Indulge in a culinary symphony of flavors with our delectable caramelized onion and crispy pancetta pizza. Embark on a taste journey where the sweetness of caramelized onions intertwines with the savory crunch of pancetta, creating a harmonious balance on a crispy pizza crust. Experience a symphony of textures and flavors as you savor each bite. Discover the secrets behind this culinary masterpiece with our easy-to-follow recipe, which includes variations for a vegetarian version and a gluten-free crust. Explore the art of creating the perfect caramelized onions, ensuring they achieve that rich golden-brown color and irresistible sweetness. Learn how to render pancetta to perfection, bringing out its smoky, salty goodness. Elevate your pizza-making skills with our expert tips and tricks, ensuring a perfectly crispy crust every time.
Here are our top 6 tried and tested recipes!
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.
PIZZA WITH CARAMELIZED ONIONS AND CRISPY BACON
Provided by Food Network
Categories appetizer
Time 4h15m
Yield 2 main course or 4 appetizer servings
Number Of Ingredients 17
Steps:
- Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
- In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.
- In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
- On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
- Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oil in a large deep frying pan over a low heat.
- Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
- Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CAPRESE PIZZA WITH CRISPY PANCETTA
The taste of Italy is at your fingertips with this delicious Caprese pizza recipe. It's an easy way to bring classic Italian ingredients to your dinner table, without booking a ticket abroad. The pancetta and fresh mozzarella give it another fresh, irresistible level of flavor. If you want a pancetta pizza that everyone will love, and devour slice-by-slice, follow the simple steps and give the ones you love a mouthful of amazing taste and crunchy texture.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 12-inch round pizza pan with cooking spray; sprinkle with cornmeal.
- In medium bowl, stir Bisquick mix, Italian seasoning, hot water and oil until soft dough forms. Place on surface lightly sprinkled with additional Bisquick mix; knead until smooth. Press dough in pizza pan. Bake 10 minutes.
- Spread pesto over warm crust. Arrange tomatoes and mozzarella in circle on top of pesto, overlapping tomato and cheese slices. Bake 15 to 20 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with pancetta and basil. Drizzle with balsamic vinegar.
Nutrition Facts : Calories 300, Carbohydrate 20 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 2 g, TransFat 1 g
PIZZA WITH CARAMELIZED ONIONS, RICOTTA AND CHARD
This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h30m
Yield One 14-inch pizza (eight slices)
Number Of Ingredients 11
Steps:
- Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
- While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
- Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
- In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
- Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 4 grams
PIZZA WITH CARAMELIZED ONIONS, FIGS, BACON AND BLUE CHEESE
Here is a recipe for pizza that calls to mind - at least this mind - the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border. It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin. The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie. Which is when, as it happens, you should make the dough as well. And we have a recipe for that as well - a version adapted from the team behind the magical Roberta's Pizza in Brooklyn.
Provided by Sam Sifton
Categories dinner, pizza and calzones, times classics, main course
Time 1h30m
Yield Serves 2
Number Of Ingredients 12
Steps:
- At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
- Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
- Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
- Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.
Nutrition Facts : @context http, Calories 1193, UnsaturatedFat 32 grams, Carbohydrate 131 grams, Fat 63 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 27 grams, Sodium 1671 milligrams, Sugar 55 grams, TransFat 1 gram
Tips:
- For a crispy crust, use a pizza stone or baking sheet preheated to a high temperature.
- To prevent the crust from becoming soggy, brush it with olive oil before adding the toppings.
- Use a combination of mozzarella and Parmesan cheeses for a flavorful and gooey topping.
- Caramelize the onions slowly over low heat until they are golden brown and sweet.
- Cook the pancetta until it is crispy and browned.
- Top the pizza with fresh arugula or basil for a pop of color and flavor.
Conclusion:
This caramelized onion and crispy pancetta pizza is a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet onions, salty pancetta, and gooey cheese is sure to please everyone. With a few simple tips, you can make this pizza at home that tastes just as good as your favorite pizzeria. So next time you're looking for a quick and tasty meal, give this recipe a try.
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