Fried Peach and Pancetta Pizza Recipe :- Elevate your pizza game with a distinctive and decadent twist: Fried Peach and Pancetta Pizza. The savory richness of crispy pancetta is complemented by the sweetness of succulent, caramelized peaches in this gourmet creation.
Fried Peach and Pancetta Pizza Recipe
The end result is a delectable interplay of textures and flavors, with the fruit’s inherent sweetness perfectly counterbalancing the saltiness of the pancetta. Placed on a pizza crust that has been expertly baked and topped with a sprinkling of balsamic reduction.
Also Read :- Chef John’s Peach Melba RecipeÂ
Ingredients:
For the Pizza Dough:
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110°F)
- 3 1/2 cups all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
For the Toppings:
- 4 ounces pancetta, diced
- 2 large peaches, pitted and sliced
- 1 tablespoon olive oil (for frying peaches)
- 1 cup mozzarella cheese, shredded
- 1/2 cup goat cheese, crumbled
- 1/4 cup fresh basil leaves
- 1 tablespoon honey (optional)
- Salt and pepper to taste
Instructions:
Dissolve the yeast and sugar in the warm water in a little basin. Let it sit until foamy, about five minutes. In a big mixing bowl, toss the salt and flour. Create a well in the middle and pour the olive oil and yeast mixture into it. Stirring until a dough develops.
Out onto a floured surface, turn the dough out and knead for five to seven minutes until smooth and elastic. After lightly oiling a bowl, cover with a damp cloth and let the dough rise in a warm environment for roughly one to one and half hours, or until doubled in size.
Cook the pancetta while the dough rises. Cook the diced pancetta till crispy in a skillet set over medium heat. Take out from the skillet and drain on paper towels.
Add one tablespoon olive oil to the same skillet. About two to three minutes per side, fry the peach slices over medium heat until golden and somewhat caramelized. Season with some salt and pepper.
Turn up the oven to 475°F (245°C). If you own a pizza stone, heat it in the oven. After the rising dough has been punched down, split it in half exactly. On a floured surface, roll each piece into a 12-inch circle.
If using a pizza stone, lay the rolled dough on a parchment-lined baking sheet or pizza peel. Over the dough, thinly layer olive oil. Top with shredded mozzarella cheese first then crumbled goat cheese.
Turn on the prepared oven and bake the pizza for 12 to 15 minutes, or until the cheese bubbles and the dough is brown. Take from the oven and let to gently cool. If wanted, top with fresh basil leaves and a drizzle of honey.
Nutrition:Â
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 850mg
- Total Carbohydrates: 36g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 16g
