Thinly sliced pancetta and fig jam make this a sweet and savory pizza that is topped with some cream cheese and fresh oregano.
| Servings | 4 Portions |
| Tags | Family Dinner | Flour | Italian | Main Course | Pizza | Pork |
| Allergens | Celery, Milk, Wheat |
| Prep Time | 30 min |
| Rest Time | 1440 min |
| Cook Time | 30 min |
I was inspired by a post I saw on the internet one day and decided to try it out. I chose to simply experiment a bit and this was the result. Initially, I used more ingredients on each pizza, but it didn't turn out so well so I had to scale back the amounts a bit. I also sliced the pancetta very thinly so that all the pieces were properly cooked quickly in the heat without being "boiled" instead. The cream cheese was mostly a whim, but it actually worked quite well and then some fresh oregano as I have a big pot that is growing like crazy here at home...
The fig jam I used (Fig Royale Fruit Spread from St Dalfour) worked really well, but it had some slightly larger pieces of figs that I chose out for this purpose. Maybe it would have been easier with a different jam, but I like this one so it had to be the way it was... The cream cheese was mostly to get a little more flavor from the garlic and herbs and even though I could have mixed some ricotta or mascarpone with finely grated garlic and the herbs I have at home at the moment, it was easier to buy a ready-made cream cheese with these flavors and click on a little after the pizza is baked. I thought it worked pretty well.
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Ingredients
Directions
- Mix room temperature water with dry yeast - let stand 10 minutes.
- Add flour and salt, knead in a machine or by hand until the dough is smooth (5-10 minutes).
- Cover the dough and let rise until it has doubled in size (1-2 hours).
- Divide the dough into 4 pieces (about 240g/piece), roll into smooth balls and place in lightly oiled containers. Store in the refrigerator overnight (up to 72 hours).
- Take out the dough and allow it to stand at room temperature for 60-120 minutes.
- Slice the pancetta thinly.
- Stretch out the dough using a little extra flour.
- Spread the mozzarella, pancetta and fig jam on the pizza dough - bake in the pizza oven.
- Sprinkle some cream cheese on the still warm pizza and top with fresh oregano.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3693.35 kcal | 923.34 kcal | 221 kcal |
| Carbohydrates | 510.22 g | 127.55 g | 30.53 g |
| Fat | 110.3 g | 27.57 g | 6.60 g |
| Protein | 151.74 g | 37.94 g | 9.08 g |
| Sugar | 113.64 g | 28.41 g | 6.80 g |
| Salt | 26.74 g | 6.68 g | 1.60 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
