Pizza with Sauteed Endive, Bacon and Fontina

• 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)

1. Heat olive oil in heavy large skillet over medium-high heat.
2. Add bacon and saute until crisp, about 3 minutes.
3. Add endive and saute until endive is golden, about 5 minutes.
4. Reduce heat to medium and cook until endive is tender, about 5 minutes.
5. Transfer mixture to medium bowl.
6. Stir in Parmesan and lemon juice.
7. Season topping with salt and pepper.
8. (Can be prepared 4 hours ahead.
9. Cover and chill.)
10. Preheat oven to 500F.
11. Place crust on large baking sheet.
12. Spoon topping over crust, leaving 1-inch border around edge.
13. Sprinkle Fontina over topping.
14. Bake pizza until cheese melts and crust is crisp, about 8 minutes.
15. Cut pizza into wedges.

olive oil, bacon, endive, parmesan cheese, lemon juice, crust, cheese

Taken from www.epicurious.com/recipes/food/views/pizza-with-sauteed-endive-bacon-and-fontina-1657 (may not work)