Apple Butter Bacon Pizza

Slightly sweet and savory with a pairing of apple butter, onion, Balsamic vinegar, bacon, pecans and Gouda cheese.


24/6-15-in. pizzas
6 15-inch prepared unbaked pizza crusts*
3 Tbsp. olive oil
10 cups thinly sliced sweet onion
1 tsp. Kosher salt
1/3 cup balsamic vinegar
1 1/2 qt. MUSSELMAN'S® Premium Apple Butter
1/2 tsp. red pepper flakes (optional)
36 strips cooked bacon, roughly chopped (2 lb.)
2 cups chopped pecans
9-12 cups shredded Gouda cheese (approx. 2 1/2 to 3 lb.)
12 cups arugula to finish


Preheat oven to 450°F (conventional) or 400°F (convection).
In a large skillet, heat olive oil and melt butter over medium-high heat. Add onions. Toss onions to coat and let onions cook, without stirring, for about 5 minutes. After 5 minutes, give the onions a stir and add a pinch of salt and continue to cook onions another 5 to 7 minutes, without stirring.
Stir in balsamic vinegar and continue cooking until onions are caramelized and broken down, about another 10 minutes or so. Remove from heat, cool to room temperature and store in a covered container in refrigeration until ready to build each pizza.
For each pizza: Place an unbaked pizza crust on a sheetpan and bake for 10 minutes. Remove from oven.
Evenly spread 1 1/2 cups Musselman's® Apple Butter in an even layer over crust and sprinkle a pinch of red pepper flakes over the apple butter. Spread even layers over pizza:
   3/4 cup caramelized onions
   1/2 cup chopped bacon
   1/3 cup pecans
   1 1/2 to 2 cups shredded Gouda
Place in oven and bake for an additional 8 to 10 minutes, or until cheese is bubbling and browning. Remove from oven and let sit for about 5 minutes before slicing to serve.
Slice each pizza into 4 slices and top each slice with 1/2 cup arugula to finish and serve.
*If making the crust with from-scratch dough, begin dough first, as it will take about 90 minutes for the dough to rise before baking.

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