Pig & Pesto Recipe
EVOO base, fresh mozzarella, spinach, smoked bacon, prosciutto, ricotta dollops, fresh basil pesto drizzle
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Ingredients
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Dough & base
Cheeses & greens
Cured & smoked pork
Pesto drizzle
Finishing
Method
Dough & base
- 1
Preheat and prepare dough
Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. If using a baking steel, preheat similarly. On a floured surface, stretch or roll the pizza dough to a 12-inch round, leaving a slightly thicker rim for the crust.
- 2
Prepare EVOO base
In a small bowl, combine 2 tbs extra-virgin olive oil, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Brush the oil mixture evenly over the stretched dough, avoiding the rim.
Cheeses & greens
- 3
Assemble cheeses and spinach
Distribute torn/sliced fresh mozzarella evenly across the pizza base leaving the rim. Scatter fresh spinach leaves over and between the mozzarella so they wilt under heat. Dot 1/2 cup ricotta into 6 small spoonfuls around the pizza (dollops).
Cured & smoked pork
- 4
Cook bacon and add prosciutto
If your bacon is not already cooked, cook 4 slices in a skillet over medium-high heat until crisp, drain on paper towels, then chop coarsely. Scatter the chopped bacon evenly over the pizza. Tear prosciutto into bite-sized pieces and arrange them on the pizza — prosciutto can go on before baking for a little crisp or added after baking for silky texture. (Recommendation: place prosciutto on halfway through baking or immediately after baking for best texture.)
Pesto drizzle
- 5
Make quick basil pesto
In a small food processor or blender, combine 1 cup packed basil leaves, 2 tbs toasted pine nuts, 2 tbs grated Parmigiano-Reggiano, 1 garlic clove, 3 tbs extra-virgin olive oil, 1/2 tsp lemon juice (optional), 1/4 tsp salt and 1/8 tsp black pepper. Pulse until smooth but still slightly textured, scraping down as needed. Adjust olive oil to reach a drizzling consistency. Taste and adjust salt/lemon as desired.
- 6
Reserve some pesto
Reserve about 1-2 tablespoons of pesto for finishing drizzle; you will use the rest to lightly flavor the pizza during assembly if desired.
Bake & finish
- 7
Bake the pizza
Using a pizza peel or parchment on the inverted baking sheet, transfer the assembled pizza to the preheated stone/sheet. Bake at 500°F (260°C) for 8–12 minutes until crust is blistered and golden and cheese is bubbling. If you placed prosciutto on before baking, check at 6–8 minutes to ensure it doesn't over-crisp.
- 8
Add finishing touches
Remove pizza from oven. If prosciutto was held back, drape the thin slices over the hot pizza now so they warm but remain tender. Scatter the chopped crisp bacon if not already on. Spoon dollops of ricotta to smooth any that shifted during baking. Drizzle reserved basil pesto over the pizza in a thin zigzag or spoonfuls. Finish with grated Parmigiano-Reggiano, torn fresh basil leaves, and a light sprinkle of red pepper flakes if using. Let rest 1–2 minutes, then slice and serve.