Pear, Pancetta, and Quadrello di Bufala Pizza

30 Nov

A couple of weeks ago I stopped by the HOPE Farmers Market in east Austin and picked up a tempting package of pepper and juniper cured pancetta from local charcutier Salt & Time.  Inspired by the drool inducing photographs of a pancetta and fig pizza from Austin Food Journal, I knew a pie was in my immediate future.  Recalling flavors from one of the most memorable pizzas I’ve ever eaten (taleggio, pear, and arugula pizza from Dolce Vita in Houston), I set off to Whole Foods for pizza crust, taleggio, a ripe Bosc pear, and arugula.  But heading to Whole Foods on a Sunday evening is a dangerous affair after the produce bins and bakery shelves have been picked thin.  I got my pizza crust and pear, but had to settle for spinach instead of arugula.  The cheese counter was also out of taleggio, so the cheesemonger suggested Quadrello di Bufala, a buffalo milk version of the washed rind, creamy, cow’s milk taleggio.  As it turns out, the Quadrello di Bufala’s creamier texture and sweeter undertones were the perfect pairing to the juicy pear slices.

Recipe yields one 14″ pizza (4 servings)

1 ball pizza dough
1/2 tbsp olive oil
4 oz Quadrello di Bufala or Taleggio cheese, rind removed and sliced into 1/8 inch thick pieces
1 Bosc pear, peeled and sliced
3 oz pancetta
a handful of arugula or spinach leaves
black pepper

  • Preheat oven to 450 degrees.
  • Roll out thawed pizza dough into preferred shape.  Brush top with 1/2 tbsp olive oil.
  • Top crust with cheese slices, pear slices, and pancetta.

  • Bake pizza for 12-15 minutes, or until cheese is bubbly, pancetta is crisp, and edges of pizza crust are golden brown.

  • Top with arugula or spinach leaves, sprinkle with freshly ground black pepper to taste.

The pancetta bursted with flavor on top of the juicy sweet pear slices while the milky, rustic Quadrello di Bufala held it all together.  Sweet, savory, and simple, I love a pizza for a weeknight dinner.

Nutrition Facts
Per serving (1/4 of pizza)
as calculated by Sparkpeople Recipe Calculator

Calories 316 | Fat 14g | Sodium 669 mg
Carbohydrate 35g | Dietary Fiber 4g | Sugars 3g | Protein 16g

Vitamin A 56% | Vitamin C 17% | Vitamin E 5%
Calcium 6% | Iron 14%

3 Responses to “Pear, Pancetta, and Quadrello di Bufala Pizza”

  1. Shane 11/30/2010 at 4:01 pm #

    Another pizza? Must be missing the Asian food!

  2. Donna 11/30/2010 at 4:03 pm #

    Tell me about it! To make it worse, the better half is headed for Shanghai this weekend, leaving me green with envy.

  3. lisaiscooking 12/06/2010 at 7:22 pm #

    The cheese and pears sounds like a great combination! I’m going to have to look for that cheese.

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