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Fontina, Caramelized-Onion, & Pancetta Pizza

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Recipe

This is really a so great pizza, I do love the onions and cheese's flavor, especially in this recipe, they are a perfect combination, worth to try.

Yield

4
servings

Prep

15
min

Cook

45
min

Ready

60
min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 x pizza dough
*
1 teaspoon olive oil
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1 ½ ounces bacon
pancetta (Italian-style) or Canadian, chopped
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8 cups onions
sliced, about 3 large
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1 tablespoon thyme
chopped fresh
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½ teaspoon salt
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½ teaspoon white pepper
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1 tablespoon olive oil
divided
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¾ cup fontina cheese
shredded, divided
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1 x thyme sprigs
optional
*
1 x black pepper
cracked, optional
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Ingredients

Amount Measure Ingredient Features
1 x pizza dough
*
5 ml olive oil
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43.3 ml/g bacon
pancetta (Italian-style) or Canadian, chopped
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1.9 l onions
sliced, about 3 large
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15 ml thyme
chopped fresh
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2.5 ml salt
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2.5 ml white pepper
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15 ml olive oil
divided
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177 ml fontina cheese
shredded, divided
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1 x thyme sprigs
optional
*
1 x black pepper
cracked, optional
* Camera

Directions

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 1½ 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.



Back to top arrow * not incl. in nutrient facts

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 26451% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 709mg 30%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 16%
Sugars g
Protein 23g
Vitamin A 4% Vitamin C 28%
Calcium 17% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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