French Onion Soup Pizza Recipe

Servings: 6

CRUST
2/3 cup water (70º to 80ºF)
2 tablespoons olive oil
1 1/2 teaspoons yeast
1/2 teaspoon salt
1 teaspoon turbinado sugar
1 cup bread flour
1/2 cup whole wheat flour
olive oil spray
3 tablespoons corn meal (1 tablespoon for the dough and 2 for the surface when rolling out dough)

TOPPING
2 tablespoons extra virgin olive oil
9 ounces pancetta, chopped
2 large onions, sliced 1/8-inch thick
9 ounces gruyere cheese, grated
4 ounces Parmesan cheese, grated

To make crust: In a glass bowl mix water, yeast, olive oil and sugar. Place all dry ingredients in the work bowl of your KitchenAid with dough hook. With #2 speed slowly add water mixture down the side of the bowl. If dough is too wet, add more flour. Run the KitchenAid 8 minutes longer. Remove dough hook. Spray dough with olive oil, cover and let proof until it has doubled in size or measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

When cycle is complete, remove dough to a surface lightly dusted with cornmeal. If necessary, knead in additional flour to make dough easy to handle. Roll or press dough cut into 3 pieces. Cover; let rest 30 minutes. Roll out each roll out and spray oil on both sides, place in 400 degree pre heated oven for 10 minutes. In a large skillet heat to med high, spray with olive oil, add pancetta and sauté 2 min. Add sliced onion and sauté on med until onion are golden and caramelized. Spread mixture on pizza crust, top with shedder Wisconsin Gruyere and parmesan cheese. Bake in a preheated over at 350 degrees for 20 min. Let rest 10 min before slicing.

Per Serving (excluding unknown items): 560 Calories; 33g Fat (52.6% calories from fat); 37g Protein; 29g Carbohydrate; 2g Dietary Fiber; 91mg Cholesterol; 1822mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.