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Cherry tomato & pancetta pizza

Cherry tomato & pancetta pizza

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition:
NutrientUnit
kcal353
fat14g
saturates6g
carbs41g
sugars3g
fibre4g
protein17g
salt2.88g
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Ingredients

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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Overall rating

Rating: 5 out of 5.2 ratings
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