Pizza with potatoes, onions and bacon

Ingredients:

• 4 sweet onions, thinly sliced
• 4 tbsp. l. olive oil
• 450g store-bought pizza dough, leave at room temperature for 4 hours
• 110 g of grated Monterey Jack cheese
• 110 gr. grated parmesan
• 1 container (700 g) garlic mashed potatoes, preferably Good & Gather, at room temperature
• 6 fried strips of bacon, cut into pieces
• 1/4 tsp red chili flakes
• 1/4 cup Greek yogurt, thinned slightly with water
• 1 tbsp chopped fresh chives

Preparation:

1. In a slow cooker, combine the onion, 2 tablespoons oil, and a pinch of salt. Cook over low heat, stirring about every hour, until deep golden brown, 8-10 hours. One hour before the end of the cooking time, uncover the slow cooker and cook uncovered.
2. Preheat oven to 200°C.
3. Roll out the dough to fit a 27x42cm baking pan or a large round pizza pan.
4. Drizzle the remaining 2 tablespoons of olive oil over the top and prick the entire surface with the tines of a fork to prevent bubbles. Bake, checking every few minutes to prevent burning, until lightly golden in the center, about 15 minutes. Remove from the oven and set aside. Leave the oven on.
5. In a medium bowl, combine the Monterey Jack and Parmesan cheese. Add half of the cheese mixture to the mashed potatoes.
6. Spread the mashed potatoes evenly over the crust. Add the caramelized onions, bacon, chili flakes, and remaining cheese. Bake until the cheese is melted and the edges are golden brown, 8-10 minutes. Drizzle with yogurt and sprinkle with chives.