Preheat oven to 425 degrees.
Add bacon to a large, heavy bottomed skillet over medium high heat. Stir bacon and cook until it is cooked, but slightly underdone (about 5 minutes.) Remove bacon to a paper towel to drain and pour off all but 1 t. of the drippings. Add the onions, salt, and pepper to the pan and toss to coat. Return to burner, but drop the heat to medium low. Add the wine and scrape the tasty brown bits off the bottom of the pan with a wooden spoon or spatula. Continue cooking until the onions are mostly translucent and the liquid has cooked off. Remove from heat.
Drizzle remaining 4 T. of olive oil evenly over the dough. Scatter minced garlic on the dough and then, using tongs or a fork so you don't get burned, spread the cooked onions on top. Follow with the Gorgonzola, goat cheese and bacon.
Bake for 30-40 minutes on the bottom rack of the oven, or until cheese is bubbly and the bottom of the crust is browned to your liking. Remove from oven and allow to sit for 5 minutes before transferring to a cutting board. Top with chopped parsley, cut into large squares and enjoy!
Speed of Light English Muffins
For this recipe you will need English muffin or egg rings. If you do not have either of these, you can cut the bottom and top off of tuna cans and wash them thoroughly or use round, metal cookie or biscuit cutters. They'll stand in admirably. These are best prepared a couple hours or a day in advance so they can cool.
Master Recipe Dough
Semolina Flour or cornmeal for sprinkling
Oil as many muffin rings as you plan on using. Preheat a griddle or frying pan to approximately 325 degrees. Place rings on hot surface and sprinkle about a t. of semolina flour in the bottom of each ring. Pull of scant 1/2 c. pieces of the dough with wet hands. If you're having trouble determining what 1/2 a c. of wet dough is, use water to rinse a 1/2 c. measure and put the dough in the still wet measuring cup. It will slide right out! Gently stretch the dough to approximately the size and shape of your ring and carefully put it down on the semolina. Don't fret if it's not the exact size or shape. As it cooks, it will expand. Sprinkle the tops of the muffins with another teaspoon of semolina flour and allow to cook until the bottom crust is a lovely brown color and is crisp. Remove rings using an oven mitt or tongs and flip the muffins over. Continue cooking until second side is also golden brown and delicious and crisp. Remove to a rack to cool.
You can read more of Rebecca's recipes, kitchen tips and parenting adventures at www.foodiewithfamily.com .