- 3 large sweet onions, thinly sliced
- 2 Tbsp sundried tomatoes
- 1 head garlic (intact)
- 4 cloves garlic, roughly chopped
- 1-2 C. cook ham, chopped
- 6 strips bacon, cooked and chopped
- 3 sprigs fresh rosemary
- 1 C. mozzarella cheese
- 1 1/2 C. alfredo sauce ( I used pre made stuff)
- 1 Tbsp. butter
- olive oil
- parmesan cheese (optional)
- chopped tomatoes (optional)
- pizza dough (again, I used pre made stuff)
Start by roasting your garlic and caramelizing your onions.
Preheat oven to 400Â°. Take head of garlic, chop off the top quarter and place on a sheet of foil. Drizzle with olive oil and sprinkle with salt. Place cut side down and roast for about 45 minutes, until it is brown and soft. Set aside to cool a little.
In an electric skillet set to 300Â°, melt 1 Tbsp. butter and add 1 Tbsp. olive oil. Add a layer of onions and sprinkle with salt. Keep layering onions and salt until they are all in the skillet. Let cook for about 20 minutes without stirring. Lower heat to 250Â° and stir onions. Cook, stirring occasionally, until onions are a deep golden brown, 1 to 1.5 hours.
Cook bacon and reserve about a Tbsp. of grease. Cook the additional choppedÂ garlic in grease until just fragrant, about 30 seconds.
To a food processor, add the roasted garlic,Â garlic, alfredo, 2 Tbsp. sundried tomatoes, 1 Tbsp. onions and puree until smooth.
Roll out your pizza dough onto a baking sheet, or pizza stone if you have one, and pre bake for 8 minutes (according to package directions). Let cool slightly and top with sauce, ham, the remaining onions, bacon, rosemary sprigs, and mozzarella cheese.
Bake an additional 8-10 minutes until the cheese is melted. Top with parmesan and chopped tomatoes if desired.