- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
- Olive Oil, For Drizzling
- 1 whole Large Red Onion, Halved And Thinly Sliced
- 1/4 cup Brown Sugar
- 1/4 cup Balsamic Vinaigrette
- Kosher Salt To Taste
- 1/2 cup Parmesan Cheese, Grated
- 1/2 cup Goat Cheese, crumbled
- 8 slices cooked Pancetta
Preheat oven to 500 degrees.
Heat 2 tablespoons olive oil in a large skillet. Add onions, brown sugar and balsamic and toss/stir for several minutes, or until onions are brown and cooked. Set aside.
Cook Pancetta in a pan, I cook it until its crispy.
Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.
Spread onions and any liquid with the onions along the dough. Randomly sprinkle goat cheese and pancetta over the onions.
Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.