Fontina, Caramelized-Onion, and Pancetta Pizza

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

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

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

Prepare the Pizza Dough according to directions.

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.

Nutritional Information

Calories:

238 (28% from fat)

Fat:

7.3g (sat 2.7g,mono 3.4g,poly 0.7g)

Protein:

8.6g

Carbohydrate:

34.8g

Fiber:

3.1g

Cholesterol:

16mg

Iron:

2mg

Sodium:

300mg

Calcium:

87mg