Ingredients per serve


What you need

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.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. 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.
  3. 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.
  4. 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.
  5. To Serve

    • Drizzle pizzas with extra virgin olive oil, then slice.
  6. Chef's Tip

    • For a vegetarian option, leave off the pancetta.
    • Try alternatives to pancetta, such as spicy chorizo, salami or prosciutto.