Wednesday, June 25, 2008

Recipe: Pizza with Pancetta and Cherry Tomatoes

Just as a warning, I have a 50-year-old oven that is deeply, deeply tempermental. Unless I want to spend the baking time vainly adjusting the heat up and down to try and keep the oven at a certain temperature, and I don't, I have to be sanguine about enormous variations in cooking times and temperatures, since sometimes it likes to be about 50-100° hotter, sometimes just right, and sometimes way low, all in the space of an hour of baking. So use your eyes and sense on any cooking times I give you, particularly since even if my oven was perfect, I don't always pay close attention to such things.

This should serve about 4 people.

1 cup pureed tomato sauce (the sort you'd use as a pasta sauce, not just pureed tomatoes from a can)
1 pint cherry tomatoes, halved
1/3 lb pancetta, sliced thin like bacon (on this last occasion, we used bacon, since I was running low on pancetta)
olive oil
3 tablespoons chopped fresh flat leaf parsley
1 recipe pizza dough (again, you're on your own here- make it, buy it, whatevs)

1. Preheat oven to 500°F for 30-45 minutes
2. Lightly oil a cookie sheet and spread the pizza dough out on it. Lightly brush the pizza dough with olive oil. Let it rest for a couple of minutes and then put in the oven for about 5 minutes.
3. Remove the pizza from the oven and spread the tomato sauce on top. Top with slices of bacon and cherry tomatoes, and bake for another 12-17 minutes, or until crust is golden and irresistible-looking.
4. Remove from oven, wait at least 5 minutes to eat so that you don't burn your mouth too badly.


cook eat FRET said...

and why do you have a 50 yr old oven?

Meg said...

same age as the house. And the venerable plumbing system.