Fontina, Caramelized-Onion and Pancetta Pizza

This pizza was an excellent blend of sweet (onions) and savory (pancetta). We loved this pizza! I modified this recipe by combining the canadian bacon and the pancetta together and adding about a 1/4 cup more fontina. This will definitely be a keeper in our menu rotation! 

Pizza dough (either homemade or store bought. I get mine from our local organic grocers Lazy Acres)
1 Tb Olive oil
1 1/2 oz pancetta and canadian bacon combined
4 cups thinly sliced onion
1 Tb minced fresh thyme
1/2 tsp salt
1/2 tsp pepper
1/2 cup grated fontina cheese
Thyme sprigs for garnish (optional)
Cracked black pepperfor garnish (optional)

Prepare the pizza dough

Heat 1Tb in a large skillet over med-high heat; add pancetta, and saute for two mins. Add onions, salt, thyme and pepper; cook for 25 min or until onions are golden brown, stirring frequently. 

Pre-heat oven to 475 degrees.

Brush each prepared crust with olive oil; sprinkle half of the fontina on crust. Followed by the onion mixture topped with the rest of the cheese. Bake for 9 minutes or until the crust is browned. Garnish with thyme and sprinkle with pepper. 

Adapted by Cooking Light


  1. Ohmigosh! Your creations just keep getting better! Yes, this was day old when you gave it to me, but I preheated my pizza stone in a 440 degree oven and only had to leave it in for about 5 minutes. A little side salad and....well, I heard an Italian chorus singing in the wings. Soooo incredibly decadent without being heavy. Each ingredient sang its own song: the caramelized onion sang the 1st note with the pancetta/bacon combo bringing up the volume. The light cheese offered background vocals, but the crust really kept the base together. A brilliant culinary concert. Please invite me back for the next performance!

  2. This pizza is fantastic!!!!!! I get so tired of boring pizza with mozzerella and tomato sauce! This has such a delicious, unique zing to it! Thanks a bunch for posting this!


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