Pizza with Guanciale, Castelvetrano Olives & Fresno Chile

Name: Pizza with Guanciale, Castelvetrano Olives & Fresno Chile
Yield: Makes one 10- to 12-in [25- to 30.5-cm] pizza
Cuisine: Italian
Ingredients: ⅓ cup [75 ml] Pomodoro Sauce; One 6½-oz [185-g] ball Gjelina Pizza Dough, proofed and stretched until 10 to 12 in [25 to 30.5 cm] in diameter; Semolina flour for dusting; 1½ oz [40 g] mozzarella cheese, torn into small pieces; 1½ oz [40 g] Asiago cheese; 1½ oz [40 g] thinly sliced guanciale; 2 pinches of roughly chopped fresh rosemary; 4 Castelvetrano olives, pitted and broken into quarters; 1 Fresno chile, or another medium-hot green or red chile, sliced and seeds removed; 1 Fresno chile, or another medium-hot green or red chile, sliced and seeds removed; 1 Fresno chile, or another medium-hot green or red chile, sliced and seeds removed

Preparation info

Makes
one
10- to 12 in [ 25- to 30.5 cm ] pizza

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

For anyone not yet acquainted with guanciale, it is the delicately spiced, unsmoked cousin to bacon. It has much more fat than bacon, and a sweet, subtle flavor. And it crisps perfectly when it cooks. Here, we pair it with buttery green Castelvetrano olives, the mild heat of Fresno chile, and a scattering of roughly chopped rosemary.

Ingredients

Semolina flour for dusting
One 6½-oz [185-g] ball

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Method

Place a pizza stone on the middle rack of your oven and preheat the oven to the highest possible setting, at least 500°F [260°C], for 1 hour. Lightly dust a pizza peel or a rimless baking sheet with semolina flour.

Using your forearms or the backs of your hands, transfer the st