Pancetta and rocket pizza

Pancetta and rocket pizza
  • Serves icon Serves 1-2
  • Time icon Takes 10 minutes to make, 15 minutes to cook

A thin, crispy crust topped with mozzarella, sun-dried tomatoes, pancetta and a good drizzle of caesar dressing. If you don’t have enough time to make your own pizza dough, you can use ready-made pizza bases instead.

Nutrition: per serving

Calories
497kcals
Fat
23.1g (8.1g saturated)
Protein
21.5g
Carbohydrates
49.2g (4.7g sugars)
Salt
2.1g
Calories
497kcals
Fat
23.1g (8.1g saturated)
Protein
21.5g
Carbohydrates
49.2g (4.7g sugars)
Salt
2.1g

For 2 servings

Ingredients

  • 4 thin slices Italian smoked pancetta
  • ½ quantity of pizza dough 
  • 80g pizza sauce
  • 65g mozzarella, cubed
  • 4 whole sun-dried tomatoes
  • 40g rocket leaves
  • 2 tbsp Caesar dressing
  • Pinch of dried oregano
  • 15g grated Grana Padano

Method

  1. Preheat a baking sheet or pizza stone in the oven to 220°C/fan200°C/gas 7 or as high as your oven will go. Lay the slices of pancetta on another baking sheet and cook in the oven for about 2 minutes until golden and crisp. Remove and leave to one side.
  2. Stretch and roll the dough into a rectangle or rustic circle (see opposite for how to stretch the dough). Remove the hot baking sheet/stone from the oven, place the rolled dough on top and quickly spread the tomato sauce over the base, leaving a 1cm gap around the edge. Add the mozzarella and place in the oven for 10-12 minutes.
  3. Once the base is crisp and golden and the mozzarella has melted, remove the pizza from the oven and top with the sun-dried tomatoes and rocket. Drizzle the Caesar dressing gently over the pizza and place the crisp pancetta on top.
  4. Finish with a pinch of oregano and the Grana Padano, and serve immediately.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Creamy pasta recipes

Baked pasta with peas, broad beans, fresh herbs and grana padano

Serve Italian chef Francesco Mazzei’s baked pasta – in little bowls – as a dinner...

Save recipe icon Save recipe icon Save recipe

Strawberry recipes

Strawberry and elderflower fool with lemon biscuits

You’d be a fool not to try these light, summery strawberry and elderflower desserts topped...

Save recipe icon Save recipe icon Save recipe

May seasonal recipes

New potato salad

We’ve swapped mayonnaise for Greek yogurt making this potato salad lighter and healthier. It’s the...

Save recipe icon Save recipe icon Save recipe

May seasonal recipes

Lettuce soup

Georgina Fuggle’s lettuce soup recipe is simple, fresh and great for a summer lunch. Make...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine