Pancetta and Tomato Pizza

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Pancetta and Tomato Pizza
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Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in

Ingredients

for
4
For the dough
¾ ounce Yeast (OR 6 g dried yeast)
sugar
4 cups all-purpose flour
4 tablespoons olive oil
1 teaspoon salt
all-purpose flour (for working the dough)
For the topping
½ cup Dried tomatoes (preserved in oil, drained and finely chopped, oil reserved)
1.333 cups chopped tomatoes (from a tin)
1 teaspoon dried oregano
cayenne pepper
7 ounces Pancetta (thin slices)
2 tablespoons olive oil (for drizzling)
2 handfuls Arugula (torn into pieces)
How healthy are the main ingredients?
sugarolive oilsalttomatotomatooregano

Preparation steps

1.
For the dough, mix the yeast with a pinch of sugar and 200 ml lukewarm water until dissolved. Add the flour, olive oil and salt and knead to form a smooth dough, varying the amount of flour if necessary. Cover and leave in a warm place for about 1 hour to rise.
2.
Heat the oven to 260°C (240°C in a fan oven), 500°F, gas 10 and put the baking trays in to warm.
3.
For the topping, mix the dried tomatoes with the chopped tomatoes and oregano. Season to taste with salt and cayenne pepper.
4.
Make the dough into four balls, roll out on a little flour to form thin, flat ovals, and place on grease-proof paper. Brush with a little tomato oil and spread with the tomato sauce, leaving a narrow edge. Top with the pancetta, season with ground black pepper and drizzle with olive oil. Slide carefully onto the hot baking trays and bake in the oven for around 10 minutes until golden brown.
5.
Remove the pizzas from the oven and serve topped with rocket.