Fried Peach and Pancetta Pizza Recipe

Name: Fried Peach and Pancetta Pizza
Prep time: 20 min
Cook time: 30 min
Total time: 50 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 tasteground 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

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 tasteground 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

	PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 4 servings

Instructions

Preheat an oven to 475 degrees F (245 degrees C). Line baking sheets with aluminum foil.
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.
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.
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.
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.
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.