Quick Recipe Version (TL;DR)

Yield: 1 x 12-inch pizza (about 8 slices, serves 3–4)
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Quick Ingredients

4 slices (about 115 g) thick-cut bacon, chopped
2 large yellow onions, thinly sliced
2 tbsp unsalted butter
3 tbsp extra-virgin olive oil, divided
1 tbsp packed brown sugar
2 tbsp apple cider or balsamic vinegar
1 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1 lb (450 g) pizza dough, at room temperature
1 1/2 cups (about 6 oz / 170 g) shredded low-moisture mozzarella
3 oz (85 g) fresh mozzarella, torn into pieces
1/4 cup (20 g) finely grated Parmesan (optional)
1–2 tsp fresh thyme leaves (plus extra sprigs for garnish)
Cornmeal or flour for dusting
Optional: pinch red pepper flakes

Do This

1. Cook chopped bacon in a skillet over medium heat until crisp. Remove with a slotted spoon; leave 1–2 tbsp bacon fat in the pan.
2. Add butter, onions, 1/2 tsp salt, and 1 tbsp olive oil. Cook on medium-low, stirring often, until deep golden and jammy, 25–30 minutes.
3. Stir in brown sugar, vinegar, pepper, and cooked bacon. Simmer 3–5 minutes until thick and glossy. Cool slightly.
4. Preheat oven (with stone or inverted baking sheet) to 475°F (245°C) for at least 20 minutes. Let dough rest at room temp.
5. Stretch dough to a 12-inch circle on a floured or cornmeal-dusted peel or pan. Brush with 1–2 tbsp olive oil and sprinkle lightly with salt.
6. Top with shredded mozzarella, then dollop bacon-onion jam evenly, and add torn fresh mozzarella. Sprinkle with thyme.
7. Bake 10–14 minutes until crust is browned and cheese is bubbly. Finish with more fresh thyme and a drizzle of olive oil. Slice and serve hot.

Why You’ll Love This Recipe

Sweet, salty, savory: the bacon-onion jam delivers huge flavor with very little effort.
Light, olive-oil base keeps the pizza from feeling heavy while letting the toppings shine.
Perfect for a cozy night in, but impressive enough for guests or a pizza party.
Flexible: make the jam ahead, use store-bought dough, or tweak the cheeses and herbs to suit your taste.

Grocery List

Produce: 2 large yellow onions, fresh thyme
Dairy: Unsalted butter, shredded low-moisture mozzarella, fresh mozzarella, Parmesan (optional)
Pantry: Thick-cut bacon, extra-virgin olive oil, brown sugar, apple cider or balsamic vinegar, kosher salt, black pepper, red pepper flakes (optional), pizza dough (or ingredients to make your own), cornmeal or flour

Full Ingredients

For the Caramelized Onion & Bacon Jam

4 slices (about 115 g) thick-cut bacon, cut into 1/2-inch pieces
2 large yellow onions (about 1 1/2 lb / 680 g total), halved and thinly sliced
2 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1 tbsp packed brown sugar
2 tbsp apple cider vinegar or balsamic vinegar
1/2 tsp kosher salt (plus more to taste)
1/4 tsp freshly ground black pepper
1 tsp fresh thyme leaves, chopped (optional, for in the jam)

For the Pizza

1 lb (450 g) pizza dough, store-bought or homemade, brought to room temperature for 45–60 minutes
2–3 tbsp extra-virgin olive oil, divided
1/2 tsp kosher salt (for seasoning dough and topping)
1 1/2 cups (about 6 oz / 170 g) shredded low-moisture mozzarella cheese
3 oz (85 g) fresh mozzarella, torn into bite-sized pieces
1/4 cup (20 g) finely grated Parmesan cheese (optional but delicious)
1–2 tsp fresh thyme leaves, plus extra small sprigs for garnish
Pinch red pepper flakes (optional, for a little heat)
Cornmeal or all-purpose flour, for dusting the peel or baking sheet

Equipment

Large heavy skillet (cast iron or stainless steel works well)
Wooden spoon or spatula
Pizza stone or inverted heavy baking sheet
Pizza peel or another inverted baking sheet (for transferring pizza)
Rolling pin (optional; you can also stretch the dough by hand)
Sharp knife or pizza cutter

Step-by-Step Instructions

Step 1: Cook the Bacon

Place a large skillet over medium heat. Add the chopped bacon in a single layer. Cook, stirring occasionally, until the fat renders and the bacon pieces are crisp and golden, about 8–10 minutes.

Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving about 1–2 tablespoons of bacon fat in the skillet. If there is more than this, carefully spoon out the excess and discard or save for another use. Keep the skillet (with bacon fat) on the stove over medium heat.

Step 2: Caramelize the Onions

Add the butter and 1 tablespoon olive oil to the bacon fat in the skillet. Once melted, add the sliced onions and 1/2 teaspoon kosher salt. Toss well to coat the onions in the fat.

Reduce the heat to medium-low. Cook the onions slowly, stirring every few minutes, until they soften, turn translucent, and eventually become a deep golden brown. This will take about 25–30 minutes. If the onions start to brown too quickly or stick, reduce the heat further and add a splash of water to loosen any browned bits.

