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Pancetta and Tomato Pizza

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Pancetta and Tomato Pizza
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h.
Ready in
0
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Ingredients

for
4
For the dough
¾ ounce
Fresh yeast (OR 6 g dried yeast)
4 cups
4 tablespoons
1 teaspoon
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
7 ounces
Pancetta (thin slices)
2 tablespoons
olive oil (for drizzling)
2 handfuls
Arugula (torn into pieces)

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.