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Peach and Pancetta Flatbread

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Italian
Peach and Pancetta Flatbread
Ingredients
  • 8 ounces pancetta bacon, thickly sliced
  • 1 teaspoon olive oil, or as needed
  • 12 ounces pizza dough, or more to taste, cut into quarters
  • 1 tablespoon all-purpose flour, or as needed
  • 1 cup olive oil, or as needed
  • 1/2 cup ricotta cheese
  • 2 teaspoons chopped fresh thyme, or to taste
  • ground black pepper to taste
  • 20 slices fresh peach
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste
  • 4 teaspoons extra-virgin olive oil, or to taste
Instructions
1
Preheat your oven to a high temperature of 475 degrees F (245 degrees C). To make the process easier, cover your baking sheets with a layer of aluminum foil.
2
Add pancetta to a cold skillet and pour 1 teaspoon of olive oil over the top of it. Cook the pancetta in the skillet, stirring occasionally, until it reaches a golden brown color and develops a rich caramelized flavor, taking around 5 to 10 minutes. Remove the skillet from heat and let the pancetta cool down in its own oil.
3
Take one of your dough quarters and place it on a flat surface. Lightly dust the dough with flour, then roll it out into an irregularly shaped crust that is about 1/8-inch thick. Use your hands to stretch the dough evenly and let it rest on the surface for 5 minutes. Repeat this process with the remaining dough.
4
Heat a significant amount of olive oil, approximately 1 cup, in a heavy cast iron skillet over medium-high heat. Bring the oil to about a 1/2-inch depth and fry each piece of dough until it reaches a golden brown color on both sides, taking around 2 minutes per side. The first side will be lighter than the second side due to the cooking process. Remove the crusts from the oil and place them on paper towels to drain excess moisture.
5
Place the pizza crusts, lighter-side up, onto your prepared baking sheets. Spread a layer of ricotta cheese about 2 tablespoons over each crust using the back of a spoon. Sprinkle some fresh thyme, about 1/2 teaspoon, over the ricotta layer. Add a few pieces of pancetta on top of the thyme layer, seasoning with black pepper to taste. Arrange about 5 slices of peach around the pancetta pieces. Sprinkle a layer of Parmesan-Reggiano cheese, about 1 tablespoon, over each pizza. Drizzle a small amount of extra-virgin olive oil, about 1 teaspoon, over the Parmesan-Reggiano layer.
6
Bake your pizzas in the preheated oven until the cheese is melted and the peaches are lightly browned and tender, taking around 12 to 15 minutes. Remove your pizzas from the oven and let them cool for 5 to 10 minutes on the baking sheet.