Fried Peach and Pancetta Pizza

Preheat an oven to 475 degrees F (245 degrees C). Line baking sheets with aluminum foil.

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 to 10 minutes. Remove pan from heat and cool pancetta in the oil in the skillet.

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.

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.

Transfer pizza crusts lighter-side up to prepared baking sheets. Spread about 2 tablespoons ricotta cheese onto each crust using the back of a spoon. Sprinkle about 1/2 teaspoon 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 tablespoon Parmesan-Reggiano cheese over each pizza. Drizzle about 1 teaspoon extra-virgin olive oil over Parmesan-Reggiano layer.

Bake in the preheated oven until cheese is melted and peaches are lightly browned and tender 12 to 15 minutes. Cool pizzas for 5 to 10 minutes on the baking sheet.