CARAMELIZED ONION AND CRISPY PANCETTA PIZZA
Use Pillsbury™ Thin Crust Pizza Crust to save time for this delicious pizza that can be on the table in only 35 minutes. Toppings include crisp pancetta, caramelized onions, fontina cheese and Monterey jack cheese.
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Stir in onions, thyme, salt, and pepper; cook and stir over medium-low heat 20 minutes or until onions are browned, stirring frequently.
- 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.
- Bake 8 to 10 minutes or until crust is crisp and cheese in center is melted. Sprinkle with black pepper.
Nutrition Facts : ServingSize 1 Serving
PANCETTA AND ONION PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield Two 12-inch pizzas, serves 6 to 8
Number Of Ingredients 23
Steps:
- Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the pancetta or bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch disk on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt. Slip the dough onto the preheated stone and cook until just set, about 4 minutes. Using the peel, remove the dough from the oven and top with about half the sauce and toppings - pancetta, mozzarella, onion and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.
- Whisk water and sugar in a bowl and scatter the yeast over the top. Set aside until foamy, about 10 minutes. Stir in olive oil. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the liquid to make a rough, shaggy dough. Turn out onto a lightly-floured work surface and knead until smooth and elastic, about 5 minutes. If the dough seems wet, add just enough flour to prevent sticking. Brush a large bowl with olive oil. Form the dough into a ball, rotate it around the bowl to coat and place it seam-side down in the bowl. Cover the bowl tightly with plastic wrap. Set aside at room temperature, until doubled, about 1 1/2 hours. Or cover and refrigerate overnight. If refrigerating bring to room temperature about 30 minutes before forming. Yield: Makes 1 1/2 pounds of dough, enough for 2 (12 inch) pies
- Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and cook until golden but not dark brown, about 20 seconds. Using your hands, crush the tomatoes and add them to the pot along with 1/2 cup water, basil, and season with salt. Bring to a boil, reduce heat to medium-low and simmer until the sauce thickens, about 15 minutes. Serve.
PANCETTA AND ONION PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 2 12-inch pizzas, serves 6-8
Number Of Ingredients 23
Steps:
- 1. Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the pancetta or bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
- 2. Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch disk on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt. Slip the dough onto the preheated stone and cook until just set, about 4 minutes.
- 3. Using the peel, remove the dough from the oven and top with about half the sauce and toppings - bacon, mozzarella, leek, and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.
- Nutrition Information (per serving-analysis done for 8): Calories: 370 Total Fat: 16 grams Saturated Fat: 6 grams Total Carbohydrates: 41 grams Protein: 14 grams Sodium: 1022 milligrams Cholesterol: 30.5 milligrams Fiber: 2 grams
- 1. Whisk water and sugar in a bowl and scatter the yeast over the top. Set aside until foamy, about 10 minutes. Stir in olive oil.
- 2. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the liquid to make a rough, shaggy dough. Turn out onto a lightly-floured work surface and knead until smooth and elastic, about 5 minutes. If the dough seems wet, add just enough flour to prevent sticking.
- 3. Brush a large bowl with olive oil. Form the dough into a ball, rotate it around the bowl to coat and place it seam-side down in the bowl. Cover the bowl tightly with plastic wrap. Set aside at room temperature, until doubled, about 1 1/2 hours. Or cover and refrigerate overnight. If refrigerating bring to room temperature about 30 minutes before forming. Yield: Makes 1 1/2 pounds of dough, enough for 2 (12 inch) pies
- 1. Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and cook until golden but not dark brown, about 20 seconds. Using your hands, crush the tomatoes and add them to the pot along with 1/2 cup water, basil, and season with salt. Bring to a boil, reduce heat to medium-low and simmer until the sauce thickens, about 15 minutes. Serve. Yield: Makes about 3 cups
PIZZA WITH ASPARAGUS, SPRING ONIONS, PANCETTA, AND RICOTTA
In late spring, when California asparagus are still available and the Cakebread garden is yielding the year's first onions, Brian makes this delicate pizza bianca (a "white pizza," or pizza without tomato sauce). The fresh-dug onions haven't been cured yet, so they don't have papery skins, and their flavor is mild. Many supermarkets sell "spring onions" that look like thick scallions with a bulbous root end. They would work in this recipe, as would leeks or even cured yellow onions, but uncured onions have the most delicate taste. Choose a fresh ricotta without pectin or other stabilizers. The Bellwether Farms ricotta from neighboring Sonoma County is our favorite.
