I just made you the best pizza in the world.
I know — that phrase is overused, and I hate hearing it too. Still, after the first week of the new year, you deserve something that feels a little indulgent. You deserve pizza.
This pie is piled with caramelized shallots, roasted red peppers (double the pleasure), crispy bacon, and a generous amount of cheese. And yes — a drizzle of balsamic reduction ties everything together. The fontina and parmesan melt into something dreamy; every bite is pure flavor.
Fontina, bacon, roasted peppers — each is delicious on its own, but the balsamic glaze elevates the whole combination. It adds sweetness and tang that balances the savory, salty notes and brings the flavors into perfect harmony.
Whole Wheat Roasted Red Pepper + Fontina Pizza with Balsamic Glaze
Makes one pizza
Dough:
2 1/4 teaspoons (1 packet) active dry yeast
3/4 cup warm water
1 cup whole wheat flour
3/4 cup all-purpose flour
1 tablespoon honey
1/2 tablespoon olive oil
1/2 teaspoon salt
In the bowl of an electric mixer fitted with a dough hook, combine warm water, yeast, honey, and oil. Stir and let sit 10–15 minutes until foamy. Add the flours and salt, mixing on low until just combined, then increase to medium and knead for 5–6 minutes. If the dough is sticky, add flour 1 tablespoon at a time.
Brush a separate bowl with olive oil, place the dough inside and turn once so it’s coated. Cover with a damp towel and let rise in a warm spot for 1 1/2–2 hours, until doubled.
Pizza toppings and glaze:
2 slices thick-cut bacon
2 shallots, thinly sliced
2 roasted red peppers, cut into strips (pat dry if jarred)
1 tablespoon olive oil
2 garlic cloves, minced or pressed
6 ounces freshly grated fontina cheese
2 ounces freshly grated romano cheese, plus extra for topping if desired
1 1/2 cups balsamic vinegar
When the dough is nearly finished rising, heat a skillet over medium. Cook the bacon until crispy and the fat renders; remove with a slotted spoon. In the bacon fat, add the sliced shallots and cook over low heat for about 10 minutes, stirring occasionally, until they begin to caramelize. Set aside with the bacon. If you prefer to roast your own peppers, do so ahead of time; otherwise, use jarred roasted red peppers that have been patted dry.
Preheat the oven to 400°F (200°C).
Roll or press the dough into your desired pizza shape. Brush the surface with olive oil and spread the minced garlic over it. Sprinkle half the fontina (about 4 ounces) across the pizza, then add the caramelized shallots, roasted red pepper strips, and bacon. Top with the remaining fontina and the romano cheese. Bake 20–25 minutes, or until the crust is golden and the cheese is bubbly.
While the pizza bakes, make the balsamic reduction: pour the balsamic vinegar into a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer 15–20 minutes, until the vinegar has reduced to about 1/3–1/2 cup and has thickened. Remove from heat and let cool at least 10 minutes to thicken further.
Remove the pizza from the oven, drizzle the balsamic glaze over the top, and serve immediately.
One more note: if you’re tempted to swap the glaze for chocolate syrup, I get it — but trust the balsamic here. It’s the finishing touch that makes this pizza unforgettable.