Pizza with Sauteed Endive, Bacon and Fontina |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 teaspoon olive oil |
2 bacon slices, cut into 1/4-inch pieces |
6 medium-size heads belgian endive, cut crosswise into 1/2-inch-thick slices (about 6 cups) |
3 tablespoons freshly grated parmesan cheese |
1 teaspoon fresh lemon juice |
1 12-inch-diameter baked cheese pizza crust |
1 1/2 cups grated fontina cheese (about 5 ounces) |
Directions:
1. Heat olive oil in heavy large skillet over medium-high heat. Add bacon and sauté until crisp, about 3 minutes. Add endive and sauté until endive is golden, about 5 minutes. Reduce heat to medium and cook until endive is tender, about 5 minutes. Transfer mixture to medium bowl. Stir in Parmesan and lemon juice. Season topping with salt and pepper. (Can be prepared 4 hours ahead. Cover and chill.)
2. Preheat oven to 500°F. Place crust on large baking sheet. Spoon topping over crust, leaving 1-inch border around edge. Sprinkle Fontina over topping. Bake pizza until cheese melts and crust is crisp, about 8 minutes. Cut pizza into wedges.
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