Fried Peach And Pancetta Pizza Recipe

Name: Fried Peach And Pancetta Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces pancetta bacon, thickly sliced; 1 teaspoon olive oil, or as needed; 12 ounces pizza dough, or more to taste, cut into quarters; 1 tablespoon all-purpose flour, or as needed; 1 cup olive oil, or as needed; 1/2 cup ricotta cheese; 2 teaspoons chopped fresh thyme, or to taste; ground black pepper to taste; 20 slices fresh peach; 1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste; 4 teaspoons extra-virgin olive oil, or to taste

Servings: persons

8 ounces pancetta bacon, thickly sliced
1 teaspoon olive oil, or as needed
12 ounces pizza dough, or more to taste, cut into quarters
1 tablespoon all-purpose flour, or as needed
1 cup olive oil, or as needed
1/2 cup ricotta cheese
2 teaspoons chopped fresh thyme, or to taste
ground black pepper to taste
20 slices fresh peach
1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste
4 teaspoons extra-virgin olive oil, or to taste

1
Preheat an oven to 475 degrees F (245 degrees C). Line baking sheets with aluminum foil.
2
Sprinkle pancetta into a cold skillet and drizzle 1 teaspoon olive oil over pancetta. Cook and stir pancetta over medium heat until browned and caramelized, 5 to 10 minutes. Remove pan from heat and cool pancetta in the oil in the skillet.
3
Place 1 dough quarter on a work surface and lightly dust with flour; roll into a 1/8-inch-thick irregularly shaped crust. Stretch dough with your hands to an even thickness; let rest on the work surface for 5 minutes. Repeat with remaining dough.
4
Heat about 1 cup olive oil, reaching about 1/2-inch depth, in a heavy cast iron skillet over medium-high heat. Fry each piece of dough until browned and cooked through, about 2 minutes per side. The first side will be lighter than the second side. Drain the crusts on paper towels.
5
Transfer pizza crusts, lighter-side up, to prepared baking sheets. Spread about 2 tablespoons ricotta cheese onto each crust using the back of a spoon. Sprinkle about 1/2 teaspoon fresh thyme over ricotta layer. Sprinkle pancetta over the ricotta-thyme layer; season with black pepper. Nestle about 5 peach slices onto each pizza, working around the pancetta pieces. Sprinkle 1 tablespoon Parmesan-Reggiano cheese over each pizza. Drizzle about 1 teaspoon extra-virgin olive oil over Parmesan-Reggiano layer.
6
Bake in the preheated oven until cheese is melted and peaches are lightly browned and tender, 12 to 15 minutes. Cool pizzas for 5 to 10 minutes on the baking sheet.

989

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces pancetta bacon, thickly sliced, 1 teaspoon olive oil, or as needed, 12 ounces pizza dough, or more to taste, cut into quarters, 1 tablespoon all-purpose flour, or as needed, and more.

Yes, Fried Peach And Pancetta Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Peach And Pancetta Pizza

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