Pancetta and Calabrian Chile Pizza with Kale
This pizza is made with our ready-to-use sauce that blends imported Italian tomatoes with savory pancetta plus Calabrian chile peppers for a hint of spicy heat. If you’d like, top the finished pizza with crispy pancetta, which provides a nice contrast to the cheese and piquant sauce. The recipe was created for the Breville pizza maker. To bake the pizza in a standard oven, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.
- 6 oz. (185 g) thinly sliced pancetta (optional)
- 1 batch Thin-Crust Pizza Dough
- 1/2 cup (4 fl. oz./125 ml) pancetta and Calabrian chile pizza
- 1 1/2 cups (6 oz./185 g) grated mozzarella cheese
- 1/2 red onion, thinly sliced
- 1 tsp. chopped fresh rosemary
- 1 cup (1 oz./30 g) packed baby kale leaves
- Olive oil for drizzling
Preheat an oven to 425°F (220°C).
Place the pancetta on a parchment-lined baking sheet and bake until well browned and crispy, about 10 minutes. Set aside.
Preheat a Breville pizza maker on the preheat setting for 30 minutes.
On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the pizza sauce over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half each of the cheese, onion, rosemary and kale. Drizzle lightly with olive oil.
Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.
Using the pizza peel, transfer the pizza to a cutting board. Preheat the pizza maker again, assemble the remaining pizza and bake on the classic setting. Top the pizzas with the crispy pancetta, cut into slices and serve immediately. Makes two 10-inch (25-cm) pizzas.