Mastunicola Lardon Pizza

thinly sliced pancetta

Pecorino Romano

olive oil

rendered lardo

basil

This pizza uses Andolini's 14" crust, which you can make at home from your own dough recipe or by picking up a dough ball from Andolini's and taking it home to push out and use for your own pizza. This pizza doesn't require any additional sauce, but uses the flavors of the meats and olive oil to create a savory combination sure to please. Set off the salty, savory flavors of the meat with Percorino Romano cheese and freshly shredded basil. Bake in a 500+ degree oven (as hot as your oven will go), on a pre-heated pizza stone until the crust is golden brown with some crisp and the toppings are bubbly and crisped. Pizza should be watched rather than timed in the oven for the best results.