It’s officially farmers market season and what better way to feature the season’s bounty then to make a satisfying pizza? This pizza is rich and full of flavor. Our washed-rind sheep’s milk cheese Bossa gives it the goo factor. While this particular version features turnips, greens, caramelized shallots and pancetta, you can easily switch out the ingredients for anything you’re able to find. Here are some easy swaps below:
Turnips – swap for radishes or potatoes
Shallots – swap for onions or leeks
Pancetta – swap for bacon or omit if you want to go meatless
Greens – if you can find turnips with tops, use those. If not, swap for kale, spinach or other hardy greens
- 4 ounces pancetta, cubed
- 2 medium turnips or one small bunch, thinly sliced
- 4 medium shallots, thinly sliced
- 1 bunch turnip greens or kale if your turnips didn’t come with tops, roughly chopped
- one wheel Bossa
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoons butter
- 3 tablespoons olive oil
- one ball pizza dough, store bought or homemade
Preheat oven to 450 degrees. Preheat pizza stone as well if using.
Start by heating the diced pancetta in a large pan and cooking until almost crisp. Remove with a slotted spoon from pan and set aside.
Add one tablespoon of the leftover bacon fat to a bowl along with sliced turnips and salt and pepper. Toss to coat and set aside.
Reheat pan with bacon fat and saute the minced garlic and crushed red pepper flakes for a minute until fragrant. Add the greens and saute until wilted. Season with salt and pepper and set aside.
Using the same pan, heat one tablespoon of butter and one tablespoon of olive oil. Add sliced shallots and saute until caramelized, about 15 minutes. Season with salt and pepper.
Now you should have all of your pizza toppings prepped. Time for the dough. Stretch out the pizza dough into desired shape. If you’re using store-bought dough, make sure it’s at room temperature before doing this. Place the dough on a pizza stone if you have one or an oiled sheet pan if not.
Brush the top of the dough all over with olive oil. Start by topping with the caramelized shallots, followed by the greens, pancetta and turnips. Cut the wheel of Bossa into lots of small triangle pads. Make sure each piece has equal amounts of paste and rind. Place equally around the pizza.
Put pizza into the oven for 10-12 minutes or until edges are golden and the Bossa is melted. Slice up and enjoy!