Fresh Spinach And Pancetta Pizza (Recipe)

Fresh Spinach And Pancetta Pizza

For the Pizza

1 lb. sliced pancetta or smoked bacon (about five 1-inchthick slices), cut in 1-inch pieces

1 ball of pizza dough, refrigerated for at least 8 hours olive oil, for brushing the dough

1 cup thinly sliced scallions (white and light green parts)

4 oz. coarsely grated Gruyere for the Salad topping

2 tsp. red-wine vinegar

1 tsp. Dijon mustard

2 tbs. olive oil kosher salt and freshly ground black pepper

4 oz. loose baby spinach or

1 bunch tender young spinach, stemmed if needed, washed, and spun dry

1 hard-cooked egg, chopped 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 about 11 inches 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 within 1 inch 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. 

Make the topping

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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