I really love experimenting with pizza flavors. I find that a white/oil based pizza really opens up the possibilities for that since its a bit more of a blank canvas. I love trying to mix up the cheese options and play with the meat and other topics to come up with unique variations.
This pizza was the result of a “what do we have in the fridge so that we don’t need to go to the store for lunch” pizza. I know that is a bit of a mouthful, but those meals sometimes just happen. I love to just work with what I have sometimes. There are those times where the store just seems like too much of a pain.
I had some pancetta randomly and spinach from a recent pasta dish so those were the obvious choices. We had bought burrata to make a pasta dish that we didn’t end up using and then we just used leftover Italian blend shredded cheese to fill it out.
Pancetta-Burrata White Pizza
- Pizza Dough , I used homemade but store bought works
- 3/4 Cup Olive Oil
- 3 Garlic Cloves smashed
- 1/4 Tsp Red Pepper Flake
- 1/4 Tsp Oregano
- 1/2 Cup Pancetta
- Italian Cheese Blend
- Salt & Pepper to taste
- Preheat the oven to 450F, ideally with a pizza stone.
- Roll out the dough to the desired size/shape to taste. The below times are based on a relatively small, thin crust. Increase the prebake time if need to account for thicker or larger dough.
- Heat the oil, garlic, pepper, and oregano on medium heat for about 5 minutes.
- Place the dough on the pre-heated stone and brush oil on the dough.
- Cook the dough for about 5 minutes.
- Remove the stone and add the remain toppings and cook for another 5 minutes.