Chicken and Pancetta Pizza



Easy to make, luxurious pizza sure to impress at your party




Ingredients


for the base

  • 1 kg white bread flour or Tipo ’00’ flour


  • 1 teaspoon fine sea salt


  • 2 x 7g dried yeast sachets


  • 1 tablespoon golden caster sugar


  • 4 tablespoons extra virgin olive oil


for the tomato base

  • 100ml passata


  • Handful of fresh basil, or 1 teaspoon dried


  • 1 garlic clove, crushed


for the topping

  • 1 cup Gruyere cheese – grated


  • 1 cup cooked chicken breast – thinly sliced


  • 90g pancetta – diced


  • 50g red onion – sliced


  • Fresh basil


Method

  • Make the pizza base: Check our our Homemade Pizza Dough recipe here


  • Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you shape the pizza base.


  • Roll out the dough: If you have left the dough to rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across. The dough needs to be thin as it will rise in the oven.


  • Top: Smooth the sauce over the bases with the back of a spoon. Scatter with your Gruyere cheese.


  • Add your slices of cooked chicken on top of the cheese.


  • Sprinkle the pancetta on top. (Either finely diced for a quick bake, or dice and sauté in advance for a crispier texture.) Follow with the sliced red onion.


  • Bake: It will only take around 90 seconds for your pizza to cook in the Earth Fires Milano pizza oven. Keep your eyes on the pizza, regularly turning the pizza so as to avoid any charred edges. Once you have a puffed crust remove your pizza from the oven with your pizza peel and slice to serve. Finish with a few fresh basil leaves.



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