Pizza with artichokes and pancetta – 22 January 2011

Oh neat, it worked! Kewl 🙂

We decided not to make bread this morning b/c we are not eating at home tomorrow and it would just go stale. Which left another pizza opportunity.

Yesterday when buying radicchio and endive at the Bowl, I noticed (in the produce section??) a brand of artichoke hearts I’d never tried, and decided to try them. They are great – not so acidic as some, so the taste of the chokes has a chance – though certainly not as much as with fresh artichokes.

We still had pancetta, so I decided to try the combination. D suggested adding lemon, since artichokes are known to like lemon.

Here’s what I did:

On the uncooked crust, scatter 4 oz grated part-skim mozzarella. Distribute 10 artichoke heart quarters, each cut in half lengthwise, and 1 1/2 rounds of pancetta, cut into about 3/8″ squarish pieces.

Bake 8 minutes at 500 degrees. (The mozz was quite browned by this point, but it was ok.)

Spoon over the cooked pizza a well-suspended mix of 1 Tbsp fresh-squeezed lemon juice and an equal portion of olive oil, and finely grate perhaps an ounce of pecorino over the pizza to finish.

Great wine from Eric Stauffenegger!

This entry was posted in Meat as a flavoring, Pizza and tagged , , , , . Bookmark the permalink.

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