Preparation: 40 minutes | Cooking: 7 minutes | Servings: 6 to 8
Ingredients
Pizza dough
pizza sauce
8 oz tomato sauce
1 teaspoon ground oregano
1/2 tsp. ground thyme
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon granulated white sugar
1/4 tsp. salt
1/8 tsp black pepper
Trim
8 oz grated provolone cheese
1 cup grated mozzarella cheese
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh basil
2 oz Pancetta (cooked until crispy)
1/4 cup salami, shredded into small pieces
1 pear, cut into thin slices
Preparation
pizza sauce
1. This sauce can be made ahead. In a saucepan over medium-low heat, combine the tomato sauce and all the seasonings. Heat until the sauce bubbles. Remove from fire.
2. Spread pizza sauce over pizza dough. Use the back of the spoon to spread it evenly. Keep about 1 inch of pizza dough along the edge without sauce.
Trim
1. Sprinkle the whole sauce with the grated provolone cheese. Fill the empty spaces with the mozzarella cheese. All the pizza should be covered with cheese. Sprinkle the chopped basil and rosemary over the cheese.
2. Cover the cheese with the pancetta and salami. Line the pizza with the pears.
3. Place the parchment paper with the pizza on a large cutting board. Place the parchment paper and the pizza on the hot pizza stone. Cook for 6 to 8 minutes. Check at 6 minutes. Bake until cheese begins to brown.
4. Once the pizza comes out of the oven, there will be plenty of pear juice. Dab the pizza with a paper towel to absorb the juice. Cut the pizza and serve.
NOTES : Pizza sauce and pancetta cooking can be made ahead of time.
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