Pear and Mushroom Pizzetta

I like assembling my own pizza at home. I say assemble rather than bake because I buy my pizzettas from Sullivan Street Bakery. I’ve tried their ciabatta bread and their focaccia with rosemary, but my favorite would be their light pizza bianca. A pizza square good for three people costs about $2. I used some ingredients I already had in my fridge. For olive oil, I used the shiso oil I made. Instead of goat cheese, I finished the sheep’s milk cheese I picked up with my lamb earlier in the week. Of course, you can put anything and everything on your own pizzetta.

Ingredients:
1 square of pizza bianca or focaccia bread
4 slivers of pancetta
fresh arugula, rinsed, pat dry
1 small pear, sliced thinly
a handful of bella mushrooms, wiped clean, sliced
1 small red onion, finely chopped
sheep’s milk cheese or goat cheese
2 tbsp balsamic vinegar
olive oil

1. Preheat oven at 350º. In the meantime, heat some oil in a skillet, sauté onions and mushrooms with the balsamic vinegar. Cook for about 10 minutes or until mushrooms are soft.
2. Prepare pizzetta on a baking sheet wrapped in aluminum foil. On the bread, lay the arugula and top with pancetta, pears and mushrooms. Drizzle some olive oil.
3. Bake in oven for 20 minutes, enough to cook the pancetta and toast the bread.

Related post/s:
A different style of pizzetta
Where to buy good bread and pizza bianca
Where to buy sheep’s milk cheese
How to make your own shiso oil