Caramelized Onion and Crispy Pancetta Pizza

 

1

can (11oz) Pillsbury® refrigerated thin pizza crust

2 1/2

teaspoons olive oil

8

oz pancetta (Italian-style bacon) or Canadian bacon, chopped

2

medium onions, chopped (1 cup)

1

tablespoon chopped fresh thyme

1/2

teaspoon salt, if desired

1/2

teaspoon white pepper

3/4

cup shredded fontina cheese (3 oz)

4

oz Monterey Jack cheese, shredded

Cracked black pepper

• 1 Heat oven to 475°F. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet; starting at center, press dough into 15x10-inch rectangle.
• 2 In large nonstick skillet, heat 1 teaspoon of the olive oil over medium-high heat; stir in pancetta. Cook and stir 2 minutes or until pancetta is crisp.
• 3 Stir in onions, thyme, salt, and pepper; cook and stir over medium-low heat 20 minutes or until onions are browned, stirring frequently.
• 4 Brush dough with the remaining 1 1/2 teaspoons olive oil; top with half of onion mixture, to within 1/2 inch of edges. Sprinkle cheeses over pizza and top with remaining onion mixture.
• 5 Bake 8 to 10 minutes or until crust is crisp and cheese in center is melted. Sprinkle with black pepper.