Fontina, Caramelized Onion, and Pancetta Pizza

Another pizza recipe to add to the collection! Pizzas are my favorite lately. Since I've had so much success with my crust recipe, trying new toppings is such fun! This pizza is a venture in the "gourmet" direction. I find pancetta (Italian bacon) to be a very sophisticated ingredient. I feel important just saying the word. I can't make it sound quite as alluring as Giada does, but it doesn't stop me from trying!

Caramelizing onions is a long process. I would do it every day though. I love, love, love softly sweet caramelized onions. But time isn't a problem here because you have to wait for your pizza dough to rise anyway. Fresh thyme and white pepper add the last gourmet touches to this swanky pie. Oh! And it tastes so spectacular!

INGREDIENTS
1 recipe pizza dough
1 tsp. extra virgin olive oil
2 oz. pancetta, diced (Italian-style bacon)
8 cups onion, sliced (about 3 large)
1 Tbsp. fresh thyme, chopped
1/2 tsp. salt
1/2 tsp. white pepper
extra virgin olive oil, to brush pizza
1 1/2 cups fontina cheese, shredded
thyme and freshly cracked black pepper, to garnish

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. While dough is rising, heat 1 tsp. olive oil in a large skillet over medium heat. Add pancetta and saute for 2 minutes. Add onions, thyme, salt, and white pepper. Cook 25 minutes until onions are soft and golden brown, stirring frequently.

3. Preheat oven and pizza stone to 450 F.

4. Lightly brush the prepared pizza crust with olive oil. Top with the onion mixture. Sprinkle with cheese. Bake for 8-10 minutes in the preheated oven until the cheese is melted and the crust is puffy and golden brown. Remove from the oven and garnish with thyme and cracked black pepper. Let sit for 5 minutes before slicing.

Makes 1 large pizza.

(Adapted from Cooking Light)