6 strips bacon, chopped
1 Tbsp butter
1 large yellow onion, thinly sliced
3/4 tsp kosher salt
1 Tbsp balsamic vinegar
1 ball pizza dough
1 Tbsp olive oil
1 cup apple butter
1/2 tsp crushed red pepper flakes
4 ounces Gouda cheese, shredded
4 ounces sharp white cheddar, shredded
2 cups baby arugula

Preheat oven to 500°F. Place pizza pan or stone in oven to heat up.

In a medium skillet cook bacon over medium heat until starting to crisp up. Remove from pan and drain most of the rendered fat out of the pan, leaving about 1 tablespoon.

Add the butter to the pan with the bacon drippings, as well as the onions onions. Toss onions to coat and season with the salt. Let onions cook without stirring, for about 5 minutes. Give the onions a stir, and continue to cook another 5 to 7 minutes. Add balsamic vinegar and stir to incorporate. Continue cooking until onions are caramelized and broken down, another 10 minutes. Remove from heat and set aside until ready to build pizza.

Form pizza crust on parchment paper or pizza peel that’s been lightly dusted with cornmeal. Brush olive oil on the outside crust of the pizza dough. Spread the apple butter over the dough as the sauce, sprinkle with crushed red pepper, then top with the cheeses, onions, and bacon.

Carefully place the pizza in the preheated oven (I use a cookie sheet) onto the pizza stone and bake for about 15 minutes, or until cheese is bubbling and browning.

Remove from the oven and let sit for about 5 minutes before slicing.

Slice pizza and top each slice with fresh baby arugula to finish. Adapted from Tide and Thyme