Fontina, Caramelized-Onion, and Pancetta Pizza Recipe

Chicago chef John Hogan created this simple thin crust pizza recipe that is certain to make your mouth water. The combination of cheeses with the onion and pancetta make for a scrumptious meal all the more rewarding for the fact that each slice contains only 238 calories. (This figure supports the premise that you will only eat one slice. Once you try it, you are on your own and no longer my caloric responsibility.)

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This recipe will yield 2 9-inch pizzas.

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)

Directions

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.

3. Add onions, thyme, salt, and white pepper; cook 25 minutes or until onions are browned, stirring frequently.

4.  Preheat oven to 475°.

5. Brush each prepared pizza crust with 1-1/2 teaspoons oil; top each with half of onion mixture.

6. Sprinkle half of cheese over each pizza.

7. Bake at 475° for 9 minutes or until crusts are crisp.

8. Cut each pizza into 8 wedges.

9. Garnish with thyme sprigs and sprinkle with black pepper, if desired.

 Take a bite and close your eyes or the other way around. Either way, you will be happy.

(Source)

Posted by M Dee Dubroff, on August 13, 2012 at 9:00 AM