Fontina, Caramelized-Onion, and Pancetta Pizza


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

Yield: 2 (9-inch) pizzas (serving size: 2 slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 28%
  • Fat: 7.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.6g
  • Carbohydrate: 34.8g
  • Fiber: 3.1g
  • Cholesterol: 16mg
  • Iron: 2mg
  • Sodium: 300mg
  • Calcium: 87mg


  • 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)


  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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