{"id":1221,"date":"2020-07-24T09:05:00","date_gmt":"2020-07-24T09:05:00","guid":{"rendered":"https:\/\/designkyn.com\/growers-table\/?p=1221"},"modified":"2026-01-28T09:12:10","modified_gmt":"2026-01-28T09:12:10","slug":"white-pizza-with-peach-pancetta-and-chile","status":"publish","type":"post","link":"https:\/\/designkyn.com\/growers-table\/white-pizza-with-peach-pancetta-and-chile\/","title":{"rendered":"White Pizza with Peach, Pancetta and Chile"},"content":{"rendered":"\n<!--WPRM Recipe 1224-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">White Pizza with Peach, Pancetta and Chile<\/h2>\n\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/designkyn.com\/growers-table\/wp-content\/uploads\/2026\/01\/Peachtruck-pizza-e1595383757965-288x300-1-150x150.jpg\"\/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t<p>A savory pizza with a hint of sweet from the peaches pairs well with the ricotta and mozzarella<\/p>\t<\/p>\n\t<div class=\"wprm-fallback-recipe-equipment\">\n\t\t<ul><li>Pizza Stone (not required but the pizza cooks evenly for a nice crisp crust)<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t<ul><li>1 pound prepared pizza dough<\/li><li>1 tbsp fine cornmeal<\/li><li>2 ounces pancetta, diced<\/li><li>1 shallot, chopped<\/li><li>2 garlic cloves, minced<\/li><li>\u00bc cup heavy cream<\/li><li>\u00bc cup whole-milk ricotta cheese<\/li><li>\u00bc tsp kosher salt<\/li><li>1 1\/8 tsp freshly ground black pepper<\/li><li>1 tbsp chopped fresh basil, plus whole leaves for garnish<\/li><li>All-Purpose flour for dusting<\/li><li>4 ounces mozzarella cheese, preferably low moisture shredded<\/li><li>1 medium peach pitted and cut into wedges<\/li><li>1 Fresno chile thinly sliced<\/li><\/ul>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t<ol><li><p>Remove the pizza dough from the refrigerator and let stand for 30 minutes to come to room temperature.<\/p><\/li><li><p>Place a pizza stone in oven and preheat the oven to 500\u25e6F. Line a baking sheet or pizza pan with parchment paper and sprinkle the parchment with the cornmeal.<\/p><\/li><li><p>Line a plate with paper towels and set it nearby. Cook the pancetta in a medium skillet over medium-high heat for 5 minutes, or until crispy. Drain on the paper towels, reserving drippings in the skillet.<\/p><\/li><li><p>Add the shallot and garlic to the drippings; cook 2 minutes, or until softened.<\/p><\/li><li><p>Add the cream and cook 2 to 3 minutes or until slightly thickened.<\/p><\/li><li><p>Combine the ricotta, salt, pepper, and chopped basil in a small bowl.<\/p><\/li><li><p>Stretch or roll pizza dough on a lightly floured surface to a 12-inch circle.<\/p><\/li><li><p>Transfer the dough to the prepared baking sheet. Spread the cream sauce evenly over the dough, leaving a \u00bc-inch border. Sprinkle the mozzarella over sauce. Dollop the ricotta mixture over the mozzarella.<\/p><\/li><li><p>Top with peaches, chile slices, and pancetta.<\/p><\/li><li><p>Transfer the pizza, still on the parchment ,to the hot pizza stone.<\/p><\/li><li><p>Bake for 12 to 14 minutes until the crust is browned and the cheese is bubbly.<\/p><\/li><li><p>Remove the pizza from oven and let stand for 5 minutes.<\/p><\/li><li><p>Garnish with the basil leaves, slice, serve.<\/p><\/li><\/ol>\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-meta\">\n\t\t<div class=\"wprm-fallback-recipe-meta-course\">Appetizer, Main Course, Snack<\/div><div class=\"wprm-fallback-recipe-meta-cuisine\">American<\/div><div class=\"wprm-fallback-recipe-meta-keyword\">pizza, appetizer, peaches, savory, ricotta, mozerella<\/div>\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-1221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-with-cristine"],"_links":{"self":[{"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/posts\/1221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/comments?post=1221"}],"version-history":[{"count":2,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/posts\/1221\/revisions"}],"predecessor-version":[{"id":1226,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/posts\/1221\/revisions\/1226"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/media\/1222"}],"wp:attachment":[{"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/media?parent=1221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/categories?post=1221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/designkyn.com\/growers-table\/wp-json\/wp\/v2\/tags?post=1221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}