This recipe is inspired by one of my favorite restaurants in West Hollywood, California, Zinque. Little note about me: I lived in Los Angeles for a summer during an internship program, and it was such a memorable summer. The food and the atmosphere were beyond. I will say though, the traffic was no joke.
A flatbread on their menu (that I ordered every visit) uses the same three main ingredients as seen here (1) pancetta (2) onion (3) gruyere. Ever since I left, I've been craving this every other day, so it only feels appropriate now that I have a food blog to create a recipe with the same flavors.
If you're reading this and thinking to yourself, "ew, onions are one of the main ingredients? I hate onions" don't run just yet. While yes, there are a good amount of onions, they're sautéed first, so they aren't quite as strong / bitter as you may be imagining. All of these ingredients are bold in their own right, but don't fight or slap you in the face. They merry just as they should!
Not only is this recipe great for dinner, but you can also serve it at a party for a quick little bite.
Check out the recipe below!
Pancetta, Onion, and Gruyere Flatbread
- 1 white onion
- 1 cup pancetta
- 1 - 1 ½ cups gruyere cheese
- Salt & pepper to taste
- 1 tablespoon butter can sub for olive oil
- 1 tablespoon chopped fresh parsley
- Flatbread pizza crust
- Preheat oven to 350℉.
- Dice the pancetta into tiny little squares and rough chop the onion.
- In a pan over medium heat, add the butter and cook the pancetta until browned and crispy. Remove and place on a paper towel to drain, but do not drain the oil from the pan.
- In the same pan, add diced onion and sauté with a small pinch of salt and pepper until just translucent. Be careful with the salt, pancetta and onion inherently have salt!
- On the flatbread crust, layer down the onions and pancetta. Top with cheese and bake until the cheese is melted and bubbly. About 12-15 minutes.
- Top with chopped parsley.