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Bacon, Date, and Arugula Pizza




  • 1 tbsp butter or ghee
  • 1 tbsp avocado oil
  • 2 tbsp balsamic vinegar
  • 4 Natural Delights Medjool pitted dates (chopped)
  • 1 yellow onion (sliced into 1/4 in rings)
  • 45 slices bacon (cut into small strips)
  • 1/4 cup pepitas (pumpkin seeds)
  • I large or 2 small frozen pizza crusts (I used Cappello’s Gluten Free Crust)
  • 1/2 to 1 cup Goat Cheese crumbles (feta works well too)
  • 1 cup Arugula


Make the Crispy Oven Bacon

  1. Cut strips of bacon into strips and place on a parchment lined baking sheet.
  2. Set oven to 350 and place baking sheet with bacon in the oven (you don’t have to wait for it to preheat)
  3. Bake for 20 minutes or until crispy.
  4. Transfer bacon to a paper towel lined plate to drain/cool.

Make the Caramelized Onion + Date Topping (while bacon is cooking)

  1. Heat butter and oil in a saucepan
  2. Add onions and toss with oil and butter over medium heat for several minutes.
  3. Once the onions soften add the chopped dates to mixture and stir until coated. Keep heat on low/medium.
  4. After a couple of minutes, stir the onion/date mixture and add the balsamic vinegar.
  5. Keep an eye on the mixture, stirring often to incorporate for about 4-5 minutes. You want the mixture to continue to soften, but not get sticky.
  6. Turn off heat and set aside.

Make the Pizza!

  1. Place your crust on a baking sheet or pizza stone.
  2. Spread the onion/date mixture on the crust
  3. Add goat cheese, bacon, and pepitas
  4. Bake for the amount of time specified for your pizza crust
  5. Remove the pizza from oven and top with a generous handful of arugula
  6. Allow the arugula to wilt a couple of minutes and then slice/serve.
  7. Enjoy!