Pear, pancetta, hazelnut, and honey
have long been friends, but they taste
even better when they’re on top of a
pizza. Want an extra splurge? Skip the
olive oil, and use some of the rendered
pancetta drippings on the pizza dough.
Makes
Makes 8 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Place a pizza steel or stone in a cold
oven. Preheat oven to 500°. Line a
large baking sheet with parchment
paper, and sprinkle with cornmeal.
Cook pancetta in a large skillet over
medium-low heat, stirring
occasionally, until rendered and
lightly golden, 6 to 8 minutes.
Remove using a slotted spoon,
and let drain on paper towels.
Roll and stretch dough into a
10- to 12-inch circle, and place on
prepared pan. Using a fork, dock
dough. Drizzle with oil, and season
with salt and pepper. Crumble
cheese over dough. Sprinkle
pancetta, pear, and hazelnuts on
top. Quickly slide or lift pizza on
parchment onto preheated steel
or stone.
Bake until golden brown around
edges, 10 to 15 minutes, rotating
halfway through baking. Drizzle
with honey, and sprinkle with
radicchio.
