Cherry tomato & pancetta pizza
- Silvana Franco
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Serves 4
Easy
Prep: 25 mins
Cook: 20 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Try this traditional family recipe, perfect for picnics and summer lunches
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
280g packet white bread or pizza base
mix
-
1-2 tsp olive oil
-
150g cherry tomatoes
halved
-
125g ball mozzarella
drained
-
75g cubed pancetta
or bacon
-
bunch of basil
(for scattering)
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Nutrition: per serving
- kcal353
- fat14g
- saturates6g
- carbs41g
- sugars3g
- fibre4g
- protein17g
- salt2.88g
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Method
-
step 1
Empty the pizza dough into a bowl. Shred or chop the basil and stir half of it into the mixture along with 200ml warm water. Knead vigorously for 5 mins, then roll out into a 30cm round shape.
-
step 2
Transfer to a floured baking sheet, rub the surface with olive oil and leave for 15 mins until risen. Push the cherry tomatoes, cut-side up, into the dough so the pizza is studded with them.
-
step 3
Dry the mozzarella very thoroughly with kitchen paper, then cut into cubes. Scatter over the pizza along with the pancetta or bacon, then bake for 20 mins until risen, bubbling and golden. Tear over the remaining basil leaves.
Recipe from Good Food magazine, August 2006
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A star rating of 4.5 out of 5.2 ratings
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