Ingredients

• 8 oz pancetta bacon, thickly sliced
• 1 tsp olive oil, or as needed
• 12 oz pizza dough, or more to taste, cut into quarters
• 1 Tbs all-purpose flour, or as needed
• 1 cup olive oil, or as needed
• ½ cup ricotta cheese
• 2 tsp chopped fresh thyme, or to taste
• ground black pepper to taste
• 20 slices fresh peach
• ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
• 4 tsp extra-virgin olive oil, or to taste

Directions

1. Preheat oven to 475 degrees. Line baking sheets with aluminum foil.
2. Sprinkle pancetta into a cold skillet and drizzle 1 teaspoon olive oil over pancetta. Cook and stir pancetta over medium heat until browned and caramelized, 5-10 minutes. Remove pan from heat and cool pancetta in the oil in the skillet.
3. Place 1 dough quarter on a work surface and lightly dust with flour; roll into a 1/8-inch-thick irregularly shaped crust. Stretch dough with your hands to an even thickness; let rest on the work surface for 5 minutes. Repeat with remaining dough.
4. Heat about 1 cup olive oil, reaching about 1/2-inch depth, in a heavy cast iron skillet over medium-high heat. Fry each piece of dough until browned and cooked through, about 2 minutes per side. The first side will be lighter than the second side. Drain the crusts on paper towels.
5. Transfer pizza crusts, lighter-side up, to prepared baking sheets. Spread 2 Tbs ricotta cheese onto each crust using the back of a spoon. Sprinkle 1/2 tsp fresh thyme over ricotta layer. Sprinkle pancetta over the ricotta-thyme layer; season with black pepper. Nestle about 5 peach slices onto each pizza, working around the pancetta pieces. Sprinkle 1 Tbs Parmesan-Reggiano cheese over each pizza. Drizzle about 1 tsp extra-virgin olive oil over Parmesan-Reggiano layer.
6. Bake in preheated oven until cheese is melted and peaches are tender, 12-15 minutes. Cool for 5-10 minutes on baking sheet.