Pesto Pizza with Tomatoes and Pancetta

After we got garlic scapes for the second week in a row in our CSA Box, we figured we would make the pesto again.  It's great because we can freeze half of it, and use half of it now.  We went with a different application this week, pizza instead of pasta.  It was delicious!  We used the pesto as the sauce and then added toppings we thought would work well -- pancetta, fresh tomatoes and cheese.  When it came out of the oven we added fresh basil leaves, which you can see in the second picture.  They got a bit discolored by the heat, but they tasted just fine!  You can use any kind of pizza dough, either homemade, store-bought dough or a store-bought partially baked crust.  

Pesto Pizza with Tomatoes and Pancetta
Serves 4


Ingredients:
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


Directions:

• 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.  

Pizza Dough 

from The Best of Cooking Light

Makes 2 12 inch pizza crusts

Ingredients:

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

cooking spray

Directions

• 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.   

Pita and Naan Pizzas

We got this idea from the best grocery store ever - Wegmans!  Now, Wegmans are fairly new to people down here in the DC area, but coming from Rochester, the home of Wegmans, I have been a lifelong customer.  They truly are the best, I could go on and on.  Their store brands are high quality, the bakery, cheese and produce departments simply can't be beat plus they always have lost of yummy samples!  Their prices are consistently low and they are a family run business that really does care about their customers.  Anyway, that's enough Wegmans love for now, but they inspired our pita and naan pizzas.  One week one of the samples was pizza made using a new product they were featuring - their naan bread.  We had the sample and went on our way.  Then, last week we had red curry chicken and bought the naan for that meal.  What to do with the leftover piece of naan?  Pizza!  I don't know how true we stayed to the original recipe, since I tried to look it up on the website and could not find it, but we made our own version.  It's less of a recipe and more of a process, since everyone really understands the basics of topping a pizza, but it was so good I had to share!

Pita and Naan Pizzas

Inspired by Wegmans!

Ingredients:

For the pita pizza:

whole wheat pita shell

2 tablespoons jarred pizza sauce

various toppings - We used onions, yellow peppers and turkey pepperoni.

1/4 cup 2% shredded cheese

For the naan pizza:

naan flatbread, We used Wegman's brand whole wheat.

2 teaspoons olive oil

1 tablespoon chopped rosemary

salt

freshly ground black pepper

2 cloves garlic

onions

1/4 cup shredded fontina cheese

1 tablespoon parmesan cheese

Directions:

• Heat oven to 350 degrees.
• Place pitas on pizza stone. (Or sheet pan if you don't have a pizza stone.)
• Mix olive oil, minced garlic, rosemary salt and pepper in small bowl, let sit.
• Slice onions and peppers.   Quarter the turkey pepperoni.
• Assemble pita pizza with pizza sauce, onions, peppers, pepperoni and then cheese.  
• Assemble naan pizza by spreading oil mixture on naan, then topping with onions, fontina and then sprinkling with parmesan.
• bake for 12-15 minutes or until cheese melts and breads are crisp.

WW Points:  For the pita pizza we figured 5 points, using one serving size of turkey pepperoni split between 3 pizzas.  For the naan pizza the total was 11 points.  You would recalculate based on the ingredients you choose.