PIZZA WITH SPINACH, PANCETTA & GORGONZOLA

Ingredients

For the dough (or use store-bought pizza dough):

• 2 cups Tipo “00” flour (or all-purpose flour)
• ¾ cup warm water
• 1 teaspoon active dry yeast
• 1 teaspoon sea salt
• 1 tablespoon extra virgin olive oil (EVOO)

For the topping:

• 1 (14 oz) can La Fonte Polpa
• 2 balls fresh mozzarella, torn
• 5 oz baby spinach
• 3–4 oz pancetta, sliced
• 3 oz gorgonzola
• 1 small sprig fresh rosemary
• Sea salt and freshly ground black pepper
• Extra virgin olive oil (EVOO)

Method

• In a bowl, mix warm water and yeast. Let sit for a few minutes, then add flour, salt, and EVOO. Mix into a soft dough, cover, and let rise for about 1 hour.
• Preheat the oven to 475°F.
• Stretch the dough into 2–4 pizzas and place on a lined baking tray or pizza stone.
• Quickly sauté the spinach in a pan until just wilted, then squeeze out any excess water.
• Spread the La Fonte Polpa over the dough. Add mozzarella, spinach, pancetta, and small pieces of gorgonzola.
• Season lightly with salt and pepper, add rosemary, and drizzle with EVOO.
• Bake for 10–12 minutes until the crust is golden and the cheese is melted.

Serving Suggestions

Serve hot, finished with a drizzle of EVOO.

This is a more indulgent Italian-style pizza, where rich cheeses and pancetta are balanced by a light tomato base - keeping the flavors full but not heavy.