Ingredients
- 1 (5oz) pizza dough
- 6 slice imported pancetta
- 2 tablespoon bar cara san marzano tomato sauce
- 3 tablespoon shredded parmigiano reggiano
- 1 tablespoon block ricotta salata
- 1 tablespoon chopped chives
Preparation
Baking Directions:
Stretch out your dough so it has an 11 to 12-inch diameter.
Spoon on sauce, leaving a 1 ½-inch crust.
Layer pancetta across pie top with Parmigiano and brush crust with olive oil.
Cook in oven for 5 minutes, or until crust is crispy and golden brown.
Take out and grate fresh ricotta salata on top.
Sprinkle on chopped chives.
Cut into 4 or 8 slices and serve.
