Pizza Toppings for Pan Fried Pizza a la James Barber

Pancetta, Hazelnuts, and Garlic Pizza: In a small skillet over low heat, cook 1 cup diced pancetta (Canadian Superstore has nice perfectly salted pancetta) in one tbsp. of olive oil for 1 minute. Add 1/2 cup skinned, chopped hazelnuts and 2 cloves of thinly sliced and chopped garlic. Heat gently until nuts toast lightly. Then add 1 clove minced garlic, 1 tbsp. chopped fresh parsley, salt, and pepper. Brush dough with 2 tbsp. of fat from the pan, and top with 6 ounces grated mozzarella and the pancetta mixture.

Smoked Turkey and Fontina Pizza: In a skillet, saute 3 large thinly sliced yellow onions in 1 tbsp. each butter and walnut oil until lightly browned. Spread over dough and top with 1/3 pound each julienned smoked turkey breast and diced Italian Fontina cheese, salt, pepper, 1 tbsp. of additional walnut oil.