Nectarine, ricotta and pancetta pizza
You won’t believe how easy this impressive pizza is to make. Bursting with flavour from nectarine, ricotta and crispy pancetta, you’ll be going back for more.
Start by preheating the oven to 230 degrees celsius. Then grease and line two baking trays with baking paper. Next heat a large frying pan over high heat. Add the pancetta and cook for one to two minutes each side or until just crisp. Transfer to a plate lined with a paper towel and let the pancetta cool slightly before breaking into large pieces.
Next roll out one portion of the dough on a lightly floured work surface to a 25-centimetre disk. Place on one of the lined trays and repeat with the remaining dough and place on the remaining tray. Spread each pizza base evenly with ricotta then season with salt and pepper.
Top with the nectarine and pancetta and drizzle with a little oil. Pop in the oven and bake, swapping the trays halfway through cooking for 15 minutes or until the pizza bases are crisp and golden.
To serve sprinkle the pizzas with rocket and basil leaves, drizzle with vinegar and the remaining oil. Enjoy this sweet and salty combo for your next pizza night.
Note: + Cooling time
- 8 pancetta slices
- 2 x 250g pkts fresh pizza dough, at room temperature
- 200g smooth ricotta
- 2 yellow nectarines, stoned, cut into wedges
- 1/4 cup (60ml) extra virgin olive oil
- 120g baby rocket leaves
- 1/2 cup basil leaves
- 2 tbs balsamic vinegar
Preheat oven to 230°C. Line 2 large baking trays with baking paper. Heat a large frying pan over high heat. Add the pancetta and cook for 1 min each side or until just golden. Transfer to a plate lined with paper towel. Cool slightly. Break into large pieces.
Roll out 1 dough portion on a lightly floured work surface to a 25cm disc. Place on 1 lined tray. Repeat with the remaining dough and tray.
Spread each pizza base evenly with ricotta. Season. Top with nectarine and pancetta. Drizzle with a little oil. Bake, swapping the trays halfway through cooking, for 15 mins or until the bases are crisp and golden.
Sprinkle the pizzas with rocket and basil. Drizzle with vinegar and the remaining oil. Season. Cut into wedges to serve.