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Bacon & Onion Pizza


My brother challenged me to come up with a healthy spin on Tarte Flambee. It's an Alsatian flatbread slathered with creme fraiche and topped with crispy bacon lardons and sliced raw onion. Healthy bacon pizza? That's an oxymoron of epic proportions! But, I've come up with something that's significantly less calories and fat than the original. The crispy prosciutto is a lighter stand-in for smoky bacon and the whole wheat crust cuts back on some of the carbs. It's crunchy, salty and slightly sweet. I served the leftover portion for brunch the next day with an over easy egg on top. This recipe is adapted from a Smitten Kitchen blog post.

* Serves 4
12 Weight Watchers Points per serving (approx.)

1 ball of whole wheat pizza dough (store bought or homemade)
1 tablespoon olive oil, plus more for greasing baking sheets
3/4 cup part skim ricotta
3/4 cup part skim sour cream
1 tablespoon flour
Kosher salt and freshly ground black pepper
6 ounces prosciutto, sliced thick
1 medium onion, thinly sliced

  • Crisp the prosciutto: Preheat oven to 450 degrees. Cover a large baking sheet with foil. Place a rack on top of the baking sheet. Lay slices of prosciutto on the rack being careful not to overlap. Cook for 12-15 minutes until the fat renders out and the prosciutto becomes crispy. Transfer to a paper towel to cool/drain off any excess fat. Crumble into bite-sized pieces. Depending on the size of your pan, you may need to do this in two batches.
  • Saute the onions: Heat 1 tablespoon of olive oil in a skillet over medium low heat. Add the onions and cook until softened and just barely starting to caramelize, about 15 minutes. 
  • Prepare the cheese base: Whisk together the ricotta, sour cream and flour (or blend in a food processor if you want it silky smooth). Season with salt and pepper. 
  • Par-bake the crust: Turn the oven up to 500 degrees. Lightly brush two large baking sheets with olive oil. Divide the ball of dough into 4 equal pieces. Roll each piece into rounds and bake for 5 minutes.
  • Assemble the pizzas: Pull the pizzas from the oven. Spread each with the ricotta/sour cream mixture, top with onions, and prosciutto crumbles. Continue baking for 5 more minutes or until the crust is crispy and the toppings are warmed through.

Tips & Tricks

  • Don't be tempted to leave the flour out of the cream mixture. Since part-skim products are slightly runnier than full-fat, the flour helps absorb any excess liquid.
  • Since the prosciutto is being cooked, it isn't necessary to buy the super expensive Imported stuff. Lower priced Domestic will work just fine here. 


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