Rhubarb and Pancetta Pizza

 

1 whole Pizza Crust (homemade Or Purchased)

2 tsp. Olive Oil

3 ounces, weight Diced Pancetta (or Thick Cut Bacon)

1 cup Diced Red Onion

1-½ cup Rhubarb, Peeled And Diced

1 cup Chopped Red Apple

2 tsp. Fresh Rosemary, Minced

½ cups Shredded Mozzarella Cheese

2 T. Walnuts, Very Finely Chopped

 

Prepare your favorite pizza crust dough. I like a deep dish whole wheat, but any type will work. The listed prep time includes the time needed for homemade dough to rise, but store-bought dough will work just as well. While the dough is rising, heat the olive oil in a large frying pan over medium heat. Add diced pancetta and cook until it begins to turn a golden brown, about five minutes. (If you don’t like pancetta or you don’t have it on hand, you can substitute diced thick cut bacon.) Drain excess fat from the pan and then add red onion. Cook until the onion is translucent, about three minutes. Add rhubarb, apple and rosemary to the mixture and cook until the fruit is just beginning to soften, about 2 minutes. I don’t peel the apple, but you can if you must. Remove from heat. Preheat oven to 450ºF. Prepare a pizza pan and roll or press out your dough. Spread the pancetta/fruit mixture directly onto the dough. Sprinkle the mozzarella cheese over the mixture. Don’t go overboard with the cheese! (This isn’t that kind of pizza.) Finally, sprinkle the finely chopped walnuts evenly over the cheese. Bake the pizza for 15 minutes, or until the crust is cooked and the cheese is golden brown.