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How to Make Fried Peach and Pancetta Pizza - A Step-by-Step Guide

There's no denying that pizza is a beloved dish around the world, and with good reason. With its crispy crust, melty cheese, and endless topping possibilities, pizza is a crowd-pleaser that can be customized to fit anyone's tastes. If you're looking to step up your pizza game and try something new, consider making a Fried Peach and Pancetta Pizza.

This unique pizza combines the sweetness of ripe peaches with the savory and salty flavors of pancetta, creating a truly unforgettable tast...

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Ingredients

  • 8 ounces pancetta bacon, thickly sliced
  • 1 teaspoon olive oil, or as needed
  • 12 ounces pizza dough, or more to taste, cut into quarters
  • 1 tablespoon all-purpose flour, or as needed
  • 1 cup olive oil, or as needed
  • ½ cup ricotta cheese
  • 2 teaspoons chopped fresh thyme, or to taste
  • ground black pepper to taste
  • 20 slices fresh peach
  • ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
  • 4 teaspoons extra-virgin olive oil, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 small pizzas

  • Preheat an oven to 475 degrees F (245 degrees C). Line baking sheets with aluminum foil.
  • Sprinkle pancetta into a cold skillet and drizzle 1 teaspoon olive oil over pancetta. Cook and stir pancetta over medium heat until browned and caramelized, 5 to 10 minutes. Remove pan from heat and cool pancetta in the oil in the skillet.
  • Place 1 dough quarter on a work surface and lightly dust with flour; roll into a 1/8-inch-thick irregularly shaped crust. Stretch dough with your hands to an even thickness; let rest on the work surface for 5 minutes. Repeat with remaining dough.
  • Heat about 1 cup olive oil, reaching about 1/2-inch depth, in a heavy cast iron skillet over medium-high heat. Fry each piece of dough until browned and cooked through, about 2 minutes per side. The first side will be lighter than the second side. Drain the crusts on paper towels.
  • Transfer pizza crusts, lighter-side up, to prepared baking sheets. Spread about 2 tablespoons ricotta cheese onto each crust using the back of a spoon. Sprinkle about 1/2 teaspoon fresh thyme over ricotta layer. Sprinkle pancetta over the ricotta-thyme layer; season with black pepper. Nestle about 5 peach slices onto each pizza, working around the pancetta pieces. Sprinkle 1 tablespoon Parmesan-Reggiano cheese over each pizza. Drizzle about 1 teaspoon extra-virgin olive oil over Parmesan-Reggiano layer.
  • Bake in the preheated oven until cheese is melted and peaches are lightly browned and tender, 12 to 15 minutes. Cool pizzas for 5 to 10 minutes on the baking sheet.

    • Nutrition

    462 cal.

    • Total Fat: 23g
    • Saturated Fat: 5g
    • Cholesterol: 25mg
    • Sodium: 1060mg
    • Total Carbohydrate: 45g
    • Dietary Fiber: 1g
    • Total Sugars: 7g
    • Protein: 16g
    • Vitamin C: 20mg
    • Calcium: 66mg
    • Iron: 3mg
    • Potassium: 132mg

    Categories

    Fried recipes
    Peach recipes
    Pancetta recipes
    Pizza recipes