Fontina, Caramelized-Onion, and Pancetta Pizza

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!

So yummy, my husband loved it as well - I'll probably add some more onions next time.

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.

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!

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!

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!!

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!