Yield makes four 8-inch pizzas
Number Of Ingredients 10
Steps:
- Heat a large, wide-bottomed pot over medium heat. Add the olive oil, onions, and a large pinch of salt. Cook until the onions are soft, about 30 minutes, stirring occasionally and lowering the heat if needed to keep them from browning. Let cool.
- Snap off the woody ends of the asparagus. Slice the trimmed spears on the diagonal about 1/4 inch thick.
- Bring a pot of salted water to a boil over high heat. Add the asparagus and cook until tender, 1 to 2 minutes. Drain and rinse with cold water to chill quickly. Pat dry.
- Season the ricotta with salt and white pepper.
- At least 45 minutes before baking, put a pizza stone on the bottom rack of the oven and preheat the oven to its highest setting (500°F to 550°F).
- With lightly floured fingers, flatten a ball of pizza dough into a round on a lightly floured work surface. Pick up the round with both hands and, grasping the round by an edge, rotate the dough clockwise between your fingertips, always holding it by the edge. As you rotate the dough, stretch it into an 8-inch circle; the dough will also stretch and lengthen from its own weight. Alternatively, drape the flattened round over your lightly floured knuckles and rotate the dough, moving your knuckles slightly farther apart, until the round stretches into an 8-inch circle.
- Place on a pizza peel lightly dusted with cornmeal or durum flour. Work quickly now to prevent sticking.
- Using one-quarter of the onion mixture, spread it evenly over the surface of the dough. Scatter asparagus over the onions, using one-quarter of the total. Dollop one-quarter (4 ounces) of the ricotta on the pizza in 7 to 8 mounds. Sprinkle with 1 tablespoon Parmesan. Arrange 5 pancetta slices, still coiled in rounds, on top, spacing them evenly.
- Slide the pizza onto the pizza stone and bake until the crust is brown and crisp, 8 to 10 minutes. Remove from the oven. Cut into slices and serve hot. Repeat with the remaining three balls of dough and the remaining topping.
- Enjoy with Cakebread Cellars Sauvignon Blanc or another lean and refreshing white wine.
More about "pancetta and onion pizza recipes"
FONTINA, CARAMELIZED-ONION, AND PANCETTA PIZZA RECIPE
1998-10-01 Ingredients Pizza Dough 1 teaspoon olive oil 1 ½ ounces pancetta (Italian-style bacon) or Canadian bacon, chopped 8 cups sliced onion (about 3 …
From myrecipes.com
5/5 (8)Calories 238 per serving
From myrecipes.com
5/5 (8)Calories 238 per serving
- 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.
- 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.
WHOLE-WHEAT PIZZA WITH GRUYèRE, PANCETTA, AND …
2020-07-03 Preheat oven to 450°F. Lightly coat a pizza pan or baking sheet with cooking spray and sprinkle lightly with cornmeal. After dough has risen, punch it down and roll and stretch it out to a 12-inch circle. Place dough on the …
From eatthis.com
From eatthis.com
FONTINA, CARAMELIZED ONION, AND PANCETTA PIZZA | A …
2009-08-09 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. …
From ahintofhoney.com
From ahintofhoney.com
MUSHROOM PIZZA WITH PANCETTA AND CARAMELIZED ONIONS
2015-10-09 Roll pizza dough out to a large circle (about 12 inches). Pour a 1/2 cup of sauce in the center and spread it around evenly. Add cheese, then add mushrooms, panchetta, and onions. Place pizza in the oven to bake for …
From bakerbynature.com
From bakerbynature.com
PANCETTA PIZZA RECIPE | RECIPES.NET
2022-03-25 Render pancetta in hot skillet. Add onion and cook with pancetta until the onions caramelize. Partially cook the pizza shell on flat top. Top one side with sauce. Sprinkle …
From recipes.net
From recipes.net
PANCETTA AND ONION PIZZA | RECIPE | ONION PIZZA, PIZZA RECIPES EASY ...
