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May 8, 2009

PANCETTA, MUSHROOM AND MOZZARELLA PIZZA

PANCETTA, MUSHROOM AND MOZZARELLA PIZZA

Pillsbury® Refrigerated Pizza Dough
Flour, corn meal
6 to 8 ounces mozzarella, sliced thinly
Shredded mozzarella
6 tablespoons pizza sauce (optional)
2 tablespoons olive oil
1/2 red onion, thinly sliced [about 1 cup]
6 to 8 fresh mushrooms cups mushrooms
1 cloves garlic, finely chopped
6 thin slices pancetta, cut into strips
6 cherry tomatoes, halved
21/2 cups rocket or baby greens, packed
Sea salt and freshly ground pepper, to taste
Grated Parmesan, optional

Preheat oven to 425°.
Line a thin metal baking sheet with parchment paper and gave it a dusting of flour and cornmeal. (You can also use a lightly oiled pizza pan or baking sheet.)
Unroll the crust on the baking sheet and shape it into a 10x15-inch rectangle.
If using tomato sauce, smear sauce on crust.

Arrange sliced mozzarella on top, leaving about a 1/2-inch border around the edge of the crust.
Heat a large nonstick skillet over a medium flame.
Add oil and sauté onion, mushrooms and garlic for about three minutes, tossing to coat evenly with oil.
Turn off heat, season with sea salt and pepper.

Using a slotted spoon, distribute topping mixture evenly over pizza crust and cheese.
Add some shredded mozzarella to fill in gaps.

Place pancetta and tomatoes on top of pizza and drizzle with olive oil.
Place pizza pan on middle rack in the oven and bake until the crust is a deep golden brown, about 12 to 17 minutes.
Toss the greens with a small amount of olive oil and place on top of pizza.
Top with freshly grated Parmesan, if desired.

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