12 thick slices bacon, preferably applewood smoked
2 cups coarsely chopped sweet or yellow onion
4 (14 oz.) prepared 12-inch round pizza crusts
2 cups thickly sliced Lindsay® Pimiento Stuffed Spanish Manzanilla Olives or Lindsay® California Ripe Pitted Olives
1/3 cup drained Lindsay® Red Roasted Peppers, cut into thin strips
4 cups (16 oz.) shredded smoked Gouda cheese
1/2 cup 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 paper towels to drain.
Meanwhile, place pizza crusts on baking sheets.
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.
