Ingredients
1/4 c. white wine
3/4 c. warm water
1 1/2 oz. fresh yeast
1 tbsp. honey
1 tsp. salt
2 tbsp. Extra virgin olive oil
3 1/2 c. flour
1 box Pomi (tomato concentrate)
Salt and pepper to taste
2 tbsp. Extra virgin olive oil
2 lb. pancetta
2 1/2 lb. yellow onions
fresh goat cheese
Fresh scallion to taste
Preparation
Step 1For dough and sauce: Place wine, water and yeast in a bowl and stir to dissolve. Add honey, salt and 1 tablespoon olive oil, and stir.Step 2Add 1 cup flour and stir to form paste. Add 2 more cups flour and work with wooden spoon in bowl for 2 minutes. Place dough on a floured work surface and knead for 8 minutes.Step 3Use the rest of the oil to oil another bowl. Place dough in the oiled bowl, cover and let dough rise for 45 minutes.Step 4In the meantime, combine all ingredients for the sauce in 1 bowl and let sit.Step 5After 45 minutes, divide dough into 4 equal balls and stretch onto pizza pan or baking sheet.Step 6For pancetta: Render pancetta in hot skillet. Add onion and cook with pancetta until onions caramelize.Step 7To finish: Partially cook pizza shell on flat top. Top 1 side with sauce. Sprinkle pancetta mixture over entire pizza. Top with dollops of fresh goat cheese. Cook until bottom is crisp, about 10 minutes. Cook top of pizza under a broiler, about 2 minutes.Step 8Sprinkle with fresh scallions.
