3 thick slices bacon, preferably applewood smoked
1/2 cup coarsely chopped sweet or yellow onion
1 (14 oz.) prepared 12-inch round pizza crust
1/2 cup thickly sliced Lindsay® Pimiento Stuffed Spanish Manzanilla Olives or Lindsay® Ripe Pitted Olives
1/3 cup well-drained bottled roasted red bell peppers, cut into thin strips
1 cup (4 oz.) shredded smoked Gouda cheese
2 tablespoons chopped fresh basil or Italian parsley (optional)
Heat oven to 450°F. Cut bacon crosswise into thin strips. Sauté bacon and onion in a small skillet over medium heat until bacon is crisp and onion is golden brown, 8 to 10 minutes. Transfer mixture to a paper towel to drain.
Meanwhile, place pizza crust on a cookie sheet. Scatter olives and bell peppers over pizza; 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 if desired; cut into wedges. Makes 12 appetizer or 6 main dish servings.