veschke
10-08-2005, 03:59 AM
This is from a CL clipping of unknown antiquity. I decided quite suddenly that I was sick of standard pizzas, and of ordering out, so yesterday I pulled out some frozen pizza dough and this recipe.
It was very good. My husband commented that the flavors were strong -- I upped the amount of meat quite a bit, so perhaps next time I would cut back on that. I don't have a baking stone and my thin-crust pizzas are never quite exactly what I want them to be, but this was certainly better than a lot I've had. It took about 40 minutes all told, which is probably what we'd have had to wait for delivery on a Friday night anyway. :-)
The recipe is for two 9-inch pizzas, so I halved it. If anyone wants the dough recipe I'll post that, too.
1 tsp olive oil
1 1/2 oz pancetta or Canadian-style bacon, chopped
8 c sliced onion (about 3 large)
1 Tbsp chopped fresh thyme
1/2 tsp salt
1/2 tsp white pepper
1 Tbsp olive oil, divided
3/4 c (3 oz) shredded fontina cheese, divided
Thyme sprigs (optional)
cracked black pepper (optional)
1. Roll out pizza dough into 2 nine-inch rounds.
2. Heat 1 tsp olive oil in a large non-stick skillet over m-h heat. Add pancetta and saute for 2 minutes. Add onions, thyme, salt, and white pepper. Cook 25 minutes or until onions are browned, stirring occasionally.
3. Preheat oven to 475.
4. Brush prepared dough with 1 1/2 tsp olive oil apiece; top each with half of onion mixture and sprinkle with half of cheese. Bake at 475 for 9 minutes or until crusts are crisp (mine took quite a bit longer than that). Cut into 8 wedges. Garnish with thyme sprigs and sprinkle with black pepper if desired.
Yields 2 nine-inch pizzas. They consider a serving to be one-quarter of a pizza.
It was very good. My husband commented that the flavors were strong -- I upped the amount of meat quite a bit, so perhaps next time I would cut back on that. I don't have a baking stone and my thin-crust pizzas are never quite exactly what I want them to be, but this was certainly better than a lot I've had. It took about 40 minutes all told, which is probably what we'd have had to wait for delivery on a Friday night anyway. :-)
The recipe is for two 9-inch pizzas, so I halved it. If anyone wants the dough recipe I'll post that, too.
1 tsp olive oil
1 1/2 oz pancetta or Canadian-style bacon, chopped
8 c sliced onion (about 3 large)
1 Tbsp chopped fresh thyme
1/2 tsp salt
1/2 tsp white pepper
1 Tbsp olive oil, divided
3/4 c (3 oz) shredded fontina cheese, divided
Thyme sprigs (optional)
cracked black pepper (optional)
1. Roll out pizza dough into 2 nine-inch rounds.
2. Heat 1 tsp olive oil in a large non-stick skillet over m-h heat. Add pancetta and saute for 2 minutes. Add onions, thyme, salt, and white pepper. Cook 25 minutes or until onions are browned, stirring occasionally.
3. Preheat oven to 475.
4. Brush prepared dough with 1 1/2 tsp olive oil apiece; top each with half of onion mixture and sprinkle with half of cheese. Bake at 475 for 9 minutes or until crusts are crisp (mine took quite a bit longer than that). Cut into 8 wedges. Garnish with thyme sprigs and sprinkle with black pepper if desired.
Yields 2 nine-inch pizzas. They consider a serving to be one-quarter of a pizza.