Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
2 1/2
teaspoons olive oil
8
oz pancetta (Italian-style bacon) or Canadian bacon, chopped
2
medium onions, chopped (1 cup)
1
tablespoon chopped fresh thyme
1/2
teaspoon salt, if desired
1/2
teaspoon white pepper
3/4
cup shredded fontina cheese (3 oz)
4
oz Monterey Jack cheese, shredded
Cracked black pepper
Preparation
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.
