Each pizza serves 2 to 3
- Purchase pre-made pizza dough from your favorite shop or deli or try this recipe from King Arthur Baking
- 6 ounces La Quercia Pancetta, diced
- 1 1/2 to 2 cups (6 oz. to 10 oz.) mozzarella or another white cheese with some moisture
- 1/2 cup freshly grated Parmesan or Pecorino Romano cheese
- 15 or so fresh basil leaves
- 2 cloves fresh garlic, minced
- 1/2 of a red onion, thinly sliced
- Olive oil for drizzling
- Kosher salt
- Crushed red pepper flakes, optional
- Once you have the dough ready, put a pizza stone or four 6X6 inch unglazed quarry tiles on the middle rack of the oven and preheat to 500 degrees F for at least 30 minutes.
- Heat a small skillet over medium heat, add the pancetta and cook until the fat renders but not crispy, about 5 minutes.Transfer rendered pancetta to a paper towel-lined plate to drain.
- Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch disk on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt. Slip the dough onto the preheated stone and cook until just set, about 4 minutes.
- Using the peel, remove the dough from the oven and top with about half the sauce and toppings - pancetta, mozzarella, red onion, basil and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more.
- Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.