fried peach and pancetta pizza

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• 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 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 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.