Pancetta and Mushroom Pizzetta
- For the dough
- ½ cube fresh Yeast
- 500 grams Pastry flour
- 1 teaspoon salt
- 50 milliliters olive oil
- Pastry flour (for dusting)
For the dough: In a bowl, stir the yeast with 250 ml (approximately 1 cup) of lukewarm water. In another bowl, stir the flour with the salt. Make a well in the center. Add the yeast mixture and oil to the center. Knead with hands or a dough hook until smooth. On a floured surface, knead for 10 minutes. If the dough is too moist, add more flour. If the dough is too dry, add additional lukewarm water. Place dough in the bowl, cover and allow to rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 220°C (approximately 430°F).
For the toppings: Drain the mozzarella and tear into small pieces.
Peel and finely chop the onion and garlic. Wipe the mushrooms with a damp paper towel and chop. In a bowl, stir the mozzarella with the onion, garlic, mushrooms, pancetta and parsley. Season with salt and pepper to taste.
For assembling: Knead the dough and divide into 16 equal portions. Roll each portion into a flat round and place on a parchment-lined baking sheet. Let rise for 10 minutes.
Divide the topping mixture between the rounds and drizzle with the olive oil. Bake for 15 minutes.
For serving: Remove the pizzetta from the oven and serve immediately.