This is a nice dinner for a cold winter evening. It doesn’t take too long to make it, and you don’t have to have a lot of ingredients on hand. I used a pizza stone, but you can bake it on a circular pizza tray if you choose.
Preheat the oven to 425 degrees.
Start with Garvey’s organic Irish brown bread mix (or your own recipe for a soda bread). Mix half of the package (1/2 pound, roughly) with 3/4 cup of plain whole milk yogurt, knead it for a bit, then place it on your pizza stone and spread it out a bit so it is the size and shape that you want your pizza to be. Set it aside.
Take 1/2 pound of sliced bacon, cut each slice in half, and saute the bacon in a frying pan in just a tiny bit of olive oil (medium-high heat) until it is just done. While the bacon is cooking, slice two onions extremely thin; when the bacon is done, add the onions to the pan with a hearty shake of all-purpose seasoning. Cook it all together over medium heat, stirring periodically with a fork, until the onions get slightly soft; then turn off the heat and use a fork or a slotted spoon to remove the bacon and onions from the pan to a paper towel-lined plate to drain.
With a fork, mix together one egg yolk, 1/2 cup of ricotta cheese (or soft farmer’s / Georgic cheese), and 1/4 cup of plain whole milk yogurt. Spread it on the pizza dough, then cover it with slices of cave-aged Gruyere, then cover that with fresh basil leaves, then top it all with the bacon and onion mixture. Put the whole thing into the oven for 25 minutes. Be extremely careful when you take it out, as it will be tremendously hot Slice it up with a pizza cutter and enjoy!