Fontina, Caramelized-Onion, and Pancetta Pizza

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 Cooking Light

More From Cooking Light

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

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)

Preparation

  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.
My Notes

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

Add Note

Fontina, Caramelized-Onion, and Pancetta Pizza Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy