BECKY LUIGART-STAYNER
Yield
2 (9-inch) pizzas (serving size: 2 slices)

This simple thin-crust pizza recipe was developed by Chicago chef John Hogan.

How to Make It

Step 1

Prepare the Pizza Dough according to directions.

Step 2

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.

Step 3

Preheat oven to 475°.

Step 4

Brush each prepared pizza crust with 1 1/2 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.

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Ratings & Reviews

AnnaBellaBoom's Review

JennySmith
May 15, 2012
Great recipe! Used it as a baseline with a few minor changes: I used a mixture of red, white, and yellow onions and let them caramelize on very low heat for close to 2 hours. I didn't have fontina, so I used an equal amount of a mixture of whatever I could find in the fridge -- a bit of manchego, parmesan, tomme, gruyere, and some sort of soft blue cheese... stilton, maybe? I also par-baked the crusts for 6 minutes before adding the toppings. I cooked one pizza on a pizza stone and one on a cookie sheet. Found that the one on the pizza stone had a MUCH crisper crust, especially after sitting on the still-hot stone for about 10-15 min. Served with a simple romaine salad with radishes and buttermilk dressing... excellent summer meal, but will eat all year round!

krismith1's Review

LacyJo
January 20, 2012
N/A

KristiO's Review

AnnaBellaBoom
July 05, 2011
So yummy, my husband loved it as well - I'll probably add some more onions next time.

gretcheepoo's Review

gretcheepoo
March 24, 2011
I've been holding on to this recipe for a long time and finally got up the nerve to make it. The homemade dough is definitely worth the time to make it, but I had issues getting it to rise since I made in the dead of winter. I ended up turning my oven on the "warm" setting and putting it in front of the vent. Everything else went smoothly and we LOVED it.

JennySmith's Review

KirkandCandis
October 16, 2010
This pizza was very tasty and we will likely make another. I halved the recipe, as I was only making one pizza and I used prosciutto because I couldn't find pancetta. Whereas other reviewers talked about putting an apple or a pear on top of the pizza, I didn't do that, but I do see that it would be a nice addition for next time! I could also see adding a few chopped nuts...like cashews or something to the pizza to give it a little salt & crunch. We served this pizza with a simple salad. A perfect Friday night at home!

KirkandCandis's Review

krismith1
October 12, 2010
This pizza was so delish! I love, love, love fontina cheese! My husband and I both loved it. It was nice and light and I served it with an Arugula salad with honey dijon dressing! To die for!!! This recipe will definitely be in rotation on a regular basis!

aeroncaskb's Review

aeroncaskb
June 10, 2009
I have made this several times now...and it's reliably delicious! Take the time to use homemade dough. It's worth it. I do use a bit more cheese and pancetta than what is called for. Not as "light" but very very tasty!!

LacyJo's Review

KristiO
January 19, 2009
LOVED this pizza!! It tasted SO good - especaially for not having a sauce. I, also, did it the easy way and got a pre-made crust. I also used both the canadian bacon AND pancetta and used a little more of both than the recipe calls for. Slicing the onions and grating the cheese is the hardest part - if you do that ahead of time, it's really pretty easy! I also added a little smoked swiss/cheddar cheese that I had leftover in the fridge. It was delicious!