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
pieces
1 ball of pizza dough, refrigerated for at least 8 hours
Olive oil, for brushing the
dough
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
- While the pizza bakes, whisk the vinegar, mustard, and olive oil in a medium
bowl; season with salt and pepper. - 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
PERSERVING:430CALORIES | 18GPROTEIN | 38GCARB | 23GTOTALFAT | 8GSATFAT |
11GMONOFAT | 2GPOLYFAT | 90MGCHOL | 830MGSODIUM | 2GFIBER