Asparagus, Pancetta and Ricotta Pizza with Gremolata

Asparagus, Pancetta and Ricotta Pizza with Gremolata

Asparagus, Pancetta and Ricotta Pizza with Gremolata

Yield: Makes 2 ea. 10-12 in. pizzas


2 each 7-oz. Wood Stone Dough balls
1 bunch asparagus, tough ends snapped off
2 Tbsp. olive oil
Salt and pepper
8 oz. pancetta, finely diced
1/4 cup Italian parsley leaves
1 clove garlic, crushed
1 Tbsp. lemon zest, grated
1/2 cup Parmigiano Reggiano, grated
4 oz. fresh ricotta


Oven Temperature: 550-580 degrees

  1. Flame Height: 3.6
  2. Toss the asparagus with olive oil and salt and pepper and roast on a sheet pan in front of flame for about 30 seconds or until just tender.
  3. Roast the pancetta in a small skillet in the center of the oven, stirring occasionally until the fat has rendered and the pieces are crispy. Drain on paper towels.
  4. Make the gremolata by mincing the parsley, garlic and lemon zest all together.
  5. To assemble pizza, sprinkle the crust with half of the Parmigiano, fan the asparagus out and sprinkle with the pancetta. Drop the ricotta by teaspoons evenly over the top and then sprinkle with the remaining Parmigiano.
  6. Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
  7. Sprinkle with gremolata before slicing.

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