|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 tsp. olive oil
|
| |
1.5 ozs. pancetta, chopped
|
| |
8 c. sliced onion (about 3 large)
|
| |
1 T. chopped fresh thyme
|
| |
1/2 tsp. salt
|
| |
1/2 tsp. white pepper
|
| |
1 T. olive oil, divided
|
| |
3/4 c. shredded fontina cheese, divided (about 3 ozs.)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Heat 1 tsp. olive oil in large, nonstick skillet over medium-high heat;
add pancetta and sauté for 2 mins.
|
|
|
|
Add onions, thyme, salt and white pepper. Cook 25 mins. or until
onions are browned, stirring frequently.
|
|
|
|
Preheat over to 475 degrees.
Brush each of 2 pizza crusts with 1.5 tsps. oil; top with onion mixture.
Sprinkle half of cheese over each pizza.
|
|
|
|
Bake at 475 for 9 mins. or until crusts are crisp.
|
|
|
|
Originally Submitted
12/9/2020
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Pizza - Pancetta recipe to your own private DesktopCookbook.
|
