Ingredients
- 2 (8-ounce) pieces of purchased or homemade pizza dough, recipe follows
- 1/3 cup homemade or purchased marinara sauce
- 1/3 cup (lightly packed) shredded smoked mozzarella cheese
- 1 cup (lightly packed) shredded Fontina cheese
- 2 ounces mushrooms, thinly sliced
- 2 ounces pancetta, chopped
Directions
Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle. Transfer to separate large baking sheets.
Spoon the marinara sauce over the pizzas, dividing equally and leaving a 1-inch border around each pizza. Sprinkle the mozzarella and Fontina cheeses over the pizzas, dividing equally. Sprinkle the mushrooms and pancetta over the cheese. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Cut the pizzas crosswise into rectangular slices and serve immediately.
Pizza Dough:
- 1/2 cup warm water (105 to 110 degrees F)
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 3 tablespoons olive oil, plus more for bowl
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Yield: 1 (16-ounce) ball of pizza dough
Prep Time: 10 minutes
Inactive PrepTime: 1 hour
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By pileslaundry
on March 01, 2012
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The crust was really hard to work with, it didn't roll out easily and it was dry. I used my kitchen aid with the dough hook, not a food processor so I don't know if that had anything to do with it. I've made bread and pizza crust a hundred times before that way and had no problems but perhaps this recipe with so little water you need to use a food processor? I live at higher but not high altitude and it's a desert climate so that may be it too. The cheese and pancetta combo is nice!
By cherokeeboy
Bahamas
on June 15, 2011
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The first time the dough was too dry, second time i doubled the amount of water, could be the brand of flour i used
By ewsjos_9266818
Gunee, IL
on July 05, 2010
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This pizza is quick and easy enough for weeknight dinner (with a little preplanning for the dough and has loads of flavor. The dough is very simple to make and rolls out nice and thin. We make the long rectangular shape and it's when cut into slices makes for easy handling for the kids. The flavor combination is excellent. The smokey mozz and salty pancetta go together well. There isn't a lot of flavor in the crust, so try to use flavorful toppings. We've made it with bacan and regular mozz as well - tastes good, but we prefer the orginal.
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