I have made this several times now...and it's reliably delicious! Take the time to use homemade dough. It's worth it. I do use a bit more cheese and pancetta than what is called for. Not as "light" but very very tasty!!
Fontina, Caramelized-Onion, and Pancetta Pizza
aeroncaskb Posted: 06/10/09
gretcheepoo Posted: 03/24/11
I've been holding on to this recipe for a long time and finally got up the nerve to make it. The homemade dough is definitely worth the time to make it, but I had issues getting it to rise since I made in the dead of winter. I ended up turning my oven on the "warm" setting and putting it in front of the vent. Everything else went smoothly and we LOVED it.
LacyJo Posted: 01/19/09
LOVED this pizza!! It tasted SO good - especaially for not having a sauce. I, also, did it the easy way and got a pre-made crust. I also used both the canadian bacon AND pancetta and used a little more of both than the recipe calls for. Slicing the onions and grating the cheese is the hardest part - if you do that ahead of time, it's really pretty easy! I also added a little smoked swiss/cheddar cheese that I had leftover in the fridge. It was delicious!
JennySmith Posted: 10/16/10
This pizza was very tasty and we will likely make another. I halved the recipe, as I was only making one pizza and I used prosciutto because I couldn't find pancetta. Whereas other reviewers talked about putting an apple or a pear on top of the pizza, I didn't do that, but I do see that it would be a nice addition for next time! I could also see adding a few chopped nuts...like cashews or something to the pizza to give it a little salt & crunch. We served this pizza with a simple salad. A perfect Friday night at home!
KirkandCandis Posted: 10/12/10
This pizza was so delish! I love, love, love fontina cheese! My husband and I both loved it. It was nice and light and I served it with an Arugula salad with honey dijon dressing! To die for!!! This recipe will definitely be in rotation on a regular basis!
KristiO Posted: 07/05/11
So yummy, my husband loved it as well - I'll probably add some more onions next time.
AnnaBellaBoom Posted: 05/15/12
Great recipe! Used it as a baseline with a few minor changes: I used a mixture of red, white, and yellow onions and let them caramelize on very low heat for close to 2 hours. I didn't have fontina, so I used an equal amount of a mixture of whatever I could find in the fridge -- a bit of manchego, parmesan, tomme, gruyere, and some sort of soft blue cheese... stilton, maybe? I also par-baked the crusts for 6 minutes before adding the toppings. I cooked one pizza on a pizza stone and one on a cookie sheet. Found that the one on the pizza stone had a MUCH crisper crust, especially after sitting on the still-hot stone for about 10-15 min. Served with a simple romaine salad with radishes and buttermilk dressing... excellent summer meal, but will eat all year round!