Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light October 1998

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Credit: BECKY LUIGART-STAYNER

Recipe Summary test

Yield:
2 (9-inch) pizzas (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the Pizza Dough according to directions.

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  • 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.

  • Preheat oven to 475°.

  • 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.

Nutrition Facts

238 calories; calories from fat 28%; fat 7.3g; saturated fat 2.7g; mono fat 3.4g; poly fat 0.7g; protein 8.6g; carbohydrates 34.8g; fiber 3.1g; cholesterol 16mg; iron 2mg; sodium 300mg; calcium 87mg.
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