Cherry tomato & pancetta pizza

Cherry tomato & pancetta pizza

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Cooking time

Prep: 25 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

Try this traditional family recipe, perfect for picnics and summer lunches

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
353
protein
17g
carbs
41g
fat
14g
saturates
6g
fibre
4g
sugar
3g
salt
2.88g

Ingredients

  • 280g packet white bread or pizza bases 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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Method

  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.
  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.
  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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Comments

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frubelord's picture
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IT'S PIZZZZZZZZZA!!!!!

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