Big Red Triple Tomato Pizza with Pancetta and Brie
Author: 
 
Ingredients
  • 9 ounces proprietary pizza dough ball
  • 2 tablespoons béchamel cream sauce
  • 2.5 ounces shredded mozzarella
  • 3 ounces Italian style pancetta, (4-5 rounds) or 5 thin slices thin-cut bacon
  • 1 Roma tomato, (1.8 ounce), cored with the thick wall diced small, (3/4 cm)
  • 5 thin slices of cold Brie cheese (approx. 3.5 -4 ounces)
  • 2 tablespoons tomato honey, (see recipe above)
  • 15-20 crispy tomato skins
  • 1 sprig of basil for garnish
Instructions
  1. Pre-heat a deck oven to 550 F.
  2. Place the pancetta or bacon on a small parchment lined tray to partially cook. If not, the bacon will not cook enough on the pizza.
  3. Cook for 3-4 minutes until it has leeched some fat and is just starting to crisp up.
  4. Pull the pancetta from the oven and reserve it for the pizza.
  5. Form a 12-inch pizza round from the dough ball and spread the béchamel across the pizza.
  6. Spread the shredded mozzarella on top of the cream sauce then place the pancetta around the pizza followed by the diced tomato.
  7. Bake the pizza in the oven for 5-6 minutes until golden brown and crisp.
  8. Remove pizza and place on a cooling rack. Wait for 5 minutes then top the Brie in a spoked wheel pattern starting from the center to the crust.
  9. Drizzle the tomato honey around the pizza and on top of the Brie.
  10. Place the crispy tomato skins around the pizza like wings then place the basil bud in the center.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/big-red-triple-tomato-pizza-with-pancetta-and-brie