Ingredients:
- Pizza dough, room temperature
- 4 oz fresh mozzarella, cut into 1/2” x 2” pieces
- 2 tbsp basil pesto
- 1/4 cup green olives, sliced
- 1/4 of one small onion, thinly sliced
- 4 oz. chopped pancetta
- Olive oil
- All purpose flour
Directions:
1. Preheat oven to 450 degrees.
2. Heat a skillet over medium heat. Add pancetta, stirring until browned. About 5 minutes. Remove from skillet and drain and paper towel, lined plate.
3. Dust a clean work surface with a couple of tablespoons of flour. Roll out the dough big enough to fit over the edges of the cast iron skillet you are using. If the dough is bouncing back while rolling it out. Let it rest for 10 minutes and come back to roll it out.
4. Coat the skillet lightly with olive oil. Place the pizza dough over the skillet letting the dough hang over the edges of the skillet. Roll the edges of the pizza dough over the pieces of mozzarella and line the inside edge of the skillet. Spread the pesto on the flat surface of the pizza. Top with onion, olives and pancetta. Lightly drizzle olive oil over the stuffed crust.
5. Place the skillet over a high flame on your stove for about 4 minutes to start to cook the crust. Then transfer skillet to preheated oven for 20 minutes or until crust is golden.
6. Slice and enjoy!
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