Heirloom Vegetable and Pancetta Pizza
Beautifully colourful heirloom vegetables bring a dramatic look to any dish and they really shine when used as a pizza topping.
Casual Dining
Pork
Pizza
Italian
Ingredients per serve
Heirloom Vegetable and Pancetta Pizza
−
+
€2752722.5
Pizza Dough
Dry yeast
/g
14.0 g
0%
Sugar
/g
10.0 g
0%
Salt
/g
5.0 g
0%
Warm water
/l
1.5 l
0%
Plain flour
/kg
1.0 kg
0%
Olive oil
/ml
80.0 ml
0%
Roasting Vegetables
Baby beetroot
/g
250.0 g
0%
Heirloom baby carrots
/g
300.0 g
0%
Red Onion
/g
200.0 g
0%
Rainbow chard
/g
250.0 g
0%
KNORR Italiana Pronto Napoli GF 4.15 kg
/g
250.0 g
0%
Assembling Pizza
KNORR Intense Flavours Roast Umami 400 ml
/ml
25.0 ml
0%
Bocconcini, drained
/g
250.0 g
0%
Pancetta slices
/g
100.0 g
0%
Extra Virgin Olive Oil
/ml
50.0 ml
0%
/
Pizza Dough
-
Dry yeast 14.0 g
-
Sugar 10.0 g
-
Salt 5.0 g
-
Warm water 1.5 l
-
Plain flour 1.0 kg
-
Olive oil 80.0 ml
Roasting Vegetables
-
Baby beetroot 250.0 g
-
Heirloom baby carrots 300.0 g
-
Red Onion 200.0 g
-
Rainbow chard 250.0 g
Assembling Pizza
-
Bocconcini, drained 250.0 g
-
Pancetta slices 100.0 g
-
Extra Virgin Olive Oil 50.0 ml
Preparation
-
Pizza Dough
- Combine yeast, sugar, salt and water in a bowl. Whisk until dissolved then set aside for 10 minutes.
- Sift flour into a large bowl. Add yeast mixture and oil. Bring together to make a soft dough.
- Knead dough on a lightly floured surface for 15 minutes or until elastic and smooth. Place in a large lightly oiled bowl, cover with plastic and set aside in a warm place for 45 minutes to an hour or until dough has doubled in size.
- Punch down dough with fist. Knead lightly until smooth. Pizza dough is now ready to be topped. Halve dough and shape into two rectangles.
-
Roasting Vegetables
- Halve carrot, halve or quarter baby beetroot, cut red onion into wedges and roughly chop chard.
- Place carrots and beetroot on a baking tray, drizzle with olive oil and roast in a combi oven at 220 degree Celsius until just tender. Add onion wedges and chard to the tray and continue cooking for 15 minutes. Remove and set aside.
-
Assembling Pizza
- Spread pizzas with combined KNORR Intense Flavours Roast Umami and KNORR Pronto Napoli. Slice bocconcini and arrange on pizzas with roasted vegetables and pancetta.
- Bake pizzas in combi oven at 200 degree Celsius for 20 minutes or until cheese is melted and golden.
-
To Serve
- Drizzle pizzas with extra virgin olive oil and slice.
-
Tip
- For a vegetarian options, remove pancetta from this recipe. For alternatives to pancetta, use spicy chorizo, salami or prosciutto.
