Baking: BBQ Bacon Pizza

Another quickie post here--I'm on vacation next week and am planning on spending some good quality time with my blog. I think I've got about 10 book reviews to catch up on...

Just had to dish (pun intended, ouch!) about the pizza I made last night, hailed by such fastidious food critics as My Boyfriend the Engineer as "your best pizza yet!" We had some bacon left over from BLTs the other night, so I chopped up a couple strips, added caramelized onions, and put a bit of BBQ sauce in with the crushed tomatoes. So very yum:

Pizza Dough:
1/2 Thin Crust Pizza Dough Recipe (see this previous post)

Sauce:
4-5 hearty spoonfuls of crushed tomatoes
2 tablespoons BBQ sauce

Topping:
4-6 strips bacon, cooked crispy and chopped into chunks (Pancetta would also make a classy substitute)
1/2 onion, cut into strips, sauteed, and caramelized for about 10 minutes
~28-42 grams (a decent handful) of shredded cheese (I used Sargento's Reduced-Fat Mexican Cheese mix)
handful of fresh arugula (optional--I put this on my half; the Engineer wanted "no green stuff")

Preheat oven to 500 degrees.

Roll pizza dough out onto a piece of parchment paper to desired thickness. Spread crushed tomatoes and BBQ sauce onto dough. Top with bacon and onions.

Bake for 5 minutes. Rotate and bake for another 3 minutes. Remove from oven and sprinkle on cheese and arugula. Return to oven for another 2-3 minutes until the crust is golden brown and crackly around the edges.

Allow to cool for about 5 minutes, if you can wait that long. Cut into quarters and consume with gusto.