Heirloom Vegetable and Pancetta Pizza

Name: Heirloom Vegetable and Pancetta Pizza
Yield: 10
Ingredients: 14.0g Dry yeast; 10.0g Sugar; 5.0g Salt; 1.5l Water, warm; 1.0kg Plain flour; 80.0ml Olive oil; 300.0g Heirloom baby carrots, halved; 250.0g Baby beetroot, halved or quartered; 200.0g Red onions, cut into wedges; 250.0g Rainbow chard, roughly chopped; 80.0ml Olive oil, extra; 250.0g KNORR Italiana Pronto Napoli Gluten Free 4.15kg; 250.0g Bocconcini, drained and sliced; 50.0ml Extra virgin olive oil; 100.0g Pancetta slices; 0.0n/a Extra virgin olive oil, to serve

Heirloom Vegetable and Pancetta Pizza – Recipe

Vibrant and beautifully coloured heirloom vegetables are sure to bring a dramatic look to any dish, plus their sweet and earthy flavours really shine when used as a pizza topping.

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What you need

Dry yeast 14.0 g
Sugar 10.0 g
Salt 5.0 g
Water, warm 1.5 l
Plain flour 1.0 kg
Olive oil 80.0 ml
Heirloom baby carrots, halved 300.0 g
Baby beetroot, halved or quartered 250.0 g
Red onions, cut into wedges 200.0 g
Rainbow chard, roughly chopped 250.0 g
Olive oil, extra 80.0 ml
KNORR Italiana Pronto Napoli Gluten Free 4.15kg 250.0 g
KNORR Italiana Pronto Napoli Gluten Free 4.15kg
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Bocconcini, drained and sliced 250.0 g
Extra virgin olive oil 50.0 ml
Pancetta slices 100.0 g
Extra virgin olive oil, to serve

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Vibrant and beautifully coloured heirloom vegetables are sure to bring a dramatic look to any dish, plus their sweet and earthy flavours really shine when used as a pizza topping.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Dough
- Combine yeast, sugar, salt and water in a bowl, whisking to dissolve. Set aside for 10 minutes
- Sift plain flour into a large bowl. Add yeast mixture and olive oil. Combine to make a soft dough.
- On a lightly floured surface, knead the dough for 15 minutes, or until elastic and smooth.
- Place the dough in a large, lightly oiled bowl. Cover with cling film and set aside in a warm place for 45–60 minutes, or until the dough has doubled in size.
- Punch down the dough with a fist. Then, knead lightly until smooth. Halve the dough and shape into 2 large rectangles.
Roast Vegetables
- Place carrots and beetroot in a baking tray, drizzle with extra olive oil, and roast in a combi oven at 220°C until just tender.
- Add onions and chard to the tray, and continue cooking for another 15 minutes. Remove from heat and set aside.
Pizza
- Spread KNORR Italiana Pronto Napoli on each pizza rectangle.
- Arrange bocconcini, pancetta and roast vegetables on pizzas.
- Bake the pizzas in a combi oven at 180°C for 15 minutes, or until the cheese is melted and golden.
To Serve
- Drizzle pizzas with extra virgin olive oil, then slice.
Chef's Tip
- For a vegetarian option, leave off the pancetta.
- Try alternatives to pancetta, such as spicy chorizo, salami or prosciutto.