Tomato Olive and Pancetta Pizza
It’s surprisingly simple to make your own pizza and this recipe is a great one for doing with the kids. They’ll love getting messy, making and kneading the dough, and you can let them loose with bowls of baby plum tomatoes, mushroom slices, sweetcorn and ham then encourage them to create their own designs. A Rangemaster pizza pan is the perfect tool for this job but you can also use a floured baking tray.
For the base:
- 225g strong plain (bread) flour, plus extra to dust
- ½ tsp sea salt
- ½ tsp fast-action dried yeast
- 1 tbsp extra virgin olive oil
For the topping:
- 1-2 tablespoons olive oil
- 3 tomatoes, sliced
- 125g mozzarella cheese, drained and sliced
- 75g Pancetta, torn into pieces
- sliced black olives
- ½ teaspoon dried Italian seasoning
- freshly ground black pepper
- fresh basil to serve
- Sift the flour and salt into a bowl and stir in the dried yeast. Make a well in the centre and gradually work in 150ml warm water and a tablespoon of extra virgin olive oil to form a soft dough.
- Turn the pizza dough on to a lightly floured surface and knead well for 8 – 10 minutes until smooth and elastic.
- Put into an oiled bowl, turn the dough once to coat the surface with oil and cover the bowl with cling film. Leave to rise in a warm place for about 1 hour until doubled in size.
- Place dough onto a Rangemaster pizza pan or floured baking tray and shape to fit. Brush the top of the dough with the olive oil and allow to rise for 15 minutes.
- Add the tomatoes, cheese, Pancetta and olives to the top of the pizza and sprinkle with the Italian seasoning.
- Drizzle with any remaining olive oil and season with the pepper.
- Bake in a hot oven, 190ºC fan oven, 200ºC conventional oven (centre shelf) gas 6 (centre shelf) until the pizza is golden and risen.
To Serve: Scatter over the torn basil leaves.