A delicious and crispy pizza topped with pancetta, asparagus, mozzarella, goat cheese, and Parmesan.
45 minutes
A delicious and crispy pizza topped with pancetta, asparagus, mozzarella, goat cheese, and Parmesan.
tablespoons
Pancetta, minced
0 oz
teaspoons
Asparagus, ends trimmed
0 lb
Pizza Dough
0 lb
Cornmeal
for dusting
Mozzarella Cheese, shredded
0 oz
Green Onions, white and pale green parts thinly sliced
each
Goat Cheese, crumbled
0 lb
to taste
to taste
to taste
1. Preheat Oven
Preheat your oven to 450°F (230°C).
2. Cook Pancetta
Warm one tablespoon of olive oil in a frying pan over medium heat. Add the minced pancetta and red pepper flakes, sautéing for about two minutes until the pancetta becomes crispy and fragrant.
3. Prepare Asparagus
Cut the asparagus stalks into bite-sized pieces and toss them in a small bowl with the remaining tablespoon of olive oil.
4. Roll Out Dough
On a lightly floured surface, roll out your pizza dough to your desired thickness. Sprinkle a rimless baking sheet with cornmeal and transfer the rolled-out dough onto it.
5. Prepare Pizza
Using a brush, spread the pancetta-cooking oil over the dough, leaving a ½-inch plain border around the edges. Evenly sprinkle the crispy pancetta mixture over the dough, followed by a generous layer of shredded mozzarella cheese. Scatter the sliced green onions and crumbled goat cheese on top. Finally, arrange the asparagus pieces over the pizza and grate fresh Parmesan cheese over everything. Season lightly with coarse kosher salt and freshly ground black pepper.
6. Bake Pizza
Bake the pizza in your preheated oven for about 20 minutes, or until the asparagus is tender and the crust is golden brown.
7. Rest and Serve
Once baked, let the pizza stand for about five minutes on a cutting board before slicing.
Use a pizza stone or steel and preheat your oven to the highest temperature for at least 30 minutes to achieve a crisp crust.
Allow your homemade dough to ferment slowly in the refrigerator for 24-48 hours for the best flavor development, and bring it to room temperature before shaping for a lighter crust.
Cook the pancetta until it's crispy yet chewy and use the rendered fat to brush onto the dough for added flavor.
Start with a light spread of garlic-infused olive oil or pancetta fat, followed by mozzarella, pancetta, asparagus, and crumbled goat cheese on top.
Complement goat cheese with a milder cheese like mozzarella for texture, and ensure the goat cheese is at room temperature for easier spreading.
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