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Fontina, Caramelized-Onion, and Pancetta Pizza

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.

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)

Nutrition 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

How to Make It

  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.