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.

4

10m

Note: + Cooling time

20m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

Sprinkle the pizzas with rocket and basil. Drizzle with vinegar and the remaining oil. Season. Cut into wedges to serve.

Dietary information

Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.