Pesto Pizza with Tomatoes and Pancetta
pizza dough (I used the recipe below)
1/2 cup pesto
2 ounces pancetta, cubed
2 tomatoes (I used 1 roma and 1 orange), seeded and sliced into strips
3/4 cup shredded mozzarella
- Prepare pizza dough or crust on stone with cornmeal, or as directed. Preheat oven as appropriate for the dough you choose.
- Cook pancetta in skillet over medium heat until crispy. Drain on paper towels.
- Spread pesto on prepared pizza dough.
- Sprinkle pancetta on pesto.
- Arrange tomato slices on pizza.
- Top with mozzarella.
- Bake according to directions for pizza dough.
from The Best of Cooking Light
Makes 2 12 inch pizza crusts
2 1/4 teaspoons dry yeast (1 package)
1/4 teaspoon sugar
1 1/2 cups warm water (100 to 110 degrees)
3 1/2 to 3 1/4 cups all purpose flour
1 Tablespoon olive oil
1 1/2 teaspoons salt
- Dissolve yeast and sugar in the warm water in a large bowl. Let stand for 5 minutes.
- Add 3 1/4 cups flour, oil and salt to yeast mixture, stirring until well blended.
- Knead until smooth and elastic, about ten minutes. I use my stand mixture, but you could do it by hand on a floured work surface. Add remaining flour as needed to prevent dough from being too sticky.
- Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place, free from drafts about 45 minutes or until doubled in size.
- Punch dough down, cover and let rest 5 minutes.
- Divide dough in half , shape each half into a 12 inch circle on a floured surface.
- Top and bake at 450 for 15 minutes or until lightly browned.
NOTE: This dough may be frozen. After the kneading step, you can separate the dough into two balls. Coat with cooking spray and place into a zippered plastic bag to freeze. Thaw the dough overnight in the refrigerator. Cover and let rise in a warm place, free from drafts, for 1 1/2 hours or until doubled in size. Shape and bake as instructed.