Makes one 12-inch pizza.

INGREDIENTS

  • 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)

    DIRECTIONS

    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.