Pesto Pizza with Pancetta and Baby Bellas

I never tire of trying new combinations of ingredients for one of our favorite meals, pizza. The last of this season's pesto deserved to be showcased, so I gathered a few favorite ingredients and "voila!" another favorite pizza was born.

Chop 2 oz pancetta and fry until crisp; drain.

Lightly oil a sheet pan; toss or pat dough and prebake at 400 degrees for about 5 minutes. Add a light layer of pesto. Sprinkle with pancetta.

Roast a few red peppers; peel, seed, and chop. Spread over pesto and pancetta.

Chop 7 oz baby bellas and saute in a bit of butter. Add to pizza toppings.

Chop or tear 1 lb fresh mozzarella and spread evenly over pizza.

Bake at 425 degrees for 12-15 minutes.

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TASTE NOTES
How can you go wrong with homemade pesto, pizza dough, roasted red peppers and some sauteed mushrooms and fresh mozzarella? This was heaven on a plate. I used to be embarrassed to photograph my pizza pan, but the discoloration is proof that my pan is getting well-seasoned. Like a good cast iron skillet, you can't beat a seasoned pizza pan.