Italian-American·Main Course
Fried Peach & Pancetta Pizza
A savory spin on a childhood fried-dough treat, this pizza features a shallow-fried crust topped with creamy ricotta, caramelized pancetta, and sweet roasted peaches.
Prep
15m
Cook
25m
Total
40m
Serves
4
Method
- 01
Place the thickly sliced pancetta in a cold skillet with a small drizzle of olive oil. Cook over medium heat until the meat is deeply caramelized. Turn off the heat and let the pancetta cool in the pan so the flavorful rendered oil can be used for topping.
Watch · 0:44
- 02
Quarter the prepared pizza dough. On a lightly floured surface, roll or stretch each piece into an irregular shape about 1/8-inch thick. Allow the shaped dough to rest for 5 minutes before frying.
Watch · 1:41
- 03
Heat about 1/2 inch of olive oil in a heavy cast iron skillet over medium-high heat. Carefully place the dough in the oil and shallow fry for about 2 minutes per side until browned and cooked through. Drain the fried crusts thoroughly on paper towels.
Watch · 2:14
- 04
Transfer the fried crusts to a foil-lined baking sheet with the lighter (concave) side facing up. Spread a layer of ricotta cheese over each, then sprinkle with fresh thyme, black pepper, and the caramelized pancetta pieces.
Watch · 3:05
- 05
Nestle five or six peach slices onto the ricotta, then top with a generous grating of Parmesan Reggiano and a final drizzle of high-quality extra virgin olive oil. Bake in a preheated 475°F oven for 12 to 15 minutes until the cheese begins to caramelize.
Watch · 5:10
- 06
Allow the pizzas to cool for 5 to 10 minutes before serving. This resting period allows the crust to firm up and the flavors of the hot fruit and cheese to settle. Garnish with extra herbs if desired.
Watch · 5:25
From Chef John
“Around the outside, around the outside, around the outside.”
“You are the Mother Teresa of your fried pizza.”
“I'm sorry if it sounds like I'm patting my own butt, but those really do look amazing.”