Fontina, Caramelized-Onion, and Pancetta Pizza

Fontina, Caramelized-Onion, and Pancetta Pizza Recipe
BECKY LUIGART-STAYNER
This simple thin-crust pizza recipe was developed by Chicago chef John Hogan.

Yield:

2 (9-inch) pizzas (serving size: 2 slices)

Recipe from

Nutritional Information

Calories 238
Caloriesfromfat 28 %
Fat 7.3 g
Satfat 2.7 g
Monofat 3.4 g
Polyfat 0.7 g
Protein 8.6 g
Carbohydrate 34.8 g
Fiber 3.1 g
Cholesterol 16 mg
Iron 2 mg
Sodium 300 mg
Calcium 87 mg

Ingredients

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)

Preparation

Prepare the Pizza Dough according to directions.

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.

Preheat oven to 475°.

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.

Note:

October 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note