Caramelized Onion and Crispy Pancetta Pizza

  • Prep 25 min
  • Total 35 min
  • Servings 4

Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust 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

Steps

  • 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.

  • Bacon or prosciutto can be substituted for the pancetta.
  • Goat cheese is also a wonderful substitution for the Fontina cheese.

Nutrition Facts are not available for this recipe
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