This non-traditional pie features the sweetness of fruit contrasted with the salty, smokiness of pancetta and olives.
- Yield: Makes four 7-inch pizzas
Source: Martha Stewart Living, September 1997
- 1/2 pound pancetta or bacon, cut into small cubes
- 2 onions, thinly sliced
- 2 teaspoons sugar
- Freshly ground black pepper
- Pizza Dough
- Yellow cornmeal, for sprinkling
- 12 ripe figs, sliced lengthwise 1/4 inch thick
- 1/2 cup kalamata olives, pitted and coarsely chopped
- 1/2 cup fresh ricotta cheese
Heat oven to 400 degrees. Saute pancetta in a medium skillet over medium heat until golden brown and crisp and most of the fat is rendered, 15 to 20 minutes. Remove pancetta from the skillet, and set aside to drain on paper towels. Pour off all but 3 tablespoons of the fat.
Add onions to skillet, sprinkle with sugar, and season with pepper; raise heat to medium high. Saute onions, stirring occasionally, until golden brown and slightly caramelized, 15 to 20 minutes. Remove from heat, and set aside.
Divide pizza dough into fourths. On a lightly floured surface, roll out each portion to make a 6-to-7-inch rough circle about 1/4 inch thick. Sprinkle two heavy baking sheets with a generous amount of cornmeal. Arrange pizza dough on baking sheets. Prick each circle of dough several times with a fork, leaving a 3/4-inch border.
Divide the cooked onions among the pizzas, and spread out over dough, leaving a 3/4-inch border between the onions and the edge of the dough. Arrange the sliced figs over the onions, sprinkle with cooked pancetta and olives, and dot the pizzas with ricotta cheese.
Transfer to oven, and bake until pizza dough is crisp and golden and topping is hot and bubbly, 20 to 25 minutes. Remove from oven, and serve immediately.