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This recipe was uploaded by SonomaEddie
I soon learned that anything goes on pizza in Italy including hot dogs and eggs! May try the eggs some day but prefer to keep my weiners in buns.
Sift all dry ingredients together, then add the warm water and oil and stir until mixed. Now, knead on a lightly floured surface for 10 minutes or until elastic. Place in lightly oiled bowl, turn once to cover in oil and cover with plastic wrap and allow to rise until doubled, about an hour.
Roll dough into an oblong about 10x15 inches and place on a baking sheet. Yeah, I know. What, no baking stone? This is classic Roman pizza shop stuff. They don't use a baking stone. Now on to the blossoms!
You'll want to make sure use male blossoms (those with no zucchini attatched.) Pull out the little furry ball inside and the greenery outside and wash under water. I split mine open and lay flat. Pat them dry with a paper towel, cloth towel, Sham Wow, or the subtance of your choice.
Coat pizza with a not-too-thick-layer of sauce. You don't want it to get soggy. Don't be stingy but don't get too crazy either. Just enough so the dough can still be seen in places up to within an inch and a half of the edge.
Now place the blossom around the pizza making sure they lay flat.
Next, add slices of mozzarella. Again, you don't want so much cheese that it's swimming in it. This is Italy not Dominos!
Finally, slice the pancetta into 2 inch pieces and scatter them around. I will admit I went a little overboard on how much I put on. Oh, what the hell. Use as much as you want, it ain't going to ruin it. Ok, don't cover it or it will ruin it.
Bake in 450 f. oven for 15 min.
Slice and enjoy!