Pizza with Peppers and Pancetta

For the dough, mix the yeast with 250 ml (approximately 1 cup) lukewarm water. Mix the flour, salt, and sugar together in a bowl. Make a well in the center and pour in the yeast with the oil. Knead all the ingredients together with your hands or the dough hook of the electric hand mixer until smooth. If the dough is too dry, add some lukewarm water, too moist, add a little flour. Knead the dough on a floured surface for about 10 minutes, then rest for about 1 hour, covered in a warm place.

Meanwhile, for the sauce, peel the garlic, chop finely and saute in a pan with 1 tablespoon hot oil until translucent. Pour in the tomatoes, season with salt and pepper, sprinkle with oregano and simmer for about 5 minutes over medium heat. Remove from heat and let cool.

For the topping, rinse the peppers, cut in half, remove the seeds and ribs and cut into thin slices. Rinse the chilies, trim, cut into slices and remove the seeds (to taste). Rinse and trim the scallions and cut into rings.

Preheat the oven to 200°C (approximately 375°F). Line a baking sheet (30 x 40 cm) (approximately 12 x 16 inches) or 2 small baking sheets (20 x 30 cm) (approximately 8x 12 inches) with parchment paper.

Knead the dough again and spread out on the baking sheet(s), making the edges a little thicker. Brush the dough with tomato sauce and cover with the Pancetta. Sprinkle the bell peppers, chile rings, and scallions on top, season with pepper, drizzle with olive oil and bake in the preheated oven for about 25 minutes.