PUMPKIN PANCETTA PIZZA WITH CRACKED BLACK PEPPER AND FENNEL POLLEN, TOPPED WITH SMOKED GOUDA.

 

  • Cooking Time: 8-10
  • Servings: 4-6
  • Preparation Time:

Ingredients

  • 1/3-1/2 cup Pumpkin slices
  • 6-8 slices of Pancetta
  • 3 oz Smoked Gouda
  • 2 oz Shredded Mozzarella
  • 1 oz Grated Parmagiano-Reggiano
  • Olive oil
  • Fennel Pollen

Directions

  • Cut pumpkin into ¼ inch thick slices then cut into 1 inch chunks.
  • You will need about 1/3 – 1/2 cup of slices for a 12 inch pizza.
  • In a skillet, fry up your pancetta until the fat renders and it is almost crispy.
  • Remove from skillet and sauté the pumpkin in the pancetta drippings until golden.
  • Remove from heat and Set aside.
  • Grate the Smoked Gouda.
  • Prepare your 12 inch Crust.
  • Brush Crust with Olive oil OR Left over pan drippings from the pancetta and pumpkin.
  • Sprinkle lightly with Parmagiano-Reggiano Cheese.
  • Add Pumpkin and sprinkle with 1/2 the Mozzarella and 1/2 of the Smoked Gouda
  • Break up pancetta a little and place on pizza
  • Sprinkle with remaining Mozzarella.
  • Sprinkle with a little Fennel pollen
  • Cover with remaining Smoked Gouda.
  • Bake on stone for 8-10 minutes.
  • Remove from oven and let set a few minutes before cutting to allow the cheese to set

Notes

This was another pizza from the feast; Specifically for the meat eaters in attendance.

Categories: Italian  North American  Pizza 
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