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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat a grill to medium and put a large cast-iron skillet on the grate. | 2. Add the bacon to the skillet and cook until crisp tenter (5-7 min) discard the fat and transfer the bacon to a paper towel lined plate. Let cool and chop. | 3. Heat 1 tbs EVOO in the skillet and add onion with salt and pepper and cook for about 10 minute. | 4. While that's cooking, grease the grill and a large baking sheet with 1 tbs EVOO. | 5. Divide the dough into 4 balls and put them on the baking sheet. Flatten dough balls into 7 in rounds. | 6. Lay 1 dough round on each side of the greased grill, cover and cook until the dough bubbles on top and is golden underneath (3 min). | 7. Flip the pizza and top each with 1/4 of the onion, cheese, and bacon. | 8. Cover and cook for 2 min. | 9. Remove pizzas from heat, sprinkle with thyme and top with tomatoes. | 10. Continue till you use all the rounds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	6	slices		700.56	2.1504	21.2016	66.6792
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		sliced	60.0	14.01	1.65	0.15
salt pepper				403.4676	0.0	89.7602	2.2667
wheat pizza dough	1	lb		403.4676	0.0	89.7602	2.2667
monterey jack cheese	1 1/2	1/2	shredded	403.4676	0.0	89.7602	2.2667
thyme leave	1	teaspoon	chopped	403.4676	0.0	89.7602	2.2667
plum tomato	2		sliced	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.