Growing up, I always loved when my family made pizza from scratch, but what I loved even more was what came after the meal. Any extra dough and scraps were rolled out, left to rise, fried, and sprinkled with sugar to create a simple, but delicious donut-like treat.
Here we’re doing a savory twist; using the technique to make a pizza featuring ricotta, pancetta and peaches. Obviously, you can use any and all classic pizza toppings, but this particular combo comes highly recommended.
Besides a fun change of pace, this method is great for making a bunch of crusts ahead of time, and then dressing/baking when needed. Imagine setting up a “make your own pizza” bar, with your guests customizing theirs any way they want. Add a couple cases of beer to the mix, and you’ll be hosting a pizza party of epic proportions. I really hope you give this a try soon. Enjoy!
For One Small Fried Peach & Pancetta Pizza:
(all ingredient amounts are purely guesses)
3-4 ounces prepared pizza dough
2 tablespoons ricotta cheese, plus a pinch of salt if needed
fresh ground black pepper
2 ounces pancetta
5-6 slices fresh peach
freshly grated Parmigiano Reggiano
extra virgin olive oil, plus regular olive oil for frying
I got a food wish for a ricotta cheesecake recently, which sounded fantastic, but with bikini season rapidly approaching, my love handles and I thought we’d compromise and do a savory, sugar-free version instead.
I love the simple combination of really good ricotta and fresh herbs, baked with just enough eggs to hold things together. I was in the mood for some heat, but things like pepper and cayenne are totally optional.
As I alluded to in the video, I usually do this as a pie, which comes out about twice as thick, but I wanted to try it in tart-form and the pan I used was clearly too large. Next time I’ll simply double the ingredients, and add about 10 or 15 minutes to the cooking time, and I recommend you do the same.
Keep this humble pie in mind when the “way too many vegetables” part of summer rolls around. This could be a great base for using up leftover veggies in a very fritatta-like way. I hope you give it a try soon. Enjoy!
Ingredients for 6 thin portions:
1/2 cup panko breadcrumbs, toasted in some olive oil
olive oil to coat pan
2 large eggs
1/2 tsp salt
1/4 tsp freshly ground black pepper
cayenne or other hot peppers to taste
1/4 cup fresh chopped or torn basil
1 tbsp chopped Italian parsley
tiny pinch nutmeg
1 1/2 cups ricotta cheese
1 oz finely greated Parmigiano-Reggiano cheese (about 1/2 cup if the real stuff, otherwise 1/4 cup packed of the fake “stuff”)
*Bake at 325 for about 20 to 25 minutes, or until set.