Prep time: 30 minutes
Cook time: 40 to 45 minutes


  • 1 (14—16-oz.) ball pizza dough
  • 1/2 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, halved and sliced
  • 1 (4-oz.) package sliced pancetta
  • 8 oz. fresh mozzarella cheese, torn into 1/2-inch pieces
  • Chopped fresh rosemary and freshly grated Parmigiano Reggiano

Fig Drizzle

  • 1/4 cup Bella Sera Chianti
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 dried figs, chopped

Preheat oven to 450°F and line 2 large baking sheets with parchment paper. Divide dough into 8 equal pieces and roll each into a 6-inch circle. Place on prepared baking sheets and brush with olive oil; set aside. Melt butter in a large skillet. Add onion and cook over medium-low heat for 20 minutes, stirring occasionally or until onions are very soft and golden brown. Cook pancetta in a large skillet over medium-high heat for a few minutes on each side or until very crisp (or microwave on high between several layers of paper towels for 6 to 8 minutes). Break into 1/2-inch pieces. Top dough with equal amounts of cheese, caramelized onions and pancetta. Bake for 10 to 12 minutes or until crust is lightly browned. While pizzettes are cooking, simmer all fig drizzle ingredients in a small saucepan for 5 minutes, then puree until smooth. Top each pizzette with rosemary, Parmigiano and fig drizzle.

Make-ahead tip: Fig drizzle may be prepared several days ahead and stored, tightly covered, in the refrigerator. For easy drizzling, place in a small re-sealable bag and snip one corner off. Squeeze bag gently over pizzettes.

Pairs well With: Pinot Noir
Pinot Noir