Fancy Pig Pizza

The title only makes sense if you know my daughter, Rachel. She first tried Prosciutto at her Uncle David’s house, and she has since called it fancy ham. Having discovered Pancetta, the obvious name became fancy bacon. Thus the name, Fancy Pig. (Chef's note: Because the pancetta and prosciutto are naturally salty, I would advise that less is more. AND you will not want to add salt at any point in the cooking process.)

1 pizza dough ball

2 tablespoons olive oil

1 cup marinara

4 oz pancetta (cooked, but not crisp)

3 slices Parma prosciutto

1 cup provel cheese (or substitute provolone and mozzarella)

1 tablespoon butter

2 large or 3 small shallots (sliced thinly)

Marina Sauce -

4 tablespoons olive oil

2 cloves garlic, minced

½ teaspoon crushed red pepper flakes

½ teaspoon salt

1 onion (diced)

1 large (or 2 small) carrot, diced

1 (15 oz) can crushed tomatoes

1 (15 oz) can petite diced tomatoes

Preheat oven and pizza stone for one hour at 500 F.

To make the sauce, heat the olive oil in a medium sauce pan over medium heat, and add the onion, salt and crushed red pepper flakes. Cook about 5 minutes until onions begin to wilt. Add the garlic and cook an additional 2 minutes. Add the carrots and sauté until the carrots are soft. Remove from heat add the crushed and diced tomatoes. Reduce heat to low, and return the pan to the burner. Let simmer about 30 to 45 minutes. Using a submersible hand blender, blend the marinara to combine the tomato and carrots. Alternatively, you can use a countertop blender in two batches after the sauce has cooled. Set aside.

In a small pan, melt the butter and add the shallots. Cook until the shallots are soft and golden brown in color, about 8 minutes. Set aside on paper towel to absorb excess butter.

Roll out the pizza dough and brush with olive oil. Spoon about 2/3 cup of the sauce on the pizza. Top with pancetta, prosciutto, and shallots. Spoon remaining sauce over pizza and top with the provel cheese.

Place the pizza on the pre-heated stone and bake for 8 to 10 minutes, or until crust and/or cheese starts to brown. Remove from the oven and let set for 3 to 4 minutes before slicing.