POTATO AND PANCETTA, PIZZA
Steps:
- Preheat oven to 450 degrees F
- Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
- Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
- Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
- Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
- Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
- Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
- Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve.
PEACH AND BLUEBERRY PIZZA
Hunter and Ryder are pizza-eating machines. We're cooking pizza in the outdoor wood-fired oven at least once, if not twice, a week. This is how we do it, dessert-style.
Provided by Guy Fieri
Categories dessert
Number Of Ingredients 11
Steps:
- Place a pizza stone in the center of the oven and preheat the oven to 500 degrees F.
- In a medium bowl, combine the cream cheese, condensed milk, Grand Marnier, cinnamon, nutmeg, and sea salt and combine well.
- Stretch half the dough into a 1/2-inch-thick 11-inch round. Place on a floured peel or pizza pan and spread with half of the cream cheese mixture. Arrange half the peach slices in the middle in a fan pattern. Scatter half the blueberries on top and sprinkle with half the pistachios.
- Bake for 12 minutes or until the crust is golden brown. Set aside to cool for a few minutes, dust with powdered sugar, and use a pizza cutter to cut it into wedges. Repeat with remaining dough to make a second pizza.
BLUE CHEESE & PANCETTA PIZZA WITH GRILLED PEACHES
Experiment with flavoursome pizza toppings - try salty gorgonzola and bacon with sweet grilled peaches
Provided by Jennifer Joyce
Categories Main course
Time 25m
Yield Makes 2 pizzas (serves 4)
Number Of Ingredients 8
Steps:
- Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
- Lightly oil, season and grill the peaches in a griddle pan or on your barbecue until lines appear, about 2 mins. Remove and cut into thinner slices. In a frying pan, fry the pancetta until crisp, then remove. Cook one side of the pizzas.
- Top the cooked side of the pizzas with both cheeses, mixing them together. Add the pancetta, broken into pieces. Sprinkle the walnuts over and add the peaches. Grill, covered, until the cheese is melted. Scatter over the rocket and serve.
Nutrition Facts : Calories 488 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
FRIED PEACH AND PANCETTA PIZZA
Growing up, I always loved when my family made pizza from scratch, but what I loved even more was what came after the meal. Any extra dough and scraps were rolled out, left to rise, fried, and sprinkled with sugar to create a simple, but delicious donut-like treat. Here we're doing a savory twist, using the same technique to make a pizza featuring ricotta, pancetta, and peaches. Garnish with extra sprig of thyme if desired.
Provided by Chef John
Categories Bacon Appetizers
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 462 calories, Carbohydrate 44.8 g, Cholesterol 24.5 mg, Fat 23.4 g, Fiber 1.3 g, Protein 16.3 g, SaturatedFat 4.9 g, Sodium 1060 mg, Sugar 7.2 g
GRILLED-PEACH PIZZAS WITH PROSCIUTTO
Forget the standard marinara. This grilled pie combines savory and sweet with caramelized peaches, oozing mozzarella, salty prosciutto, and fragrant basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Yield Makes three 9-inch pizzas
Number Of Ingredients 6
Steps:
- Heat grill to high. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
- Preheat oven to 400 degrees (or heat grill to medium). Sprinkle cheese on grilled pizza crusts. Bake or grill, covered with lid, directly on grates, until cheese melts and is bubbling, about8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto, and basil. Drizzle with oil.
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