Ingredients
4 ounces sliced pancetta or bacon strips, finely chopped1 tablespoon plus 1 teaspoon olive oil, divided4 cups sliced onions2 tablespoons finely chopped oil-packed sun-dried tomatoes1/4 teaspoon salt1/8 teaspoon pepper1 whole garlic bulb3 tablespoons crumbled goat cheesePIZZAS:4 large portobello mushrooms2 tablespoons olive oil1/3 cup shredded part-skim mozzarella cheese3 tablespoons shredded Parmesan cheese1 tablespoon minced fresh basil or 1 teaspoon dried basil
Preparation
In a large skillet over medium heat, cook pancetta in 1 tablespoon oil until crisp. Remove to paper towels with a slotted spoon; set aside.
In the same skillet, cook and stir onions until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in the sun-dried tomatoes, salt, pepper and pancetta. Remove from the heat; keep warm.
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with remaining oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; stir in goat cheese and onions.
Brush mushrooms with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Fill mushrooms with onion mixture. Sprinkle with cheeses.
Place on a greased baking sheet. Bake at 375° for 8-10 minutes or until cheese is melted. Sprinkle with basil.
