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Caramelized Onion and Crispy Pancetta Pizza

Blogger Cate O'Malley from Sweetnicks shares a favorite recipe.

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 (3) 2 Reviews
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  • Prep Time 25 min
  • Total Time 35 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Bacon or prosciutto can be substituted for the pancetta.

Goat cheese is also a wonderful substitution for the Fontina cheese.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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