One of the things we like to do is splurge a bit on Friday night - the weekend is upon us, we've been good all week . . . if we had any hair we'd let it down and go wild. Sadly we are both folliclely challenged so we often turn to food for our wild times.
Friday often becomes 'comfort food night', as a result.
Tonight I wanted pizza and I selected this pizza from a 1998 Cooking Light magazine. I had some fontina and fresh thyme I needed to move out of the fridge so with the help of google I found this recipe. When I noticed that it had but 240 calories per serving (two slices) I was sold.
I do believe that this is in the running for the 'best thing I cooked in 2011'. I could barely restrain myself with 2 slices.
Paul ate 6.
I was shocked at how delicious it was . . . I'm not sure why - I love the sweetness of caramelized onions, salty pancetta, nutty fontina, and adore thyme. Throw all of that on a pizza and I was destined to purr.
The only surprise was why the hell hadn't I made this before?
The fine folks at Cooking Light provide a recipe for pizza dough (which I made) but you could make your own if you have a favourite or even buy a dough fromthe grocery shop or your favourite pizzeria.
Fontina, Caramelized-Onion, and Pancetta Pizza
Pizza Dough
1 teaspoon olive oil
1 1/2 ounces pancetta (Italian-style bacon) or Canadian bacon, chopped
8 cups sliced onion (about 3 large)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon olive oil, divided
3/4 cup (3 ounces) shredded fontina cheese, divided
Thyme sprigs (optional)
Cracked black pepper (optional)
Prepare the Pizza Dough according to directions.
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.
Preheat oven to 475°.
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.
Yield: 2 (9-inch) pizzas (serving size: 2 slices)
I can see that you are a Cooking Light fan Jerry. Fontina is one of those Italian cheeses that can't be missed.
Posted by: bellini | January 08, 2011 at 09:44 AM
I am belini - I think more than half of the recipes we try are from CL. I agree with you about fontina - great texture and wonderful complex flavour. Mind you, the last thing I need these days is another cheese that I LOVE! LOL
Posted by: JDeQ | January 09, 2011 at 07:38 AM
Perfect winter pizza! I do my 'anything goes' meal on Sunday - next Sunday is this. I don't do tomato-based pizzas in winter (a quirk, I know) and I'm really starting to love 'white' pizzas - which are everywhere here.
Posted by: katie | January 10, 2011 at 04:46 AM
Given the dismal quality of tomatoes this time of the year I agree about the need for white pizzas in the winter!
Posted by: JDeQ | January 13, 2011 at 09:46 AM
This sounds delicious, Jerry! And so few calories - I think it works with a diet as well!
Posted by: nancyhol | January 16, 2011 at 03:49 PM