What apples should I use?

Use firm, slightly sweet apples — Honeycrisp, Fuji, or Pink Lady work great. They hold texture and caramelize without turning to mush.

Can I make this vegetarian?

Yes — skip the bacon and add toasted walnuts or smoked tofu for an umami boost.

How thin should I slice apples and onions?

Aim for 1/8-inch for apples and similar for onions. Thin slices cook evenly and meld with the cheese.

Do I need to precook toppings?

Cook the bacon and caramelize onions beforehand. Apples and cheese cook fine during baking.

Yes. Caramelize onions and cook bacon earlier in the day. Assemble and bake when you’re ready to eat.

How do I get a crispy crust?

Preheat a baking stone or steel and bake at high heat. A thinly stretched dough helps, too.

Apple Bacon Pizza with Caramelized Onions — Fall Pizza Toppings Done Right

Description

This savory pie brings crisp apple slices, salty bacon, and sweet, slowly-cooked onions together under a blanket of melty cheeses. It’s bright, savory, and perfect for a cozy dinner when you want something a little different — big on flavor, easy to share.

Ingredients

Scale

For the dough

1 package Fleischmann’s pizza crust yeast
2 1/4 cups all-purpose flour (plus extra for dusting)
1 1/2 tsp sugar
3/4 tsp salt
2/3 cup very warm water
3 tbsp oil (plus extra for brushing)
1/2 tsp garlic powder

For the caramelized onions

1 large onion, cut into thin slices
1 tbsp butter
1 tbsp neutral oil
pinch of salt

For the pizza

1 crisp apple, thinly sliced (Honeycrisp or Fuji work great)
4 slices bacon, cooked until crisp and crumbled
1/2 cup fontina, shredded (divided)
1/2 cup white cheddar, shredded (divided)
1/4 cup gorgonzola, crumbled
3 basil leaves, torn for finishing

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Instructions

Dough & Crust — Make the base

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large mixing bowl combine 1 cup of the flour with the yeast, sugar, and salt. Stir in the warm water and oil until the mixture comes together.
Add more flour a little at a time until you form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding flour as needed so it stops sticking.
Roll or stretch the dough into a roughly 14 × 10-inch rectangle. Transfer the dough to the prepared parchment. Lightly brush the surface with oil and dust with garlic powder.

Caramelized onions — slow and sweet

Heat the butter and oil together in a medium skillet over medium–low heat.
Add the thinly sliced onion, spreading it out so it cooks evenly. Stir occasionally and let the onions cook gently until they become deeply golden and soft — about 25–30 minutes.
Finish with a little salt to taste.

Quick tip: Cooking the onions low and slow brings out their sweetness — don’t rush this step.

Assemble & bake

Sprinkle 1/4 cup fontina and 1/4 cup white cheddar over the oiled crust.
Arrange the apple slices evenly on top of the cheese. Scatter the caramelized onions and the crumbled bacon over the apples.
Top with the remaining fontina and white cheddar, then dot the pie with the gorgonzola.
Bake in the preheated oven for 15–18 minutes, or until the crust turns golden and the cheeses bubble and brown lightly.
Remove from the oven, scatter the torn basil leaves over the top, slice, and serve.

Notes

Serving & notes
- This pizza is best served hot from the oven so the cheeses are still gooey and the apple slices are tender.
- If you prefer a touch of sweetness, drizzle a little honey or maple after baking — it plays nicely with the bacon and gorgonzola.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to keep the crust crisp.
Cook’s tip
- If you can find Fleischmann’s pizza crust yeast, try it — it simplifies the dough-making process and gives a reliably great crust. Little shortcuts like that can make pizza night downright effortless.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dinner