Pizza with Pancetta & Mushrooms
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Ingredients
- 1 pound (450g) pizza dough, store-bought or homemade
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup mozzarella cheese, shredded
- 1 cup fontina cheese, shredded
- 1 cup mixed forest mushrooms, sliced (such as shiitake, oyster, or cremini)
- 4 ounces pancetta, thinly sliced
- 2 tablespoons pine nuts
- 1 tablespoon fresh rosemary leaves, chopped
- Salt and black pepper to taste
Dough Ingredients
- 2 ¼ teaspoons (7g) active dry yeast
- 1 teaspoon sugar
- 1 cup (240ml) warm water (around 110°F/43°C)
- 2 ½ cups (312g) all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Remove from heat and set aside.
- On a lightly floured surface, roll out the pizza dough into a 33 cm (13-inch) circle. Transfer the dough to a pizza peel or a baking sheet lined with parchment paper.
- Brush the surface of the dough with the remaining tablespoon of olive oil, covering the entire surface.
- Sprinkle half of the shredded mozzarella and fontina cheeses evenly over the dough.
- Spread the sautéed garlic evenly over the cheese layer.
- Distribute the sliced forest mushrooms, pancetta, and pine nuts over the pizza.
- Sprinkle the remaining cheese over the toppings. Season with salt, black pepper, and the chopped rosemary leaves.
- Transfer the pizza to the preheated oven, either directly onto the preheated pizza stone or onto the baking sheet.
- Bake for 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven and let it cool for a couple of minutes before slicing and serving.
Dough Instructions:
- In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
- In a large mixing bowl, combine the all-purpose flour and salt.
- Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil.
- Stir the ingredients together with a wooden spoon until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour or until it doubles in size.
- Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and knead it briefly to remove any air bubbles.
- Divide the dough into two equal portions. At this point, you can refrigerate one portion for later use or proceed to shape both portions.
- On a lightly floured surface, roll out each portion of the dough into a desired pizza size and thickness.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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