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A gruyere, bacon & caramelised onion 'pizza'


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a thin layer of oil in a heavy-bottomed pan and cook the bacon until crisp. Drain on kitchen paper towels and set aside.
  • Then add the onion to the pan and cook until golden. Also drain well.
  • Heat the vegie oil in a pan over a moderate heat and fry the garlic until golden. Don’t burn! Drain and put the garlic on the paper towels with the bacon.
  • Then process the drained oil with 1 packed cup parsley and season well. Taste for seasoning and set aside.
  • Cut the pastry sheets into large rounds. Place the rounds on 2 lightly oiled baking sheets, spread the onion over the top, sprinkle with the gruyere, leaving an edge, and cook in the oven for about 12-15 mins until golden. Then scatter the bacon and garlic chips on top and drizzle with the parsley oil and sour cream. 



  • olive oil
  • 1 thick cut piece of bacon, cut into lardons crossways
  • 2 onions, halved & sliced
  • ½ cup vegetable oil
  • 2 garlic cloves, finely sliced
  • 1-2 bunches Italian (flat leaf) parsley leaves
  • sea salt & freshly ground pepper
  • 2 puff pastry sheets
  • olive oil spray
  • grated gruyere cheese
  • sour cream, mixed with a little cold water

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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