Bits and Bobs
3 oz pancetta, cubed
1 cup mushrooms, chopped (about ½ of one of the 8oz packages; any ‘shroom type works)
1 shallot, diced
4 tbs basil pesto (I cheated and went with the store bought)
1 cup grated mozzarella
3 tbs skim ricotta
1 sliced tomato
Salt and pepper to taste
Preheat oven to 450°F
In a hot pan, sear the pancetta until most of the fat has rendered, 5-ish minutes. Dump pancetta onto a paper towel lined plate, pouring off all but a tablespoon of the fat. Return pan to med-high heat. Add mushrooms and shallots. Sauté until the mushrooms are soft and the onions translucent, a quick 3 minutes. Then its pizza assembly time!
I assemble in this order: Pesto, mushrooms/shallots, mozzarella, tomatoes, ricotta, then pancetta.
Bake for about 15 minutes or until the crust is golden brown and slightly risen.