Tito had a pizza the other night at Fore Street that has been following me in my mind, perhaps because I’d never had bleu cheese on pizza before. How have I missed that all these years?
If you smear a long cutting board with cornmeal or a little extra flour, you can usually get the raw pizza to slide back and forth on it, which makes transferring it to a hot pizza stone easier if you (like me) don’t have a proper pizza peel. That’s what I usually do. Only this time, I got a little overzealous, and dumped the pizza onto the stone with such speed that it flew halfway off the back of the stone and crashed into the oven’s back wall, pancetta bits falling to the floor of the oven. I wish I had a video of my valiant husband, donning mitts to wrangle the limp pizza back onto the stone, where it stayed put, miraculously unscathed. So much for a hot oven.
Pesto, Bleu Cheese, and Pancetta Pizza
Preheat the oven to 475, and let a pound of lightly floured premade pizza dough (or homemade, whatever) come up to room temp on a board. Cook up about 1/4 pound finely diced pancetta, and drain on paper towels. Roll the dough out thin, slather it with about 1/2 cup of thick pesto, then sprinkle with 1/2 cup crumbled bleu cheese and the pancetta. Bake for 15 to 20 minutes, or until the crust is good and brown, on a preheated pizza stone if you have one – time will depend on the thickness of your crust (I don’t think I rolled mine thin enough for this one).