Peach and Bacon White Pizza with Ricotta

One pan ham and penne dish

Simple and filling pasta dish, using only one pan, which means quick clean up!

INGREDIENTS

  • 2 Tbsp. olive oil

  • 2 garlic clove, finely minced grated

  • 1 tsp. dried Italian herb

  • 1/2 tsp. galic salt

  • 1 lb. pizza dough (homemade or store bought)

  • flour for rolling out dough

  • 2 cups shredded mozzarella cheese

  • 1/2 cup ricotta cheese

  • 2 ripe peaches, pitted and sliced

  • 6 slices of Woodbridge bacon, cooked and crumbled

  • 1/2 cup grated parmesan cheese

  • fresh basil for garnish

DIRECTIONS

  • Preheat the oven to 500°F and place a pizza stone on the middle rack. If you don’t have a pizza stone, place a lightly oiled baking sheet in the oven to preheat.

  • While the oven preheats, mix together the olive oil, garlic, dried herbs, and garlic salt.

  • On a lightly floured surface, roll out your dough to desired shape and thickness. Evenly spread the olive oil mixture all over the crust, leaving a 1-inch border around the edges.

  • Sprinkle the mozzarella evenly all over the crust. Dollop the ricotta over top.

  • Layer on sliced peaches, arranging them so they are evenly covering the cheese. Top with the crumbled bacon and the grated parmesan cheese. Season everything with a little salt and pepper.

  • Carefully transfer the pizza from the pizza peel onto the hot pizza stone in the oven. Bake for 15-20 minutes, checking on the pizza around 10-12 minutes, or until the crust is golden and crisp on the bottom and around the edges and the toppings are melted and gooey.

  • Remove from the oven, allow to cool for a couple minutes, and then garnish with basil and slice.

Enjoy!

Note: Recipe is adapted from Yes to Yoiks for Woodbridge Dairy Farm

PorkKarin UebbingWOODBRIDGE DAIRY FARM LLCrecipe, ham slice, ham, pasta dish, one pan ham and penne dishComment