Fig Pancetta Pesto Pizza
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 50 min.
Ready in
Ingredients
for
6
- For Pizza Dough
- 1 Tbsp active dry yeast
- 1.333 cups warm water
- 1 Tbsp granulated sugar
- 1 Tbsp extra virgin olive oil
- 3 cups unbleached all-purpose flour (plus extra for work surface)
- 1 tsp course salt
- fine Cornmeal (for dusting pizza pan)
- For Pizza Topping
- ½ cup basil Pesto
- 2 cups whole milk Ricotta cheese
- 4 Tbsps Parmesan (freshly grated)
- 12 slices Pancetta
- 8 fresh Figs (washed and sliced)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ tsp dried oregano
- 2 Tbsps fresh Basil (chopped)
- olive oil (for drizzling)
Preparation steps
1.
For Pizza Dough:
2.
In a large bowl, combine yeast, water, sugar and olive oil together. Let stand for about 5 minutes, or until mixture is foamy. Add the flour and salt and stir until a stiff dough forms. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, or until dough is smooth. Lightly oil the bowl and return dough to bowl, turning the dough so that it is completely coated in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let stand, until dough has doubled in volume, about 1 1/2 to 2 hours. The dough will stretch when pulled gently.
3.
Punch dough down and roll it into 2 balls. Place balls on work surface, cover with a clean towel and let rest for about 15 minutes.
4.
Preheat the oven to 400º F.
5.
Roll each dough ball out on a lightly floured work surface to a 12 or 14-inch round, 1/4-inch thick. Prick the dough several times with a fork.
6.
Lightly oil a 12 to 14-inch pizza pan and dust with fine cornmeal. Transfer the dough to the pan. Using your fingers, form a slightly thicker rim around the edge of the pizza. Brush all but the rim with olive oil.
7.
For Pizza Topping:
8.
Using a rubber spatula spread the pesto evenly over the pizza dough, followed by the ricotta cheese. Sprinkle each pizza with 2 tablespoons Parmesan cheese.
9.
Divide the pancetta and figs evenly among the pizzas. Season with salt, pepper, oregano and chopped basil. Drizzle lightly with olive oil.
10.
Place panned pizza in preheated oven. Bake 10 to 15 minutes, or until the crust is golden brown. Remove from oven and cut into wedges. Serve.
