Roasted Pepper, Pancetta, and Pesto Pizzas

Magnificent pizza, easy as anything to make and even easier to eat.

Yield:
6 - 6 inch pizzas
Category:
Pizza
Cuisine:
Italian

INGREDIENTS:

  • 2 large red or orange peppers
  • 2-3 tbsp olive oil
  • 1 tub 2" fresh mozzarella balls
  • 6 tbsp pesto , recipe can be found here
  • pancetta, prosciutto, guanciale, coppa or similar. 10g per pizza a batch of pizza dough - recipe can be found here

DIRECTIONS:

  1. Set the oven at 200C/ 400 F. Place a baking stone in the oven. Halve the peppers and place them in a small roasting pan. Trickle a little olive oil over the peppers then roast for 40 minutes or until they have softened, their skins have blackened in patches and there are caramelized juices in the roasting pan. Remove the peppers from the oven and leave to cool a little. Peel the skins.
  2. Discard the skins and place the peppers on a plate, trickling any roasting juices over them. Set aside.
  3. Make the basil pesto by putting the basil leaves and their stems, lightly torn, into a blender or a food processor. Add the pine nuts and process to a rough paste, pouring in the olive oil as you blend.
  4. Raise the oven temperature to 500F. Tear the peppers and cured meat(s) into pieces that will fit on to your dough, then place them on top. Tear the mozzarella into lumps and divide between the pizza. Trickle over a little oil. Slide the pizzas on to the hot

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