Preheat oven to 500*
In a small frying pan over medium heat, cook pancetta until crispy on all sides (about 4-5 minutes). Pat dry with paper towel and reserve for toppings. Soak sundried tomatoes in about ¼ cup of water to slightly rehydrate while the dough is being prepped.
On a large surface, sprinkle flour down and begin to roll and stretch out the pizza dough to desired thickness (we managed roughly 16” x 6” oval). Place stretched dough onto a cookie sheet, being sure that some flour is underneath so the pizza can slide around and not stick. Lightly oil and salt the pizza and place into the oven for 3 minutes. Remove pizza and begin to add toppings.
Smear ricotta cheese over the center, leaving room for some edge crust. Top generously with shaved asparagus, pancetta and sundried tomatoes. Place back into the oven for 6-10 minutes, or until crust is golden brown.
Remove from oven, slice and serve. Makes 8-10 4” pieces.
Total cooking time: 20 minutes
Recipe by Chef Kellan Hori
A California native, Chef Kellan believes the best meals are prepared with good ingredients, and good intention.