BECKY LUIGART-STAYNER
Yield
2 (9-inch) pizzas (serving size: 2 slices)

This simple thin-crust pizza recipe was developed by Chicago chef John Hogan.

How to Make It

Step 1

Prepare the Pizza Dough according to directions.

Step 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.

Step 3

Preheat oven to 475°.

Step 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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