It's as if strawberry salad was fused with pizza. This pizza is topped with fresh spinach, crispy pancetta, and strawberries marinated in Colavita Balsamic Vinegar. It's perfect for a summer time barbecue or quiet dinner.
Place the strawberries in a bowl. Drizzle the Colavita Balsamic Vinegar over the strawberries and sprinkle with sugar and black pepper. Stir gently to combine.
Cover and let sit at room temperature for at least 30 minutes to an hour. Place them in the refrigerator if using the next day.
For the Pizza
Heat up your oven to 425°F. Prepare a baking sheet, lined with parchment paper.
Place the slices of pancetta on the parchment paper and bake them in the oven until crispy—about 20 minutes. You can make as many pancetta crisps as you like, just store them in an airtight container in the refrigerator.
Increase the heat of your oven to 500 °F. If using a pizza stone, allow the stone to heat in the oven for 30 minutes before baking on it.
Stretch out one of the pizza dough rounds onto a pizza peel dusted with semolina, or onto a cookie sheet (if not using a pizza stone).
Spread the freshly made ricotta cheese on top of the spinach and drizzle with a little Colavita Olive Oil and sprinkle with sea salt.
Spoon the marinated strawberries (about ¾ cup worth) over the top and slide the pizza into the oven.
Bake for about 8-10 minutes, until the crust is golden brown and the cheese is bubbling.
Remove from the oven and break the crispy pancetta over the top as garnish, along with some fresh basil. Serve immediately.