Gluten-Free Caramelized Onion, Bacon and Gruyere Pizza

Course Mains

Servings 6

Moments gluten-free pizza dough
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
8-10 ounces gruyere cheese, shredded
1 1/2 cups caramelized onions, from 3 medium onions *see notes on how to caramelize onions
1 pint porcini mushrooms
8 ounces bacon, cooked and torn into small pieces
fresh thyme, to garnish

To caramelize onions, heat 4 tablespoons in a large saucepan over medium heat. Once melted, add 3 medium yellow onions sliced into medium strips (about 1/8 -inch thick) and cook over medium heat, stirring frequently for 15-20 minutes until golden brown.

Position the oven rack in the upper 1/3 position. Preheat the oven to 500 degrees F. at least 30 minutes before baking, preferably 1-2 hours ahead. osition the oven rack in the upper 1/3 position. Preheat the oven to 500 degrees F. at least 30 minutes before baking, preferably 1-2 hours ahead.
Make the pizza dough. Add 2 tablespoons of olive oil to a baking sheet and roll out the dough. Cover with plastic wrap and let rise until it becomes pillowy.
Meanwhile, cook the bacon, drain on a paper towel and crumble. Set aside.
Stir together the olive oil, garlic, and red pepper flakes in a small bowl.
When the dough has risen, use a pastry brush to brush the entire crust with the garlic olive oil mixture. Sprinkle the cheese and top with caramelized onions and crumbled bacon.
Bake for 10 minutes, rotating halfway through. Remove from the oven when the crust is golden brown and the cheese is bubbling. Sprinkle with fresh thyme, and serve.