Pizzette, Crème Fraiche, Pancetta, Tomato Recipe

Mix and proof

In a medium bowl whisk together the flour, instant yeast, sugar and salt. Add the warm water and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly elastic. If dough is sticky, dust with up to 1 tablespoon more flour. Shape into a ball.

Place the dough ball in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel and let rest at warm room temperature until doubled, about 45–60 minutes.

When risen, gently deflate the dough and divide into 6 equal pieces (about 1.5–2 oz each). Let the pieces rest, covered, for 10 minutes to relax the gluten.

Preheat the oven to 500°F (260°C) with a rack in the upper third. If you have a pizza stone, place it in the oven while preheating. Otherwise use a heavy baking sheet turned upside down.

On a lightly floured surface, press or roll each piece into a 5–6 inch round, roughly 1/8–1/4 inch thick. Transfer to a piece of parchment for easier handling or a lightly oiled baking sheet. Brush each round lightly with the reserved tablespoon of olive oil.

Prepare toppings

While the dough rises or during the final rest, mince the garlic finely. Halve the tomato, remove seeds if very watery, and thinly slice into rounds or small dice depending on preference. If the pancetta is in a large piece, cut into 1/4-inch dice or short strips.

In a small bowl mix the crème fraîche with the minced garlic, 1/2 teaspoon of the sea salt (reserve the rest), 1/2 teaspoon of black pepper and the thyme leaves. Taste and adjust seasoning; mixture should be tangy and slightly garlicky.

Spoon about 2 tablespoons of the crème fraîche mixture onto each rolled pizzette and spread into a thin, even layer leaving a 1/4-inch edge.

Top each pizzette with 2–3 thin tomato slices (or a tablespoon of diced tomato) and distribute the pancetta evenly across the six rounds. Sprinkle about 1/3 tablespoon grated Parmesan on each pizzette and, if using, a light pinch of red pepper flakes.

Season the toppings lightly with the remaining 1/2 teaspoon salt and the remaining 1/2 teaspoon black pepper, distributed across the six pizzette.

Slide the pizzette (on parchment) onto the preheated pizza stone or place the baking sheet in the oven. Bake for 7–9 minutes, rotating once halfway through, until edges are puffed and golden and pancetta is crisped at the edges.

Remove from oven and let rest 1–2 minutes. Sprinkle remaining Parmesan, a few extra thyme leaves and a drizzle of olive oil over the hot pizzette. Serve warm.