Ingredients
- 1/4 lb. sliced pancetta or smoked bacon (about five 1/4-inchthick slices), cut in 1/2-inch pieces
- 1 ball of pizza dough, refrigerated for at least 8 hours
- Olive oil, for brushing the dough
- 1/4 cup thinly sliced scallions (white and light green parts)
- 4 oz. coarsely grated Gruyère
- 2 tsp. red-wine vinegar
- 1/2 tsp. Dijon mustard
- 2 Tbs. olive oil
- Kosher salt and freshly ground black pepper
- 4 oz. loose baby spinach or 1/2 bunch tender young spinach, stemmed if needed, washed, and spun dry
- 1 hard-cooked egg, chopped
Directions
- Put a baking stone on the upper middle rack of the oven and heat the oven to 475°F. In a small skillet over medium heat, brown the pancetta. Drain on paper towels and set aside. On a heavily floured surface, flatten the dough ball. Roll the dough into a 12-inch round, lifting and stretching from underneath with the back of your hands. (If the dough resists, let it rest for a few minutes and then resume rolling.) The outside edges should be about 11/4 inches thick, the center a bit thinner. Transfer the dough to a floured pizza paddle or the floured back of a baking sheet. Brush the dough with the olive oil and sprinkle the scallions evenly to within 1/2 inch of the edge. Sprinkle on the cheese and the pancetta. Transfer the pizza onto the baking stone in the oven with a quick jerk of the paddle. Check the pizza after 2 or 3 minutes and deflate any giant bubbles if necessary.
- While the pizza bakes, whisk the vinegar, mustard, and olive oil in a medium bowl; season with salt and pepper.
- When the edges of the crust are lightly browned and the cheese is bubbling, 10 to 12 minutes, return the pizza to the paddle or transfer it to a cutting board. Toss the spinach with the vinaigrette and pile it on the pizza. Sprinkle with the chopped egg, slice with a chef’s knife, and serve immediately.
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