Homemade Pizza With Italy Pancetta And Fresh Mushroom

Wow....this is one delicious pizza that had me for once forget the calories and all.  I intended this for Wild Boar and a veggie and fruit pizza for myself but I could not help it but to take two slices off his whole share....LOL!   The pancetta ( gifted to me by Veronica of Quay Po Cooks ) was crispy aromatic and the homegrown lemon thyme with its lemony aroma is the strong factor that broke my resistance.  The pizza crust was fantastically good and I have been making the crust using the same recipe since I first made them some years back. You can have it crispy thin or the normal Pizza Hut type of pan crust..wonderful isn't it ?  The crust is crispy on the outside and soft and fluffy on the inside.  The kind of crust that will not harden once it is cold but anyway, the pizza will not have a chance to harden.  It finished fast and WB asking for more and I told him ..sorry no more for I want to use the balance of the pancetta for other dishes :)

I really have to thank Veronica for her generous gift to us when she came down to Ipoh for the bloggers meet up last month.  My first time meeting her in person and my first time savoring pancetta LOL!   Seriously, we can't get pancetta over here in Ipoh ...maybe it is too pricey for Ipohans :p  She is such a great cook and blogger and not to forget mentioning she has a great voice !! Her sense of humor can brightens up your days :)   Do drop by her blog and I am sure her delicious food will have you enthralled :)  Thank you Quay Po for these delicious yummy pancetta. I will be using up the balance of the pancetta for my pasta and another dish.   It was great in the pizza....

Quay Po gave us each a packet of Italy  Pancetta Affumicata.....it was yummy !

I lavished the pancetta generously on 

Wild Boar's pizza

threw in a few sprigs of homegrown lemon thymes

and gosh, the thymes gave out a fragrant

lemon aroma which is was baking in the oven....

I love the pancetta and the thymes

they work well together :)

shake some parmesan on surface the moment

it is out of the oven 

and yea...how could I resist even

though I wanted veggie and fruit pizza ! :p

look how crispy and how juicy the pancetta were... and

the fresh brown button mushroom was a 

great accompaniment for the pizza

these are the two slices I could not resist :p

seriously....I just dont want to stop eating at two :)

Homemade Pizza With Italy Pancetta And Fresh Button Mushroom

Pizza Crust  - adapted from Zencancook

Basic Pizza dough

4 cups all purpose flour,plus additional for kneading

1 pkt active dry yeast

3 tablespoons extra virgin olive oil

1 tsp sugar

1 tbsp salt

In a large bowl, dissolve the yeast in 1 ½ cup warm water. Whisk 2 cups of flour and the olive oil and cover with a damp cloth. Set aside in a warm place until doubled. About 1 hour. Stir in the remaining flour and the salt and knead for 5 mins until the dough is smooth. Let the dough rest for 10 mins before rolling out or refrigerate.

Fillings:-

grated Mozzarella cheese for base and surface before baking

7 pieces fresh brown button mushrooms - cut into 1/8 " slices

2 tablespoons of olive oil

a few sprigs of lemon thymes

freshly ground black pepper

parmesan cheese 

Season the mushrooms with olive oil and lemon thymes and black pepper and salt if desire.  Roll out the pizza dough to the thickness of your choice. If you desire a crispy thin base, roll it out thinly. Sprinkle grated mozzarella cheese on the base of the crust. Distribute the seasoned mushrooms evenly on the mozzarella layer, then add the pancetta over the mushrooms. Sprinkle more grated mozzarella cheese on the pancetta for extra cheesy flavor.   Arrange a few sprigs of lemon thymes on top and bake at 200 C for 30 minutes or till the pizza dough is cooked through and lightly browned. Take it out of the oven and sprinkle parmesans on the surface while it is still hot and serve immediately.  

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