Fried Peach And Pancetta Pizza
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil (or as needed)1 cup
Ricotta CheeseDirections:
1
Preheat an oven to 475 degrees F (245 degrees C)
2
Line baking sheets with aluminum foil
3
Sprinkle pancetta into a cold skillet and drizzle 1 teaspoon olive oil over pancetta
4
Cook and stir pancetta over medium heat until browned and caramelized, 5 to 10 minutes
5
Remove pan from heat and cool pancetta in the oil in the skillet
6
Place 1 dough quarter on a work surface and lightly dust with flour; roll into a 1/8-inch-thick irregularly shaped crust
7
Stretch dough with your hands to an even thickness; let rest on the work surface for 5 minutes
8
Repeat with remaining dough
9
Heat about 1 cup olive oil, reaching about 1/2-inch depth, in a heavy cast iron skillet over medium-high heat
10
Fry each piece of dough until browned and cooked through, about 2 minutes per side
11
The first side will be lighter than the second side
12
Drain the crusts on paper towels
13
Transfer pizza crusts, lighter-side up, to prepared baking sheets
14
Spread about 2 tablespoons ricotta cheese onto each crust using the back of a spoon
15
Sprinkle about 1/2 teaspoon fresh thyme over ricotta layer
16
Sprinkle pancetta over the ricotta-thyme layer; season with black pepper
17
Nestle about 5 peach slices onto each pizza, working around the pancetta pieces
18
Sprinkle 1 tablespoon Parmesan-Reggiano cheese over each pizza
19
Drizzle about 1 teaspoon extra-virgin olive oil over Parmesan-Reggiano layer
20
Bake in the preheated oven until cheese is melted and peaches are lightly browned and tender, 12 to 15 minutes
21
Cool pizzas for 5 to 10 minutes on the baking sheet