Cherry tomato & pancetta pizza
Try this traditional family recipe, perfect for picnics and summer lunches
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 mins
Cook 20 mins
- 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.
- 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.
- 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.
353 kcalories, protein 17g, carbohydrate 41g, fat 14 g, saturated fat 6g, fibre 4g, sugar 3g, salt 2.88 g
Recipe from Good Food magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/2480/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 mins
Cook 20 mins
Homemade favourite
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)
353 kcalories, protein 17g, carbohydrate 41g, fat 14 g, saturated fat 6g, fibre 4g, sugar 3g, salt 2.88 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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21 May 2008
MeLikeCooking rated and commented on this recipe
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