A few weeks ago, some friends came to town. It was their first visit to San Francisco. After roaming around Ghiradelli Square and checking out the sea lions, we walked down to the Ferry Building. After getting meat cones at Boccalone, we wanted some drinks. Market Bar was serving their happy hour menu, so we grabbed a table in the sun and ordered up some snacks and Pimm’s cups.
One of the things we ordered was a pizza with pancetta and fava beans. It was delicious. I’ve been dreaming about it ever since and finally decided to make my own. I tweaked it a bit, leaving off the onion and red sauce, using some delicious bacon from the Fatted Calf instead of pancetta, and adding a bit of mint. I had some peas leftover from a salad the previous night, so I added those too. I think the favas and peas here are pretty interchangeable – use one or both, whatever you have on hand.
Pizza with Favas, Peas, and Bacon
8 ounces of fresh mozzarella, thinly sliced
2 strips of thick cut bacon, cut into thin strips
2 cups of shelled peas and or fava beans
a few mint leaves, thinly sliced
a splash of lemon juice
Preheat the oven to 425. After the pizza dough rises, roll it out and brush with a light coating of olive oil. Squeeze a bit of lemon juice over the thing and brush it in so it blends with the oil. Sprinkle with salt and pepper.
Arrange the mozzarella and bacon so its evenly distributed. Sprinkle with mint and a little more salt and pepper.
Bake for about 10 minutes. Meanwhile, toss the peas and favas in a bit of olive oil and salt and pepper. When 10 minutes have passed, remove the pizza from the oven and add the peas and favas. Bake again for another 2-3 minutes, until the crust starts to brown and the cheese is melted.
Let the pizza cool for a couple minutes, and slice and serve.