Pancetta Plum Focaccia

Something Extra Holiday 2011

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Happy holidays from all of us at Raley's, Bel Air and Nob Hill Foods!


Pancetta Plum Focaccia

Pancetta Plum Focaccia
1/2 cup chopped prunes
1 (13.8- oz.) package Pillsbury Refrigerated Pizza Dough
1 (3- oz.) package diced pancetta
1/2 red onion, thinly sliced
2 oz. fresh mozzarella cheese
2 tbsp. chopped fresh rosemary
Nob Hill Trading Co. Aged Balsamic Vinegar

Prep: 15 minutes, Rise: 30 minutes,
Cook: 25 to 30 minutes total, Serves: 8

1. Knead prunes into pizza dough, then roll or stretch into a 8 X 11-inch oval. Place on a parchment-lined baking sheet and let rise in a warm draft-free spot for 30 minutes.

2. While dough is rising, sauté pancetta and onion in a medium skillet over medium-high heat for 10 minutes, stirring frequently.

3. Preheat oven to 450°F. Top dough with pancetta mixture, then tear cheese into 1/2-inch pieces and scatter over pancetta. Bake for 15 to 20 minutes or until crust is golden brown. Sprinkle with rosemary and cut into small squares. Serve warm, drizzled with balsamic vinegar.

Nutritional Information:
179 calories, 7 g protein, 5 g total fat (1 g sat., 0 g trans), 29 g carbohydrate, 2 g fiber, 6 g sugar, 6 mg cholesterol, 442 mg sodium, 5 points


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