Pizza con Spinaci, Pancetta Piccante e Ricotta (Pizza with Spinach, Spicy Pancetta, and Ricotta)
from Micol Negrin, http://www.rusticocooking.com

Saute the spinach before topping the pizza with it, so it releases water and becomes a silky, savory tangle of tender leaves.

For the dough (for four pizzas):
3 and 1/4 cups bread flour, plus extra for the counter
1 teaspoon instant yeast
1 tablespoon fine sea salt
extra-virgin olive oil for greasing the bowl

For the topping (for four pizzas):
5 ounces fresh spinach
1/4 teaspoon fine sea salt
1/4 pound Pancetta, defatted and diced
1/4 teaspoon chili flakes
1/4 teaspoon freshly ground black pepper
4 teaspoons extra-virgin olive oil
1 cup canned chopped Italian plum tomatoes (preferably San Marzano)
1/2 pound fresh Mozzarella, grated
1/4 pound fresh whole-milk Ricotta

Make the dough: Mix the flour, yeast, and salt in a food processor. With the motor running, add enough warm (110°F) water (about 1 and 1/4 cups) to make a soft dough that rides the blade.

Process for 45 seconds. Add a little water if the dough is dry or a little flour if it is sticky.

Lightly oil a bowl, place the dough in it, shape into a ball and wrap. Let rise at room temperature until doubled, about 1 hour. (Or allow to rise in the refrigerator until doubled, about 4 hours; when you are ready to shape the dough, return it to room temperature before cutting it and shaping it.)

Meanwhile, make the topping: Place the spinach in a 12-inch skillet over a medium flame with 1 tablespoon of water. Cover and cook 5 minutes, or until wilted. Drain into a colander, cool under running water, and squeeze dry. Season with 1/8 teaspoon of the salt.

Toss the Pancetta, chili, and pepper in an 8-inch skillet. Cook over medium heat until the Pancetta releases its fat and becomes golden and lightly crisp, about 5 minutes. Drain off the fat.

Preheat the oven with a baking stone in it to 550°F.

Cut the dough into 4 pieces. Shape into 4 balls on a lightly floured counter. Cover and let rest for 15 minutes (this allows the gluten to relax, making stretching easier). Using a rolling pin (or your hands for a lighter texture), roll into 10-inch circles; the edges should be slightly higher than the center.

Place 1 circle on a generously floured baking peel. Working quickly from this point forward so the dough does not stick to the baking peel (if it sticks you will have a lot of trouble transfering it to the baking stone) rub with 1 teaspoon of the olive oil. Spoon on 1/4 cup of the tomatoes and spread gently with the back of a spoon (pressing will make the dough stick to the peel). Season with a pinch of the remaining salt.

Top with one quarter of the Mozzarella, one quarter of the Ricotta, one quarter of the spinach, and one quarter of the Pancetta.

Stretch into an 11-inch circle with your hands, being careful not to tear the dough as you do so.

Transfer the pizza directly to the baking stone and bake in the preheated oven for 6 to 7 minutes, or until the crust is crisp and the Mozzarella is bubbling. Continue in the same manner with the remaining ingredients and serve each pizza as it emerges from the oven.

Makes four 11-inch pizzas