New Pizza/James McNair's 2000

Leek, Fig, Pancetta, and Fontina Pizza
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
California-Style Pizza Dough or Neapolitan-Style Pizza Dough 3 tablespoons olive oil 8 ounces thickly sliced pancetta (Italian unsmoked bacon), cut into small pieces
3 cups chopped leek, including pale green portion vegetable oil or cooking spray for greasing pizza screen or ventilated pizza pan (if using) cornmeal for sprinkling pizza peel (if using)
extra-virgin olive oil for brushing crust and drizzling over toppings 2 cups freshly shredded Italian Fontina cheese (about 10 ounces) about 20 fresh figs, halved lenghwise
1/4 cup freshly grated Parmesan cheese (about 1 ounce), preferably Parmigiano-Reggiano



1 Make the selected pizza dough and set aside to rise as directed.
2 In a large saute pan or heavy skillet, heat the 3 tablespoons olive oil over medium heat. Add the pancetta and cook, stirring frequently, until the meat is translucent, about 5 minutes. Using a slotted utensil, remove the pancetta to a bowl and set aside.
3 Add the leek to the pan in which the pancetta was cooked, and cook, stirring frequently, until tender but not browned, about 8 minutes. Remove from the heat and add to the pancetta. Set the mixture aside to cool to room temperature.
4 About 30 minutes before baking the pizza, prepare an oven as directed and preheat it to 500 degrees F. If using a pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. if baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal and set aside.
5 On a lightly floured surface, roll out or stretch the dough and shape it as desired. Place the dough on the prepared screen, pan, or peel. Brush the dough all over with olive oil, then cover with the Fontina cheese, leaving a 1/2-inch border around the edges. Distribute the pancetta-leek mixture over the cheese, then arrange the figs, cut sides up, on top and drizzle them evenly with olive oil. If using a pizza peel, give it a quick, short jerk to be sure that the bottom of the crust has not stuck to it.
6 Transfer the pizza to the preheated oven and bake until the crust is golden, about 10 minutes.
7 Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges of the crust with olive oil. Sprinkle with the Parmesan cheese. Slice and serve immediately.

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