Recipe: Pizza with pancetta and caliceddi
Savory pies and pizza with herbs
September 03, 2011
 My father brought me another bunch of caliceddi di vigna (it can be translated as small cabbage from vineyards), a spontaneous herb widespread in eastern Sicily with bitter aftertaste.
We really enjoyed the Baked Pasta with Caliceddi but I decided to use caliceddi in a different, faster recipe, a rustic pizza with some pancetta and pecorino cheese.
Pizza with pancetta and caliceddi
Ingredients
400g pizza dough
200g caliceddi (or another vegetable with a bitter aftertaste), cooked and drained
100g diced pancetta
4 edamer slices
30g pecorino cheese
 Directions
Fry the pancetta in a pan, then add the coarsely chopped and squeezed caliceddi. Cook for a couple of minutes, then remove from heat and let cool.
Roll out the pizza dough and place on a baking pan (greased with oil and then sprinkled with flour, or with baking paper).
Cover with the edamer slices, the caliceddi with the bacon, then the pecorino cheese cut into chunks.
Bake in preheated 200° C (392 F) oven 20-25 minutes.
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