Sunday, February 08, 2009


makes one 12-inch pizza

1 teaspoon olive oil
2 bacon slices, cut into 1/4-inch pieces
6 medium-size heads Belgian endive, cut crosswise into 1/2-inch-thick slices (about 6 cups)
3 tablespoons freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
1 12-inch-diameter baked cheese pizza crust
1 1/2 cups grated Fontina cheese (about 5 ounces)

Heat olive oil in heavy large skillet over medium-high heat. Add bacon and sauté until crisp, about 3 minutes. Add endive and sauté until endive is golden, about 5 minutes. Reduce heat to medium and cook until endive is tender, about 5 minutes. Transfer mixture to medium bowl. Stir in Parmesan and lemon juice. Season topping with salt and pepper. (Can be prepared 4 hours ahead. Cover and chill.)

Preheat oven to 500°F. Place crust on large baking sheet. Spoon topping over crust, leaving 1-inch border around edge. Sprinkle Fontina over topping. Bake pizza until cheese melts and crust is crisp, about 8 minutes. Cut pizza into wedges.

courtesy of: Bon Appétit, April 1996

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