Fried peach and pancetta pizza

Put thickly sliced pancetta in a cold skillet with a drizzle of olive oil and cook on medium until well caramelized; turn off the heat and let it cool in its oil.

Cut the pizza dough into quarters, dust lightly with flour and roll and stretch to about an eighth of an inch thick, in an irregular shape.

Let rest about 5 minutes.

Shallow fry in about half an inch of olive oil in a heavy cast iron skillet on medium-high, about 2 minutes per side until browned and cooked through.

Drain well on paper towels; this can be done a day ahead.

On a foil-lined baking sheet, lighter concave side up, spread with ricotta, scatter thyme leaves and the pancetta, add black pepper and nestle in about five peach slices.

Grate parmigiano reggiano generously over and drizzle with extra virgin olive oil.

Bake at 475F for 12 to 15 minutes until browned.

Cool 5 to 10 minutes, garnish with thyme sprigs and serve.