Pancetta Flatbread Pizza

For Pizza Crust:

Mix yeast, water, sugar and olive oil together in a small bowl until the yeast is completely dissolved. Let rest for a few minutes. Place 2 2/4 cups flour and salt in a food processor using the steel blade. Pulse twice. With the processor running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove dough from the processor, and knead on a lightly floured work surface for a few minutes, adding additional flour as necessary for a smooth dough.

Transfer the dough to a lightly oiled bowl. Cover tightly with plastic wrap, and place in a warm spot to rise for 1 hour. The dough will double in size and will stretch when pulled gently.

Divide dough into two equal balls. Roll each ball on your work surface until it feels firm and smooth (about 1 minute). If the dough is sticky, brush the work surface with a olive oil. Place the dough on a lightly oiled baking sheet, cover with a damp clean towel and let rest for 20 minutes.

Preheat oven to 400º F.

Lightly oil two 12-inch pizza pans and dust them with fine cornmeal or flour. Press or roll out dough to fit the pan. Using your fingers, form a slightly thicker rim around the edge of the pizza. Brush all but the rim with olive oil. Crust is now ready for toppings of your choosing.

For Pizza Topping:

While dough is resting, heat a small skillet over medium heat, add the pancetta or bacon and cook just until the fat is rendered, about 4 to 5 minutes. Pancetta or bacon will crisp up in the oven.

Using the back of a spoon or a brush, spread pizza sauce over pizza crust, then add pancetta, mozzarella, onion and garlic. Drizzle lightly with olive oil.