Fontina, Caramelized-Onion, and Pancetta Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This simple thin-crust pizza recipe was developed by Chicago chef John Hogan. Ingredients:
pizza dough |
1 teaspoon olive oil |
1 1/2 ounces pancetta (italian-style bacon) or canadian bacon, chopped |
8 cups sliced onion (about 3 large) |
1 tablespoon chopped fresh thyme |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1 tablespoon olive oil, divided |
3/4 cup (3 ounces) shredded fontina cheese, divided |
thyme sprigs (optional) |
cracked black pepper (optional) |
Directions:
1. Prepare the Pizza Dough according to directions.
2. While dough is rising the second time, heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat; add pancetta, and sauté for 2 minutes. Add onions, thyme, salt, and white pepper; cook 25 minutes or until onions are browned, stirring frequently.
3. Preheat oven to 475°.
4. Brush each prepared pizza crust with 1 1/2 teaspoons oil; top each with half of onion mixture. Sprinkle half of cheese over each pizza. Bake at 475° for 9 minutes or until crusts are crisp. Cut each pizza into 8 wedges. Garnish with thyme sprigs and sprinkle with black pepper, if desired.
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