By | 22 September 2020

Ingredients

1/4 lb. sliced pancetta or smoked bacon (about five 1/4-inchthick slices), cut in 1/2-inch pieces
1 ball of pizza dough, refrigerated for at least 8 hours
Olive oil, for brushing the dough
1/4 cup thinly sliced scallions (white and light green parts)
4 oz. coarsely grated Gruyère
For the salad topping
2 tsp. red-wine vinegar
2 Tbs. olive oil
1/2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
4 oz. loose baby spinach or 1/2 bunch tender young spinach, stemmed if needed, washed, and spun dry
1 hard-cooked egg, chopped

Nutrition

430CALORIES
18GPROTEIN
38GCARB
23GTOTALFAT
8G SAT FAT
11G MONOFAT
2G POLY FAT
90 MG CHOL
830MG SODIUM
2G FIBER

DIRECTIONS

If you want to omit the meat in this recipe, increase the cheese just a bit for more flavor. Make the pizza Put a baking stone on the upper middle rack of the oven and heat the oven to 475°F. In a small skillet over medium heat, brown the pancetta. Drain on paper towels and set aside. On a heavily floured surface, flatten the dough ball. Roll the dough into a 12-inch round, lifting and stretching from underneath with the back of your hands.(If the dough resists, let it rest for a few minutes and then resume rolling.) The outside edges should be about11/4inches thick, the center a bit thinner. Transfer the dough to a floured pizza paddle or the floured back of a baking sheet. Brush the dough with the olive oil and sprinkle the scallions evenly to within1/2inch of the edge. Sprinkle on the cheese and the pancetta. Transfer the pizza onto the baking stone in the oven with a quick jerk of the paddle. Check the pizza after 2 or 3 minutes and deflate any giant bubbles if necessary

  1. While the pizza bakes, whisk the vinegar, mustard, and olive oil in a medium bowl; season with salt and pepper.
  2. When the edges of the crust are lightly browned and the cheese is bubbling, 10 to 12 minutes, return the pizza to the paddle or transfer it to a cutting board. Toss the spinach with the vinaigrette and pile it on the pizza. Sprinkle with the chopped egg, slice with a chef’s knife, and serve immediately.

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