fig & pancetta pizza
I never met a pizza I didn’t like – including this Fig & Pancetta Pizza!
This ‘za was originally inspired by a pizza with fresh figs and prosciutto but, my grocery store had neither of those items in stock when I went. So, we *improvised*. To make this pizza a bit more “macro friendly”, you could sub chicken for the pancetta, giving your pizza a little lean protein boost, as well as use fresh figs instead of the preserves. This recipe makes ONE personal pizza, but is super easy to double.
MACROS for the whole pizza: 86g c / 14g f / 34g p
Ingredients:
1 Serving of Bizzy’s Skinny Pizza Dough
28g Fat Free Mozzarella Cheese
28g Reduced Fat Mozzarella
½ tsbp Balsamic Glaze
2 slices of Uncured Pancetta
¼ cup caramelized White onions
2 Tbsp Fig Preserves
1 tsp Extra virgin olive oil
½ cup of Arugula
Italian Seasoning
Garlic Powder
Salt
Directions:
Preheat oven WITH pizza pan in it to 425*.
Prep your caramelized onions. I thinly slice mine, add to a pan with a bit of cooking spray on low heat and let them slowly cook. No butter or oil needed – just time! Make sure to keep your pan covered with a lid while they cook, and stir often.
Prep your Bizzy Pizza Dough – this is our go to pizza dough. You can find her recipe for the dough by googling “My Bizzy Kitchen Pizza Dough” and it’ll pop right up.
Once your dough is made, portioned out, and rolled into personal pizzas, add the toppings! We did 1 tsp of olive oil brushed on the dough, along with some italian seasoning, salt, and garlic powder. I like to layer my toppings in this order after olive oil/seasonings: fat free cheese, bacon, onions, reduced fat cheese, and fig preserves. Hold off on the arugula and balsamic glaze until after you cook the pizza.
Pop the pizza on your pan (we make our pizzas on parchment paper for easy transferring), and cook for 10-15 minutes, depending on how “done” you like your pizza. Once it’s cooked to your liking, remove from the pan, top with massaged arugula and balsamic glaze and enjoy!
