White Pizza with Peach, Pancetta and Chile
1 pound prepared pizza dough
1 tablespoon fine cornmeal
2 ounces pancetta, diced
1 shallot, chopped
2 garlic cloves, minced
¼ cup heavy cream
¼ cup whole-milk ricotta cheese
¼ teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil, plus whole leaves for garnish All-purpose flour, for dusting
4 ounces mozzarella cheese (preferably low moisture), shredded
1 medium peach, pitted and cut into wedges
1 Fresno chile, thinly sliced
Instructions:
Remove the pizza dough from the refrigerator and let stand for 30 minutes to come to room temperature.
Place a pizza stone in oven and preheat the oven to 500 degrees. Line a baking sheet or pizza peel with parchment paper and sprinkle the parchment with the cornmeal.
Line a plate with paper towels and set it nearby. Cook the pancetta in a medium skillet over medium-high heat for 5 minutes, or until crispy. Drain on the paper towels, reserving drippings in the skillet. Add the shallot and garlic to the drippings; cook 2 minutes, or until softened. Add the cream and cook 2 to 3 minutes or until slightly thickened.
Combine the ricotta, salt, pepper and chopped basil in a small bowl.
Stretch or roll pizza dough on a lightly floured surface to a 12-inch circle. Transfer the dough to the prepared baking sheet. Spread the cream sauce evenly over the dough, leaving a ¼-inch border. Sprinkle the mozzarella over sauce. Dollop the ricotta mixture over the mozzarella. Top with the peaches, chile slices and pancetta.
Transfer the pizza, still on the parchment, to the hot pizza stone. Bake for 12 to 14 minutes, until the crust is browned and the cheese is bubbly. Remove the pizza from the oven and let stand for 5 minutes. Garnish with the basil leaves, slice and serve. Makes 4 servings