Herb, Pancetta & Cheese Pizza
Posted: Wed Oct 11, 2006 1:08 am
[align=center]Herb, Pancetta & Cheese Pizza
Makes 1 20cm Pizza, Prep Time 25 minutes and baking time 25 minutes
Dough
2 teaspoons dry yeast
1/2 teaspoon sugar
1/3 cup warm water
1 cup plain flour
1/4 cup finely grated parmesan
1 tablespoon dried Italian herbs
1/2 teaspoon salt
1 tablespoon olive oil
Rocket leaves in olive oil, to serve
TOPPING
1/4 cup bottled basil pesto
1/2 cup baby bocconcini cheese
100 g packet thinly sliced pancetta, coarsely chopped
1/2 x 250g punnet cherry tomatoes, halved
3/4 cup shredded mozzarella cheese[/align]
Place yeast, sugar and water in a small bowl. Stir until combined. Stand for 5 minutes, or until slightly frothy.
Place flour, parmesan, herbs and salt into the bowl of an electric mixer. Using the dough hook attachment of the mixer, mix on a low speed, then gradually add yeast mixture and olive oil.
Increase speed to medium and knead for 3 minutes. Place dough on a lightly floured surface and shape into a round about 3cm thick. Using a rolling pin, roll out to a 20cm circle. Lift onto a lightly greased 30cm pizza pan and press out around edge to fit pan. Cover pan with lightly greased foil.
Cook on the lowest rack in a moderate oven (180?C) for about 10 minutes, or until slightly puffed. Remove from oven and discard foil.
Increase oven temperature to very hot (240?C). Spread pesto over base, top with bocconcini, pancetta, tomatoes and mozzarella cheese.
Cook pizza on lowest rack in the oven for about 15 minutes until base is crisp.
Serve topped with fresh rocket leaves tossed in olive oil.
Makes 1 20cm Pizza, Prep Time 25 minutes and baking time 25 minutes
Dough
2 teaspoons dry yeast
1/2 teaspoon sugar
1/3 cup warm water
1 cup plain flour
1/4 cup finely grated parmesan
1 tablespoon dried Italian herbs
1/2 teaspoon salt
1 tablespoon olive oil
Rocket leaves in olive oil, to serve
TOPPING
1/4 cup bottled basil pesto
1/2 cup baby bocconcini cheese
100 g packet thinly sliced pancetta, coarsely chopped
1/2 x 250g punnet cherry tomatoes, halved
3/4 cup shredded mozzarella cheese[/align]
Place yeast, sugar and water in a small bowl. Stir until combined. Stand for 5 minutes, or until slightly frothy.
Place flour, parmesan, herbs and salt into the bowl of an electric mixer. Using the dough hook attachment of the mixer, mix on a low speed, then gradually add yeast mixture and olive oil.
Increase speed to medium and knead for 3 minutes. Place dough on a lightly floured surface and shape into a round about 3cm thick. Using a rolling pin, roll out to a 20cm circle. Lift onto a lightly greased 30cm pizza pan and press out around edge to fit pan. Cover pan with lightly greased foil.
Cook on the lowest rack in a moderate oven (180?C) for about 10 minutes, or until slightly puffed. Remove from oven and discard foil.
Increase oven temperature to very hot (240?C). Spread pesto over base, top with bocconcini, pancetta, tomatoes and mozzarella cheese.
Cook pizza on lowest rack in the oven for about 15 minutes until base is crisp.
Serve topped with fresh rocket leaves tossed in olive oil.