This pizza is dedicated to Kathy. She knows why. 😀
This pizza is also dedicated to Armandino Batali. He doesn’t know me, but I know him. Or, at least, I’ve eaten his prosciutto in a sandwich when I visited Seattle a couple years ago. I insisted on going to visit Salumi, his shop in Founder’s Square. That sandwich lived at the edges of my memory for awhile until I decided to make this pizza.
So, here are the ingredients:
I bought the pizza crust because I wasn’t in the mood to make it from scratch and Trader Joe’s makes a great pizza dough. I also bought the pancetta already cubed because it’s totally convenient to do so. The fig jam was harder to track down, I finally picked it up at MOM’s.
Heat the oven to 425. Oil the pan. The directions on the package said to use flour and roll out the dough. NOT what I did. I oiled my hands, stretched the dough a bit, fit it to the pan and viola:
I keep stretching it right up until I put the fig jam on it.
I like to crisp up the pancetta a bit before I put it on the pizza. It renders out some of the fat but also means no undercooked bits of bacon. Mostly, it just makes the pancetta crispy.
So, you spread a thinish layer of fig jam on the bottom, spread the crispified pancetta evenly and break up bits of the goat cheese over the top. You will have this:
Bake it for 15 to 20 minutes, depending on how hot your oven is. It becomes this:
It’s ready for it’s close-up, Mr. Demille: