop it up and set it aside.
Take the premade, thin pizza crust and drizzle with olive oil, spread the minced garlic around, and sprinkle with the Italian herbs, making sure to get some all around the crust. Add the onions and chopped bacon on top of that and bake the crust and toppings on a sheet of foil or parchment paper for 10-12 minutes, or until the crust is golden brown (the foil or parchment paper will help you to get the crust out of the oven more easily, and contain the toppings should any fall off in transit).
Top the onion and bacon flatbread with some freshly grated parmesan and arugula. Slice into pie or square shapes and serve! Yum!
TIPS & TRICKS FOR MAKING CARAMELIZED ONION FLATBREAD
- This flatbread is best using Vidalia onions because of their distinctive flavor and the simple, tasteful touch they offer, making the dish a little sweeter than your average onion. Since they are only available in the spring and summer months (and run out of stock toward the end of summer), it’s best to eat them all while you can!
- To make your crust extra crispy, add cornmeal to the parchment paper or foil before adding your crust on top of it. You can also cook an additional 2-3 minutes on the bottom rack to really brown up your crust.
- The best way to drizzle olive oil is to have your olive oil in a glass bottle with the smaller, metal opening or put it in a cruet with a small spout. Hold the bottle or cruet over the crust, and cover half the opening with your thumb, then drizzle quickly back and forth over the crust.
- When dicing Vidalia onions, first cut the top and bottom off and then cut the onion in half. Peel off the outer layers and lay flat on your cutting board. First chop each half vertically, then again horizontally to make even dices.
- If you don’t have arugula, then baby spinach, watercress, or radicchio make good substitutions.
Caramelized Onion and Bacon Flatbread
- 1 pre-made, uncooked thin pizza crust
- 1 large Vidalia onion, diced
- 1/4 cup beef broth
- 4 tablespoons butter
- 6 sliced thick-cut bacon
- 3 tablespoons olive oil
- 2 teaspoons Italian blend seasoning or Herbs de Provence
- 1 teaspoon minced garlic
- 1/4 cup freshly grated parmesan cheese
- 1 handful fresh baby arugula
- Preheat oven to 400 degrees. While oven is preheating, prepare the onions and bacon.
- In a skillet over medium heat, melt butter. Stir in onions for 1 minute. Cook about 10 minutes longer, stirring occasionally. Stir in beef broth for 2-3 minutes til reduced. Remove onions from heat.
- While onions are caramelizing, cook the bacon in a second skillet til near-crisp. Chop and set aside.
- Drizzle crust with olive oil. Top with minced garlic (spread it around so it isn't all in one place) and sprinkle with dried herbs.
- Add onions and bacon and bake on a sheet of foil or parchment paper for 10-12 minutes til crust is golden brown.
- Top with freshly grated parmesan and arugula, slice, and serve.