A northern Italian pizza with French overtones. This should not come as a big surprise as Piemonte was once ruled by France. Gruyère, a Swiss cheese, is as popular in Italy as it is in France.
Make the pizza dough.
Melt the butter in a heavy skillet. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Drain and season to taste with salt, pepper, and a little grated nutmeg.
Partially render the chopped pancetta in its own fat in a sauté pan or skillet, cooking it until almost cooked through but not crisp.
© 1992 Joyce Goldstein. All rights reserved.