The base of this simple pizza is also the base for one of my favorite pasta recipes: simply quality extra virgin olive oil, crushed red pepper flakes, and garlic—lots and lots of garlic. Cooked and spread over a healthy, multi-grain pizza dough and then topped with crispy pancetta, peppery arugula, buttery pine nuts, briny olives and creamy Fontina cheese, this specialty pizza is mouthwateringly delectable.
(To view this recipe, click on the blue title of the blog post above*)
Multi-Grain Pizza with Olives, Arugula & Pancetta
- Cornmeal, for dusting the baking sheet
- 1 lb. multi grain pizza dough, store bought or homemade
- 4 oz. thinly sliced pancetta, cut into small pieces
- ¼ cup extra virgin olive oil
- Pinch of crushed red pepper flakes
- 4 garlic cloves, minced
- 2 cups baby arugula
- 1 cup shredded Fontina cheese
- 2 Tablespoons pine nuts
- Handful of mixed olives
- Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper and sprinkle with cornmeal. Roll the pizza dough into a large circle to fit the baking sheet. Place on the baking sheet.
- In a small sauce pan, cook the pancetta over medium heat until cooked through and slightly crisp, 3-4 minutes. Add in the olive oil, garlic, and crushed red pepper. Cook over medium-low heat for 2 minutes, or until the garlic begins to speak and the mixture is heated through. Spread this mixture on the prepared pizza crust.
- Top the pizza crust with the arugula, shredded Fontina, pine nuts and mixed olives. Bake the pizza for 20 minutes, or until the crust is browned and the cheese melted. Allow the pizza to cool before cutting it into slices and serve warm.