Here we’re doing a savory twist; using
the technique to make a pizza featuring ricotta, pancetta and peaches.
Obviously, you can use any and all classic pizza toppings, but this particular
combo comes highly recommended.
Besides a fun change of pace, this method is great for making a bunch of crusts ahead of time, and then dressing/baking when needed. Imagine setting up a “make your own pizza” bar, with your guests customizing theirs any way they want. Add a couple cases of beer to the mix, and you’ll be hosting a pizza party of epic proportions. I really hope you give this a try soon. Enjoy!
For One Small Fried Peach &
Pancetta Pizza:
(all ingredient amounts are purely
guesses)
3-4 ounces prepared pizza dough
2 tablespoons ricotta cheese, plus a
pinch of salt if needed
fresh thyme leaves
fresh ground black pepper
2 ounces pancetta
5-6 slices fresh peach
freshly grated Parmigiano Reggiano
extra virgin olive oil, plus regular olive oil for frying
3 comments:
What would I need to do if I wanted to make these ahead?
Chef John! I quoted you (sort of) in my last blog post! Check it out: mylittleperspective.com
You're the best.
I made this over the weekend and it came out pretty good. I wanted to make this more sweet than savory so I nixed the parmigiano. I will do a few things different next time for my taste. I don't like cooked/melted ricotta so I think I will cook the components separately and then build on top of just the cold ricotta spread. It will also allow me to cook the peaches a little softer and make a nice peach syrup to drizzle. Anyway all in all like I said it was pretty good.
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