Cherry tomato & pancetta pizza

Cherry tomato & pancetta pizza

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(1 ratings)

Prep: 25 mins Cook: 20 mins


Serves 4
Try this traditional family recipe, perfect for picnics and summer lunches

Nutrition and extra info

  • Freezable


  • kcal353
  • fat14g
  • saturates6g
  • carbs41g
  • sugars3g
  • fibre4g
  • protein17g
  • salt2.88g
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  • 280g packet white bread or pizza base mix
  • 1-2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 150g cherry tomatoes, halved
  • 125g ball mozzarella, drained
  • 75g cubed pancetta or bacon



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • bunch of basil (for scattering)



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  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.

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