Fontina, Caramelized Onion, and Pancetta Pizza

Is it weird that I requested pizza for Mother's Day? Because I did. Jessie is the pizza queen and has so many great pizza recipes that we love trying. The only thing we changed was cutting down the onion a bit, more of a personal preference than anything. We only did 1 large onion last time, but I think 1-2 would be just right if you're wanting to scale it back a bit. If not, go for the full 3 onions!

Ingredients

1 recipe pizza dough
1 tsp. extra virgin olive oil
2 oz. pancetta, diced (Italian-style bacon)
3-4 cups onion, sliced (about 1 1/2  large onions)
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
fresh 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.

from A Hint of Honey : Adapted from Cooking Light

Thai Chicken Pizza

from A Hint of Honey

Ingredients

Peanut sauce:

1/4 cup peanut butter

1/2 cup hoisin sauce

1 Tbsp. honey

2 tsp. red wine vinegar

2 tsp. ginger, minced

2 cloves garlic, minced

2 Tbsp. roasted sesame oil

2 tsp. soy sauce

1 tsp. chili sauce (or dried chili flakes)

1 Tbsp. oyster sauce (I didn't have any so I just added another Tbsp. of water)

2 Tbsp. water

2 boneless skinless chicken breasts, cooked and diced

2 pizza dough crusts

cornmeal, for dusting

4 cups mozzarella cheese, shredded

1/2 cup white bean sprouts

1/2 cup carrots, julienned

4 scallions, slivered

2 Tbsp. fresh cilantro, chopped

roasted peanuts (optional)

Directions

1. Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil and boil gently for 1 minute. Remove from heat and set aside until cooled. Refrigerate until use.

2. Cover cooked diced chicken with enough sauce to coat. Store in refrigerator.

3. Preheat oven and pizza stone to 450 F. Spread a thin, even layer of peanut sauce over each pizza crust. Top with chicken, green onions, carrots, bean sprouts, cheese, and peanuts (optional). You can reserve half of the carrots and bean sprouts to add at the end on top of the cheese if you wish.

4. Bake each pizza about 10 minutes, until the crust is golden brown and the cheese is bubbling.

5. Sprinkle with cilantro (optional: add more carrots, bean sprouts, and peanuts).

Makes 2 pizzas.