Pizza Bianca with Chicken, Caramelized Onions and Fontina

pizza bianca
Mark Boughton
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 35 mins


1tablespoon unsalted butter
1tablespoon olive oil
2large yellow onions, halved and very thinly sliced
1tablespoon fresh thyme, plus 1 teaspoon, divided
1/2teaspoon kosher salt
Coarsely ground black pepper
1/4teaspoon sugar
1 (12-inch) thin pizza crust
1cup shredded Fontina cheese (4 ounces)
1 1/2cups shredded rotisserie chicken
Chopped chives, for garnish


  1. Preheat oven to 450F.
  2. Heat butter and oil in a large skillet over medium-high heat. Add onions, 1 tablespoon fresh thyme, salt and pepper, and cook, stirring occasionally, until onions begin to wilt, about 10 minutes. Add sugar, lower heat, and continue cooking until onions are soft and brown, about 15 minutes.
  3. Place pizza crust on a baking sheet. Sprinkle with Fontina and top with chicken and onion mixture. Bake 10 to 15 minutes, until cheese is melted and bubbling. Sprinkle remaining thyme and chives over pizza, and slice into wedges.

—Recipe by Laraine Perri for, May 2011.

Want more help? Check out this step-by-step video on caramelizing onions.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 950
  • Fat 47g
  • Saturated Fat 20g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 10g
  • Cholesterol 215mg
  • Sodium 1560mg
  • Potassium 520mg
  • Carbohydrate 53g
  • Fiber 7g
  • Sugars 8g
  • Protein 79g
  • Trans Fat 1g
  • Vitamin A 15%
  • Vitamin C 10%
  • Calcium 60%
  • Iron 15%
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