Growing up, I always loved when my family made pizza from scratch, but what I loved even more was what came after the meal. Any extra dough and scraps were rolled out, left to rise, fried, and sprinkled with sugar to create a simple, but delicious donut-like treat.  Here we're doing a savory twist, using the same technique to make a pizza featuring ricotta, pancetta, and peaches. Garnish with extra sprig of thyme if desired.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
10 mins
total:
1 hr
Servings:
4
Yield:
4 small pizzas
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 475 degrees F (245 degrees C). Line baking sheets with aluminum foil.

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  • Sprinkle pancetta into a cold skillet and drizzle 1 teaspoon olive oil over pancetta. Cook and stir pancetta over medium heat until browned and caramelized, 5 to 10 minutes. Remove pan from heat and cool pancetta in the oil in the skillet.

  • Place 1 dough quarter on a work surface and lightly dust with flour; roll into a 1/8-inch-thick irregularly shaped crust. Stretch dough with your hands to an even thickness; let rest on the work surface for 5 minutes. Repeat with remaining dough.

  • Heat about 1 cup olive oil, reaching about 1/2-inch depth, in a heavy cast iron skillet over medium-high heat. Fry each piece of dough until browned and cooked through, about 2 minutes per side. The first side will be lighter than the second side. Drain the crusts on paper towels.

  • Transfer pizza crusts, lighter-side up, to prepared baking sheets. Spread about 2 tablespoons ricotta cheese onto each crust using the back of a spoon. Sprinkle about 1/2 teaspoon fresh thyme over ricotta layer. Sprinkle pancetta over the ricotta-thyme layer; season with black pepper. Nestle about 5 peach slices onto each pizza, working around the pancetta pieces. Sprinkle 1 tablespoon Parmesan-Reggiano cheese over each pizza. Drizzle about 1 teaspoon extra-virgin olive oil over Parmesan-Reggiano layer.

  • Bake in the preheated oven until cheese is melted and peaches are lightly browned and tender, 12 to 15 minutes. Cool pizzas for 5 to 10 minutes on the baking sheet.

Cook's Notes:

The fried pizza crusts can be made ahead of time.

Fresh basil can be used in place of the thyme for a sweeter flavor.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

462 calories; protein 16.3g; carbohydrates 44.8g; fat 23.4g; cholesterol 24.5mg; sodium 1060mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2016
These are very delicious! I made them at the height of peach season and every single family member said "Eww" as I was cooking. Those Ewws quickly became Wows when I brought these to the table however. Every last one has always been eaten. I've made them without the Parmesan or Romano when I didn't have any on hand and they were just as good I think. I've made them with prosciutto instead of pancetta and they were still good. I've added some of the following spices: cinnamon mace nutmeg allspice cardamom and ginger. All good. I've added pinches of crystallized ginger. Equally good. It all depends on what you like. The black pepper ricotta peaches and dough are all obviously essential ingredients but go with what you personally like as embellishments - you will not be disappointed. For me cardamom is essential. Read More
(3)

Most helpful critical review

Rating: 2 stars
04/13/2019
I couldn't make he fried peaches with pancetta because I could not find pancetta in my grocery store. Read More
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/02/2016
These are very delicious! I made them at the height of peach season and every single family member said "Eww" as I was cooking. Those Ewws quickly became Wows when I brought these to the table however. Every last one has always been eaten. I've made them without the Parmesan or Romano when I didn't have any on hand and they were just as good I think. I've made them with prosciutto instead of pancetta and they were still good. I've added some of the following spices: cinnamon mace nutmeg allspice cardamom and ginger. All good. I've added pinches of crystallized ginger. Equally good. It all depends on what you like. The black pepper ricotta peaches and dough are all obviously essential ingredients but go with what you personally like as embellishments - you will not be disappointed. For me cardamom is essential. Read More
(3)
Rating: 5 stars
08/20/2015
This might be the best thing I've ever made off of this website and I'm on it every day! Will DEFINITELY make again. No one could get enough it disappeared off the table. Read More
(2)
Rating: 4 stars
06/30/2017
It was very good. But I used pita bread because I didn't want to make my own crust. Still was very good. Read More
(1)
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Rating: 5 stars
08/09/2018
A huge hit. Made it today for my whole family they loved it. Will make it again for sure. Thank you! Chef John. Carmela Read More
(1)
Rating: 5 stars
09/05/2018
Great appetizer! Family and guests loved it Read More
Rating: 2 stars
04/13/2019
I couldn't make he fried peaches with pancetta because I could not find pancetta in my grocery store. Read More
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