-
1
Heat the oven to high broil and arrange a rack in the middle.
-
2
Place bell peppers directly on the rack.
-
3
(The extra distance between the peppers and the direct heat of the broiler will cause the peppers to roast a bit before the skins blister.)
-
4
Turn peppers so that the skins blacken and blister on all sides.
-
5
Remove peppers from the oven and place in a heatproof bowl, cover tightly with plastic wrap, and let sit for about 30 minutes.
-
6
Place pancetta pieces and rosemary sprigs in a medium frying pan over medium heat.
-
7
Cook, stirring occasionally, until pancetta is slightly rendered and just browning around the edges.
-
8
Remove to a plate lined with paper towels to drain.
-
9
Return the pan (with drippings) to the heat and add onion.
-
10
Stir once and then leave to caramelize.
-
11
Stir a few more times so it doesnt stick to the pan.
-
12
It is finished once it is golden brown and softened, about 10 minutes.
-
13
Heat the oven to 400 degrees F and arrange a rack in the middle.
-
14
When peppers are cool enough to handle, remove their skins and slice them open.
-
15
Remove seeds and membranes and discard.
-
16
Slice peppers into 1/4-inch-thick strips.
-
17
Combine peppers with caramelized onion, season with salt and freshly ground pepper, and set aside.
-
18
Roll out pizza dough to a 14-by-10-inch rectangle and transfer to a baking sheet.
-
19
Brush dough with olive oil and sprinkle with kosher salt.
-
20
Distribute 1/2 of the cheese over the dough.
-
21
Spread the pepper-and-onion mixture over the pizza and top with pancetta pieces.
-
22
Sprinkle with remaining cheese.
-
23
Bake until the underside of the crust is golden brown, about 40 to 50 minutes.
