Categories: Pizza
Ingredients
- 2 packages sliced pancetta, chopped
- 1 lb. fresh Brussels sprouts, trimmed and halved
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 2 tbsp butter
- 2 sweet onions, thinly sliced
- Pizza Crust (see recipe)
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 1/2 cups shredded fontina cheese, divided
- 1/2 cup grated fresh Parmesan
Directions
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In a large skillet, cook pancetta over medium heat until crisp. Remove pancetta using a slotted spoon and let drain on paper towels, reserving drippings in skillet.
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Heat drippings over medium-high heat; add sprouts and cook, stirring occasionally, until browned and tender, about 8 minutes. Add vinegar and salt; cook, stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat.
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In another large skillet, melt butter over medium heat. Add onion, and cook, stirring occasionally, until caramel colored, about 30 minutes. Remove from heat, and set aside.
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eheat oven to 450.
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Brush Pizza Crust with olive oil and sprinkle with garlic. Top 1 cup fontina, onion, sprouts and pancetta, leaving a 1/2-inch border around edges. Top with remaining 1/2 cup fontina and Parmesan.
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Bake until crust is browned and cheese is melted, 15 to 20 minutes.