Feb 25, 2017 - Get Pancetta and Onion Pizza Recipe from Food Network. Feb 25, 2017 - Get Pancetta and Onion Pizza Recipe from Food Network. Pinterest. Today. Explore. When …
From pinterest.com
From pinterest.com
PANCETTA AND ONION PIZZA RECIPE - FOOD NEWS
The whole pizza should be covered in cheese. Sprinkle the chopped basil and chopped rosemary on top of the cheese. 2. Top the cheese with the pancetta and salami. Line the pizza with the …
From foodnewsnews.com
From foodnewsnews.com
CARMELIZED ONION PIZZA WITH FONTINA AND PANCETTA RECIPE
2019-03-14 Carmelized Onion Pizza With Fontina And Pancetta Recipe. Ingredients: Pizza Dough * 1 cup warm water (105 degrees) * 1 1/4 ounce packet yeast * 3 cups all-purpose flour …
From easyhomepizzarecipes.com
From easyhomepizzarecipes.com
WHITE PIZZA WITH CHARD, PANCETTA AND CARAMELIZED ONIONS
Preheat oven to 425 degrees F. Brush the pizza dough with olive oil, and then spread on spoonfuls of ricotta cheese, then add the additional cheeses. Top with the pancetta, chard …
From thesecretingredientis.com
From thesecretingredientis.com
PANCETTA, BALSAMIC ONION AND BROCCOLINI PIZZA - PERFECT ITALIANO
Preheat the oven to 200°C. Place the slices of red onion on a baking tray and drizzle with the olive oil and balsamic vinegar. Roast for 15 minutes or until slightly charred. Remove from the …
From perfectitaliano.com
From perfectitaliano.com
PANCETTA PIZZA RECIPES ALL YOU NEED IS FOOD
1 1/2 pounds prepared pizza dough or homemade, recipe follows: All-purpose flour: Kosher salt: Olive oil, for drizzling: 1 1/4 cups prepared pizza tomato sauce or homemade, recipe follows: …
From stevehacks.com
From stevehacks.com
PANCETTA AND ONION PIZZA RECIPE | EAT YOUR BOOKS
Save this Pancetta and onion pizza recipe and more from The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds Simplified for the American Kitchen to your own online …
From eatyourbooks.com
From eatyourbooks.com
SPEEDY PIZZA WITH ONIONS AND SMOKED PANCETTA
Ingredients 125g full-fat crème fraîche 30g parmesan, finely grated Grated zest and juice 1 lemon Pinch freshly ground nutmeg 250g plain flour, plus extra to dust ½ tsp baking powder ½ …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
PANCETTA AND ONION PIZZA – RECIPES NETWORK
2014-05-20 1. Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the pancetta or bacon, …
From recipenet.org
From recipenet.org
PEAS AND PANCETTA | ALLRECIPES
Peas and pancetta are pan-fried in white wine and thyme creating a flavorful Italian-inspired side dish.
From stage.element.allrecipes.com
From stage.element.allrecipes.com
ONION AND PANCETTA PIZZA RECIPE | EAT YOUR BOOKS
Onion and pancetta pizza from Grains for Every Season: Rethinking Our Way with Grains (page 279) by Joshua McFadden and Martha Holmberg. Shopping List; Ingredients; ... If the recipe ...
From eatyourbooks.com
From eatyourbooks.com
You'll also love