These personal pancetta pizzas are as simple to make as they are delicious. Plus, you can get creative and add your own favorite toppings, making for a dinner that you can truly call your own. Add a pinch of crushed red pepper flakes after baking for an added kick of spice.
Personal Pancetta Pizzas
Yield: 2, 8-inch pizzas
1 tablespoon olive oil
8 ounces (about 1 cup) pancetta, finely diced
1 pound store-bought refrigerated pizza dough
AP flour, for dusting
1/2 cup tomato sauce
1/2 cup ricotta
1/2 cup lightly packed baby spinach
1 cup shredded part-skim mozzarella
Crushed red pepper flakes, for serving (optional)
1) Preheat an oven to 500 degrees F and place a pizza stone on the middle rack. If you do not have a pizza stone, place an inverted baking sheet in the oven instead.
2) Preheat the olive oil in a medium skillet over medium-high heat. Once warm, add the pancetta and fry until brown and crispy, about 5 minutes. Transfer to a paper towel lined plate to drain.
3) Divide the dough in half to create two, 8-ounce balls of dough. Dust each with a little flour, then gently stretch the dough into two flat circles that are about 8-inches wide. Place each circle of dough on a piece of parchment paper and spread 1/4 cup of tomato sauce on top of each, leaving a 1/2-inch boarder along the edge. Dollop the ricotta onto the sauce, then top with the baby spinach. Next, divide the crispy pancetta evenly between each pizza, and top with the shredded mozzarella.
4) Slide the pizzas and parchment paper onto the preheated pizza stone/baking sheet and bake until the dough is cooked through, the bottom is golden brown, and the mozzarella has started to brown in spots, about 10 minutes. Sprinkle the pizzas with crushed red pepper flakes (if using), cut into four pieces and enjoy!