8.14.2009

Homemade Pizza with Mushrooms & Pancetta

So how many of you were wondering if I really just left that dough plain? Sorry I left you hanging, but here is the final product of my homemade pizza endeavor.  This is the rest of the pizza recipe I had from Giada de Laurentis and I can barely put into words how delicious it is.  Chewy in the middle, crunchy on the outside crust... 3 different melted cheeses... topped with salty bites of pancetta... yum!  I set out to determine if going through all the trouble of making homemade pizza was worth it and my conclusion is a resounding yes! The options are endless and this combination is a great start.  Enjoy!
Homemade Pizza with Mushrooms & Pancetta

Adapted from Giada de Laurentis in Bon Appetit
Recipe Notes
For those of you unfamiliar with pancetta, it is Italian style bacon.  Regular bacon does not really work as a substitute for this recipe, but I do have a hint on how to get great pancetta without having to buy a ton.  Most every grocery store carries it in the deli and you can ask for two thick slices (about 1/2 an inch each), which is enough for this recipe.   Also, fontina cheese can be a tad on the expensive side, but a small piece will give you enough for two pizzas.  If you have to use less than the recipe calls for, just add more parmesan and mozzarella.  This recipe makes enough for two cookie sheet size pizzas so feel free to half the recipe and freeze the other half of the dough for another night.
Ingredients
1/2 cup purchased marinara sauce
1 cup coarsely grated Fontina cheese
1/2 cup finely grated Parmesan cheese
1/3 cup coarsely grated mozzarella cheese
2 ounces crimini (baby bella) mushrooms, thinly sliced
2 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
Step by Step
1.  Preheat oven to 475 degrees.
2.  Line 2 large baking sheets with parchment paper.
3.  Divide dough in half.  Roll out one half on lightly floured surface to 13 1/2 by 8 1/2 inch rectangle.
4.  Transfer to one baking sheet.  Repeat with second half.
5.  Spread 1/4 cup marinara sauce over each pizza, leaving 1/2 inch border.  Sprinkle cheese over, then mushrooms and pancetta.  Sprinkle with salt and generous amount of pepper.
6.  Bake pizzas until brown on bottom and cheese is melter, about 15 minutes.  Cut each pizza crosswise into rectangles.

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