Barely Buzzed Apple and Bacon Pizza | culture: the word on cheese
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Barely Buzzed Apple and Bacon Pizza

Barely Buzzed Apple and Bacon Pizza

Beehive Staffer Katie Johnson


  • Pizza dough store bought or homemade
  • 2 tablespoons butter
  • ½ of medium yellow onion cut into half rings
  • 2 tablespoons pine nuts.
  • Pinch of salt
  • 1 teaspoon sugar optional
  • 3-4 slices bacon
  • ½ apple sliced into ⅛” wedges
  • 3-4 teaspoons cornmeal
  • 1 cup of Barely Buzzed
  • Pizza sauce store bought or homemade


  • ►Heat the oven to 450°F and sprinkle cornmeal on baking sheet. Set aside.
  • ►Heat butter in a saute pan over medium-high. Add onion and spread evenly, stirring occasionally. Cook for a minute or so and then lower heat to medium-low for 10 minutes, or until onions turn a translucent brown.
  • ►Add pine nuts to pan and brown alongside onions.
  • ►Sprinkle salt and sugar over the onions. Cook for another 15 minutes and add water to pan if onions start to dry out. Set aside.
  • ►Cook bacon on stovetop or in microwave until crisp. Cool and then chop into ½” chunks.
  • ►Stretch your pizza dough to 8” pizza round. Use cornmeal or flour to prevent sticking and place dough on prepared baking sheet.
  • ►Spread pizza sauce over dough and top with Barely Buzzed cheese to desired cheesiness. Add apple slices, bacon, caramelized onions, and pine nuts.
  • ►Bake for 12-16 minutes on a lower oven rack until cheese is golden brown. Turn pizza occasionally to prevent uneven cooking. Sprinkle additional Barely Buzzed if desired before serving.

Beehive Cheese

When you take a bite of Beehive Cheese, it melts like butter in your mouth. That’s because Beehive Cheese is made from the creamiest milk in Utah and lovingly crafted into superior cheese by a family who shares a passion for the artisan way of life. In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple way of life as cheese makers. They traded their grinding commute and laptops for quiet pre-dawn mornings sitting with 500 gallons of farm-fresh milk carefully mixing and warming it for hours to develop their unique cheese. Delighting in the sweet smell of warm milk, they fell in love with the natural rhythms of making cheese the old fashioned way. The long days of polishing their recipe and the months spent waiting with an artisan’s patience for wheels to ripen to perfection have made our cheeses some of the best in America. The Beehive Cheese family is delighted to share our passion with you.

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