Pancetta, Pepper and Onion “Pizza”
After making pancetta a month or two ago (using a mix of the recipes from Charcuterie and Chow.com).…
…I started looking for good recipes to utilize it. This was a particularly good one:
I substituted a sweet hungarian pepper for the yellow pepper (I sauteed it with the onions) and jarred roasted red pepper for fresh. I also used sourdough rye (3÷4 of a loaf sliced into three large pieces) instead of pizza crust. This may seem odd, but isn’t the best pizza dough slightly sour?
All told, the changes made for a much quicker (and still really good) recipe.
This looks delicious! I love making homemade pizzas. I have yet try the home curing…one of these days.
Thanks.
It’s really not hard to cure pancetta at home. You just rub a bunch of herbs, spices and salts on a pork belly, then let it sit in the fridge for a week in a ziploc bag. Then you hang it for a couple weeks (I just did one week as it was a bit warm). Since it was my first pancetta I thought I’d tie it the traditional way (which was tricky because of the knots), but you could just as easily hang it the way Ruhlman does at http://blog.ruhlman.com/ruhlmancom/2009/06/home-cured-pancetta.html. The only hard to find (but necessary) ingedients are curing salt and juniper berries, but plenty of places online and around town have them.
One of these days I’m going to break out the recipe for the pizza dough I used to make at the neighborhood pizza joint when I was in high school.
Did I mention that being a dough boy got me all the ladies in high school?
–ds