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

1. 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.

2. 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.

3. 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.

4. eheat oven to 450.

5. 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.

6. Bake until crust is browned and cheese is melted, 15 to 20 minutes.

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