S e r v es 4 as a n appe t i z e r

For the pizza

1/4 lb. sliced pancetta or smoked
bacon (about five 1/4-inchthick slices), cut in 1/2-inch
1 ball of pizza dough, refrigerated for at least 8 hours
Olive oil, for brushing the
1/4 cup thinly sliced scallions
(white and light green parts)
4 oz. coarsely grated Gruyère

For the salad topping

2 tsp. red-wine vinegar
1/2 tsp. Dijon mustard
2 Tbs. olive oil
Kosher salt and freshly ground
black pepper
4 oz. loose baby spinach or
1/2 bunch tender young
spinach, stemmed if needed,
washed, and spun dry
1 hard-cooked egg, chopped

If you want to omit the meat in this recipe, increase the cheese just a bit for more flavor

Make the pizza

Put a baking stone on the upper middle rack ofthe oven and heatthe 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.(Ifthe dough resists, letitrestfor a few minutes and
then resume rolling.) The outside edges should be about11/4inches thick,
the center a bitthinner. Transferthe dough to a floured pizza paddle orthe
floured back of a baking sheet. Brush the dough with the olive oil and sprinkle
the scallions evenly to within1/2inch ofthe edge. Sprinkle on the cheese and
the pancetta. Transferthe pizza onto the baking stone in the oven with a quick
jerk ofthe 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 ofthe crust are lightly browned and the cheese is bubbling,
    10 to 12 minutes,return the pizza to the paddle ortransferitto 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. —Alan Tangren

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