White Pizza with Peach, Pancetta and Chile

Cooking with Christine
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White Pizza with Peach, Pancetta and Chile

A savory pizza with a hint of sweet from the peaches pairs well with the ricotta and mozzarella
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Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: pizza, appetizer, peaches, savory, ricotta, mozerella
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4

Equipment

  • Pizza Stone (not required but the pizza cooks evenly for a nice crisp crust)

Ingredients

  • 1 pound prepared pizza dough
  • 1 tablespoon fine cornmeal
  • 2 ounces pancetta, diced
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • ¼ cup heavy cream
  • ¼ cup whole-milk ricotta cheese
  • ¼ teaspoon kosher salt
  • 1 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh basil, plus whole leaves for garnish
  • All-Purpose flour for dusting
  • 4 ounces mozzarella cheese, preferably low moisture shredded
  • 1 medium peach pitted and cut into wedges
  • 1 Fresno chile thinly sliced

Instructions

  • Remove the pizza dough from the refrigerator and let stand for 30 minutes to come to room temperature.
  • Place a pizza stone in oven and preheat the oven to 500◦F. Line a baking sheet or pizza pan with parchment paper and sprinkle the parchment with the cornmeal.
  • Line a plate with paper towels and set it nearby. Cook the pancetta in a medium skillet over medium-high heat for 5 minutes, or until crispy. Drain on the paper towels, reserving drippings in the skillet.
  • Add the shallot and garlic to the drippings; cook 2 minutes, or until softened.
  • Add the cream and cook 2 to 3 minutes or until slightly thickened.
  • Combine the ricotta, salt, pepper, and chopped basil in a small bowl.
  • Stretch or roll pizza dough on a lightly floured surface to a 12-inch circle.
  • Transfer the dough to the prepared baking sheet. Spread the cream sauce evenly over the dough, leaving a ¼-inch border. Sprinkle the mozzarella over sauce. Dollop the ricotta mixture over the mozzarella.
  • Top with peaches, chile slices, and pancetta.
  • Transfer the pizza, still on the parchment ,to the hot pizza stone.
  • Bake for 12 to 14 minutes until the crust is browned and the cheese is bubbly.
  • Remove the pizza from oven and let stand for 5 minutes.
  • Garnish with the basil leaves, slice, serve.

Photo credit: Eliesa Johnson

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