Step 3: Turn the Onions into Bacon Jam

When the onions are deeply caramelized and jammy, stir in the brown sugar, vinegar, black pepper, and cooked bacon. If using, add 1 teaspoon chopped fresh thyme leaves. Increase the heat to medium and cook, stirring frequently, until the liquid has mostly evaporated and the mixture is thick and glossy, about 3–5 minutes.

Taste and adjust seasoning with a pinch more salt or vinegar if desired. Remove from heat and let the bacon-onion jam cool slightly while you prepare the dough and oven. The mixture will thicken more as it cools.

Step 4: Preheat the Oven and Prepare the Dough

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat to 475°F (245°C) for at least 20–30 minutes. A thoroughly heated stone or pan is key for a crisp crust.

While the oven heats, lightly flour your work surface. Place the room-temperature pizza dough on the counter and gently press it into a disk. Let it rest for 5 minutes if it springs back aggressively; this relaxes the gluten and makes stretching easier.

Step 5: Shape the Pizza Base

Using your fingers or a rolling pin, stretch or roll the dough into a 12-inch circle (or an oval) with an even thickness, leaving a slightly thicker rim for the crust. If the dough tears, pinch it back together and let it rest a few minutes before continuing.

Dust a pizza peel or an inverted baking sheet with a thin layer of cornmeal or flour to prevent sticking. Transfer the shaped dough onto the prepared peel or sheet. Brush the surface of the dough with 1–2 tablespoons of olive oil, going right up to but not over the edges. Sprinkle lightly with a pinch of kosher salt. This creates a light, flavorful base instead of a heavy sauce.

Step 6: Assemble the Toppings

Sprinkle the shredded mozzarella evenly over the oiled dough, leaving the outer 1/2 inch bare for the crust. Dot the surface with spoonfuls of the warm bacon-onion jam, spreading them out so that every slice will get some sweet-salty goodness. It is fine if some areas are thicker than others; that gives nice pockets of flavor.

Nestle the torn fresh mozzarella pieces among the bacon jam. If using, sprinkle the Parmesan over the top for extra savory depth. Finish with 1–2 teaspoons of fresh thyme leaves and, if you like a touch of heat, a small pinch of red pepper flakes.

Step 7: Bake, Finish, and Serve

Slide the pizza (on the parchment, if you used it) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–14 minutes, rotating halfway through, until the crust is deep golden at the edges and the cheese is melted, bubbling, and just starting to brown in spots.

Remove the pizza from the oven and let it rest for 3–5 minutes; this helps the cheese set slightly so it slices more neatly. Drizzle with a tiny bit of olive oil, scatter on a few extra thyme leaves or small sprigs, and add a final pinch of flaky salt if you like. Slice into 6–8 wedges and serve hot while the cheese is still stretchy and the bacon jam is warm and fragrant.

Pro Tips

Take your time with the onions. True caramelization should be low and slow. Rushing the process will brown them on the outside but leave the centers sharp instead of sweet.
Room-temperature dough is essential. Cold dough is tight and hard to stretch. Let it sit out at least 45–60 minutes before shaping.
Hot stone, crisp crust. Preheating your stone or pan thoroughly mimics a pizza oven and gives you that nicely blistered bottom.
Do not overload the pizza. The jam is rich and flavorful. A modest amount of cheese and a thin layer of toppings keep the crust from getting soggy.
Balance with acid. If the pizza tastes too rich, a tiny drizzle of balsamic reduction or a squeeze of lemon just before serving brightens everything up.

Variations

Fig or apple twist: Stir 2–3 finely chopped dried figs or 1/2 of a finely diced apple into the onion-bacon mixture during the last 5 minutes of cooking for extra sweetness and texture.
Blue cheese upgrade: Swap 1/4 cup of the mozzarella for crumbled blue cheese and sprinkle it on just before baking for a more intense, steakhouse-style flavor.
Gluten-free option: Use your favorite gluten-free pizza dough and follow the same topping and baking instructions, adjusting bake time as needed per the dough package or recipe.

Storage & Make-Ahead

The caramelized onion and bacon jam can be made up to 5 days in advance. Let it cool completely, then transfer to an airtight container and refrigerate. Rewarm gently in a small skillet over low heat or in the microwave before topping the pizza. You can also freeze the jam for up to 1 month; thaw overnight in the refrigerator.

Leftover pizza keeps well in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet in a 400°F (200°C) oven for 8–10 minutes, or in a dry skillet over medium heat, until the crust is crisp and the cheese is hot. Avoid microwaving if possible, as it can make the crust chewy.

Nutrition (per serving)

Approximate values per serving (1/4 of the pizza): about 650 calories; 36 g fat; 50–55 g carbohydrates; 28 g protein; 3 g fiber; 950–1,000 mg sodium. These numbers will vary based on the exact dough, cheeses, and bacon you use, but this gives a good general guideline.

Caramelized Onion and Bacon Jam Pizza with Thyme