Portofino Pizza with Caramelized Onions and Pancetta
(from Piatto Unico, by Toni Lydecker)
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 1 16-inch pizza or two 9-inch pizzas
diced small (about 1/3 cup, packed)
Extra virgin olive oil
½ to 3/4
sea salt or kosher salt
at room temperature
2 to 3
grated fresh mozzarella
Line a lower oven rack with quarry tiles or a pizza stone (if you have either) and preheat the oven to 500°F or the maximum temperature. In a large skillet over medium-low heat, sauté the pancetta in 2 tablespoons olive oil until it has rendered most of its fat but is not crisp, about 8 minutes. With a slotted spoon, remove to a small bowl.
Add the onions to the pan; add up to 1 tablespoon more oil and cook until soft and the edges are beginning to bronze, about 15 minutes altogether. Add the sugar and salt. Continue to cook until the onions are a medium golden (they will brown more in the oven); cool to lukewarm.
Lightly oil a pizza pan or baking sheet. Gently stretch and pat the dough into a 16-inch round or two 9-inch rounds. Sprinkle the cheese over the dough. Spread the onions on top; sprinkle with the pancetta.
Place the pizza pan on the rack with the tiles for 5 minutes. Once the crust has firmed up, slide it directly onto the tiles. Bake 5 to 7 minutes longer or until the crust and topping are browned.