- 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)
- 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.