Oh I can feel, coming in the air tonight…

It feels like fall!

It’s coming!

This is my first fall back east in over 12 years. I’m sooooooo excited. So as the weather cools down we decided to heat up the kitchen.

You all know how we love our pizza.

Well, really, who doesn’t?

We do all kinds of pizza around here

We do BBQ Chicken Pizza

We do Grown Up Date Night Pizza

We do Pizza Puffs

We do Potato Pizza I mean we are Fitzpatricks after all

We do Muffin Man Pizzas

We even do Upside Down Pizza

For tonight I decided to use up the dough I had frozen from when I made the Date night pizza and slapped in on the pizza rock and we made pizza two ways…

Tomato

and Pesto

Both of which were great.  Why?  Because we topped them both with sauteed mushrooms, garlic, fresh mozzarella and wait for it…

PANCETTA!

Turns out I’m the only one who really likes the pesto.  Bummer, guess I’ll just have to eat it all myself.

They’re both delicious, here’s how you make them.

2 pizza dough (you can use store bought, from your local pizza joint, or try this recipe for homemade dough here)

1/4 cup prepared pesto sauce

1/4 cup pizza sauce (try the organic san marzano sauce from Whole Foods…YUM!!!)

2 large balls fresh mozzarella, sliced into thin discs

1/4 lb pancetta cut into large slices

8 oz sliced button mushrooms

8 oz sliced portobello mushrooms

3/4 cup shredded mozzarella

4 cloves garlic chopped fine

2 T olive oil

S&P

Preheat your oven to 425 degrees.  Heat a large skillet over medium high heat.  Heat up 1 T olive oil.  When it’s hot add in your pancetta.  Cook until crispy.  Remove with a slotted spoon and set aside.  Add in an additional T of oil if needed.  Toss in your sliced mushrooms.  Saute until soft, about 8 minutes.  Add in your garlic and cook for an additional minute.  Turn off the heat and set aside.

Next stretch your dough to the desired size.  We went for small pizzas.  Slather one dough with your red pizza sauce, the pesto to the other.  Or you can mix your sauces and get a yummy basily good tomato sauce.  Sounds like another recipe brewin’… Top the sauce with mushrooms.  Top each with fresh mozzarella, then shredded mozzarella.  Top the cheese with the pancetta and bake each pizza for 15 minutes or until nice and bubbly.

Serve with a side salad.  Trust me, there’s no leftover pizza for the next morning on this one.  Yes I eat leftover pizza for breakfast.  Don’t judge, always have, always will.  Also eat leftover chinese for breakfast.

It’s my fave.  What’s yours?