Description
A recipe for Smokey Olive, Gouda and Bacon Pizza

Ingredients

• 3 thick slices smoked bacon, preferably applewood smoked
  
• 1/2 cup coarsely chopped sweet or yellow onion
  
• 1 (14-ounce) prepared round pizza crust
  
• 1/2 cup Lindsay Spanish Olives Stuffed with Pimiento, drained, or Lindsay Large Black Ripe Pitted Olives, thickly sliced (or a combination of the two)
  
• 1/3 cup julienned well-drained bottled roasted red bell peppers
  
• 1 cup shredded smoked Gouda cheese
  
• 2 tablespoons chopped fresh basil or Italian parsley (optional)

Preparation
Prep time: 20 minutes | Cooking time: 8 to 10 minutes

Preheat oven to 450°F. Cut bacon crosswise into thin strips. In small skillet over medium heat, cook bacon and onion, stirring occasionally, until bacon is crisp and onion is golden brown, 8 to 10 minutes. Transfer mixture to paper towel to drain.

Meanwhile, place pizza crust on cookie sheet. Scatter olives and roasted peppers over crust; top with reserved bacon mixture. Sprinkle cheese evenly over pizza. Bake 8 to 10 minutes or until crust is golden brown and cheese is melted. Top with basil or Italian parsley if desired; cut into wedges.

Nutrition
Nutritional information per serving: 199 calories (91 calories from fat), 10g total fat (1g monounsaturated fat), 25mg cholesterol, 536mg sodium, 17g total carbohydrates, 1g dietary fiber, 9g protein

Serves
Makes 12 appetizer or 6 main dish servings

Variations
no information available