Balsamic Onion, Bacon, and Goat Cheese Pizza

Balsamic Onion, Bacon, and Goat Cheese Pizza

Anyone that loves to cook will tell you that they will never forget their first kitchen nightmare.  My aunt experimented with a low fat cake that was a complete bust.  No one has ever let her forget it, and this was over a decade ago.  Last year, I made a roasted vegetable soup.  It tasted like nothing, but looked like a certain bodily fluid.  Sorry for that visual.  It is my low fat cake and I will never be able to live it down.

Balsamic Onion, Bacon, and Goat Cheese Pizza

You also never forget the first time that you come up with a recipe that is all your own and it is a huge success.  The first recipe that I created on my own was this pizza topped with balsamic roasted onions, bacon, and goat cheese.  It is my idea of the perfect pizza.  The crust is crispy, the balsamic onions are sweet, the bacon is salty, and the goat cheese adds a little something creamy.  Like any good pizza, this one is slathered with a good amount of marinara sauce.  I can’t begin to tell you how good the kitchen smells when you put this pizza into the oven.

Balsamic Onion, Bacon, and Goat Cheese Pizza

I have spent a good deal of time trying to figure out how to get a crispy, golden crust on pizza when cooking it in your own oven.  First of all, crank you oven up as high as it will go.  The hotter your oven, the quicker the crust will crisp up.  Second, a drizzle of olive oil under your crust before you bake it will ensure that it does not get soggy. These days, you can buy pretty good pre-made pizza dough or pre-baked flatbreads at the grocery store.  But I have a recipe that is so simple, it doesn’t take much longer than 30 minutes to prepare.  Check out the recipe below.

Hopefully this pizza is good enough to make up for my failure of a soup!

Balsamic Onion, Bacon, and Goat Cheese Pizza
Prep time
Cook time
Total time
Crispy homemade pizza dough topped with balsamic-roasted red onions, crispy bacon, and crumbled goat cheese.
Yield: Serves 4
  • 1 (1/4 ounce) packet active dry yeast
  • 2 teaspoons sugar
  • 1½ cups warm water
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 red onions, thinly sliced
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 8 ounces thick-cut bacon, diced
  • ½ recipe pizza dough, recipe above
  • 1 cup marinara sauce
  • 1½ cups shredded mozzarella cheese
  • 4 ounces goat cheese
  1. Dissolve the yeast and 1 teaspoon of sugar in ½ cup of warm water in a small bowl. Let sit for 3 to 5 minutes, until it becomes foamy.
  2. Combine the flour, salt, and remaining teaspoon of sugar in the bowl of a food processor and pulse a few times to combine. With the machine running, add the yeast mixture and olive oil and pulse to combine. Gradually add enough of the remaining cup of water to form a smooth, wet dough that rides around the sides of the food processor.
  3. Transfer the dough to a lightly oiled bowl and cover with a clean dish towel. Let rise in a warm, draft-free area for about 45 minutes, until doubled in volume.
  1. Preheat the broiler. Toss together the onions, vinegar, 2 tablespoons of olive oil, the salt, and pepper on a large rimmed baking sheet. Broil the onions for 6 to 8 minutes, until soft and lightly caramelized.
  2. Meanwhile, place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Drain on paper towels and set aside.
  3. Preheat the oven to 500°F, or as high as your oven will go. Drizzle a large heavy baking sheet with some olive oil, just enough to lightly cover. Transfer the pizza dough to a lightly floured work surface and roll out to a thin 15-inch circle. Transfer to the prepared baking sheet. Spread the marinara sauce over the dough, leaving a 1-inch border. Sprinkle with the mozzarella cheese and spread the onions over the dough. Crumble the goat cheese and bacon on top. Bake for 12 to 15 minutes, until the crust is golden brown and the cheese is melted. Remove from the oven and let cool for a few minutes before slicing and serving.



  1. says

    I tried this recipe with a pre-made herb & cheese crust (needed to use it up, otherwise I would’ve preferred a thinner one) and substituted the balsamic vinegar for Worcestershire sauce and red wine vinegar (1/2 of each to substitute the balsamic vinegar). I thought I had some at my house already, but apparently not and I was already in action so I thought I’d give that a whirl–turned out very good! I also used turkey bacon instead of regular bacon; still absolutely delicious. Then again, I was attempting a vegan diet for the past few months so any kind of meat tastes ridiculously awesome lately. For the sake of watching carbohydrates, I typically like to make pizzas using phyllo dough, I wonder how this recipe would turn out for that!

  2. karly says

    Thanks for the great recipe. We were lazy and bought a premade crust, but it still turned out AMAZING! Yum…. This was an instant favorite in our book.

  3. Melissa says

    This is an awesome pizza dough recipe and pizza topping recipe! I am making this for the second time today because it was such a hit.

    • Riley says

      Thanks Melissa! It’s one of my favorite recipes EVER, so I’m really glad you’ve enjoyed it too!

  4. Shan says

    Do you suppose I could cook the onions and then store them for a day or two? We are going on camping trip and are doing pizzas on the grill one night. I’d rather not heat the whole RV up by using the oven if I don’t have to. :-) Thanks!

    • Riley says

      Sorry Lee-Anne! Make sure your oven is as hot as possible to make sure the crust crisps up nicely! And a drizzle of olive oil under the crust helps as well.


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