Chef John Folse's Zesty Onion Flat Pan Pizza

Zesty Onion Flat Pan Pizza

Prep Time: 1 Hour
Yields: 6 Servings

Serve this colorful tart as an appetizer or light meal for your guests. The smoky flavor of the bacon and tasso blends wonderfully with the sweet onions and tangy cheeses.

5 cups sliced onions (about 3 large onions)
8 bacon slices, diced
¼ cup tasso, diced
¼ cup chopped garlic
¼ cup red bell peppers, julienned
¼ cup yellow bell peppers, julienned
1 large egg
½ cup Creole cream cheese
1 tsp salt
½ tsp cracked black pepper
pinch of ground nutmeg
⅛ tsp red pepper flakes
1 13.8 ounce tube of refrigerated pizza dough
¼ cup black olives, chopped
½ cup Feta, crumbled
¼ tsp Caraway seeds

Preheat oven to 375ºF. In a large, heavy skillet, sauté bacon over medium-high heat until slightly crisp. Drain all but 1 tablespoon of bacon fat from skillet. Add onions, tasso, garlic and bell peppers. Sauté over medium heat until onions are very tender, but not brown, about 20 minutes. Cool. In a large bowl, whisk egg, Creole cream cheese, salt, black pepper, nutmeg and red pepper flakes. Stir in cooled onion mixture. Roll pizza dough out on lightly floured surface to 13x10" rectangle. Transfer to baking sheet. Spread onion mixture over dough, leaving ½ inch plain border around edges. Garnish with chopped olives and crumbled Feta. Sprinkle with Caraway seeds. Bake until onion custard is set and crust is golden brown on edges and brown on bottom, about 25 minutes.