Pancetta and Onion Pizza

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  • Level: Easy
  • Total: 26 min
  • Prep: 10 min
  • Cook: 16 min
  • Yield: Two 12-inch pizzas, serves 6 to 8
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5 ounces slab bacon or pancetta, finely diced (about 1 cup)

1 1/2 pounds prepared pizza dough or homemade, recipe follows

All-purpose flour

Kosher salt

Olive oil, for drizzling

1 1/4 cups prepared pizza tomato sauce or homemade, recipe follows

1 1/2 cups shredded mozzarella (about 5 ounces)

1/2 leek (white and light green parts only) or white onion, very thinly sliced 

1 clove garlic, minced

1/2 cup freshly grated Parmesan or Pecorino Romano cheese (about 1 ounce)

12 fresh basil leaves

Crushed red pepper flakes, optional

Pizza Dough:

1 cup warm water (about 105 degrees F)

2 teaspoons sugar

1 (.25-ounce) packet active dry yeast, about 2 1/4 teaspoons

1 tablespoon extra-virgin olive oil, plus extra for brushing

3 cups all-purpose flour, plus more as necessary

1 teaspoon fine salt

Tomato Sauce:

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

1 (28-ounce) can San Marzano tomatoes

4 to 6 fresh basil leaves

Kosher salt


  1. Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the pancetta or bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch disk on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt. Slip the dough onto the preheated stone and cook until just set, about 4 minutes. Using the peel, remove the dough from the oven and top with about half the sauce and toppings - pancetta, mozzarella, onion and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.

Pizza Dough:

  1. Whisk water and sugar in a bowl and scatter the yeast over the top. Set aside until foamy, about 10 minutes. Stir in olive oil. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the liquid to make a rough, shaggy dough. Turn out onto a lightly-floured work surface and knead until smooth and elastic, about 5 minutes. If the dough seems wet, add just enough flour to prevent sticking. Brush a large bowl with olive oil. Form the dough into a ball, rotate it around the bowl to coat and place it seam-side down in the bowl. Cover the bowl tightly with plastic wrap. Set aside at room temperature, until doubled, about 1 1/2 hours. Or cover and refrigerate overnight. If refrigerating bring to room temperature about 30 minutes before forming. Yield: Makes 1 1/2 pounds of dough, enough for 2 (12 inch) pies

Tomato Sauce:

  1. Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and cook until golden but not dark brown, about 20 seconds. Using your hands, crush the tomatoes and add them to the pot along with 1/2 cup water, basil, and season with salt. Bring to a boil, reduce heat to medium-low and simmer until the sauce thickens, about 15 minutes. Serve.