You are here: Home » Recipes » Pizza Bianca with Chicken and Fontina Pizza Bianca with Chicken and Fontina Recipe by Laraine PerriKitchen Tested Yield 4 servings Prep 5 mins Cook 35 mins Savory roast chicken and tender caramelized onions top this crispy-crusted pizza. Mark Boughton PrintEmail Ingredients 1 tablespoon unsalted butter1 tablespoon olive oil2 large yellow onions, halved and very thinly sliced1 tablespoon fresh thyme, plus 1 teaspoon, divided1/2 teaspoon kosher salt Coarsely ground black pepper1/4 teaspoon sugar1 (12-inch) thin pizza crust1 cup shredded Fontina cheese (4 ounces)1 1/2 cups shredded rotisserie chicken Chopped chives, for garnish Instructions Preheat oven to 450F. Heat butter and oil in a large skillet over medium-high heat. Add onions, 1 tablespoon fresh thyme, salt and pepper, and cook, stirring occasionally, until onions begin to wilt, about 10 minutes. Add sugar, lower heat, and continue cooking until onions are soft and brown, about 15 minutes. Place pizza crust on a baking sheet. Sprinkle with Fontina and top with chicken and onion mixture. Bake 10 to 15 minutes, until cheese is melted and bubbling. Sprinkle remaining thyme and chives over pizza, and slice into wedges. Want more help? Check out this step-by-step video on caramelizing onions.