eat this: pesto pancetta whole wheat pizza

After an exhausting day, it’s practically impossible to fix yourself dinner. When igniting the stove and dicing the chicken takes Herculean feat, sometimes it’s acceptable, downright necessary, to cut a few corners. Let me clarify – this is no Sandra Lee, high fructose syrup, partially hydrogenated oils, packaged nonsense – rather quick, unbelievably delicious meals made in under fifteen minutes.

My best friend Susan turned on to the rapture that is the homemade pizza. The options! Pancetta and pesto, gruyere and olive tapenade, the flavor combinations are endless, and why not fancy yourself a gastronomic tour-de-force in the kitchen?! Here’s my quick dinner delish recipe.

INGREDIENTS
1 lb of store-bought whole wheat pizza dough
1/4 lb pancetta, sliced 1/2 thick
1/4 cup of basil pesto
1/2 cup mozzarella cheese (not fresh!)
3 cloves of garlic, finely minced
2 tbsp of olive oil
Salt/pepper to taste
Flour for the board/counter
Serves 4 people, 2 if you’re having a BRUTAL day.

DIRECTIONS:
Pre-heat the oven to 450 degrees. Lightly oil a cookie sheet. Dusting the counter (and rolling pin) with a handful of flour, roll out the dough working from the center out. The dough need not be perfect, just evenly distributed.

On a small pan, fry up the pancetta until near crisp. Set aside. Brush the crust with olive oil, and add the pesto, pancetta (sans pan drippings), garlic, cheese, salt and pepper. Bake for 10-15 minutes until golden brown and delicious.

This entry was posted on Tuesday, December 15th, 2009 at 8:01 am and is filed under foodie gal. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.