Pancetta and rocket pizza

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.