2 tbsp olive oil, divided
600g store-bought pizza dough, room temperature
⅔ cup store-bought artichoke Asiago dip, divided
3 Mucci Farms Vero Premium On-The-Vine Tomatoes, sliced 1/4-inch thick
10 slices pancetta
6 cups Mucci Farms Naked Leaf Lettuce
1 tsp balsamic glaze
Salt and pepper to taste
¼ cup sliced pitted Kalamata olives
Garnish: drizzle of artichoke Asiago dip and pepper
Spread 1 tbsp oil over a clean work surface. Using hands, stretch and flatten dough over oiled work surface, flipping once. Work dough to a diameter of approximately 16-inches round. Transfer dough to a pizza screen or large parchment lined baking sheet. (Can also make 2 smaller oval shaped crusts to fit onto parchment lined baking sheet)
Spread 1/2 of artichoke Asiago dip evenly onto pizza dough. Bake in preheated oven on top rack at 450F until edges are golden; about 10-15 minutes
Meanwhile, place pancetta and tomato slices on a parchment lined baking sheet. Bake on bottom rack for 8-10 minutes or until pancetta is golden and crisp. Let cool and breakup pancetta into large pieces
Spread remaining artichoke Asiago dip on hot cooked crust
Toss leaf lettuce with remaining 1 tbsp olive oil, balsamic glaze and salt and pepper. Arrange on hot pizza crust and top with crispy pancetta pieces, roasted tomato slices, and olives
Garnish with a drizzle or dollops of artichoke Asiago dip and pepper
