1tablespoonpoultry herb blend, chopped (thyme, sage, rosemary)
½cupshredded Parmesan cheese
8ozfontina cheese, shredded
Sprinkle of cornmeal
No-Knead Pizza Dough
In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
Heat oil in a large skillet over medium heat. Add onions and salt and cook, stirring occasionally for 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally for about 30 minutes or until caramelized. Add garlic and herbs, cooking for 30 seconds. Stir in pumpkin puree, goat cheese and Parmesan cheese. Cook until cheese is melted then remove from heat.
Heat a small skillet over medium heat, add the pancetta and cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
Evenly spread the pumpkin mixture throughout pizza, leaving about ½ inch for crust. Add fontina cheese and pancetta.
Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
Remove from oven and serve immediately. Garnish with some more herbs if desired.