I love making my own pizza dough – it’s really therapeutic and the results are miles ahead of those pre-made pizza bases you can buy. I’ve written a whole post on how to make it over on Peach Trees, so head there for the recipe! This is one of my all-time favourite topping combinations – it’s fresh, packed with flavour, and totally delicious. For four pizzas, you need:
- one quantity of pizza dough
- a carton of tomato passata
- two cloves of garlic, peeled, crushed, and finely chopped (or you can use a squeeze of garlic puree)
- three tbsp tomato puree
- a punnet of cherry tomatoes, halved
- fresh basil, torn
- two red onions, sliced
- two large balls of mozzarella, sliced
- one packet of pancetta rashers (not the cubed stuff)
- Preheat the oven to 220°c and place two trays or pizza stones into the oven. You will have to cook the pizzas in two batches. Or if you’re only making two, freeze the dough for another day.
- Once you’ve made your pizza dough and rolled/stretched it out, make the tomato base by mixing together the passata, garlic, tomato puree, and around a tablespoon of oregano.
- Spread the tomato sauce over each of the pizza bases. Sprinkle the onion slices, tomatoes, and mozzarella over the bases and add three rashers of pancetta to each pizza.
- Bake on the hot stones/trays for 8-14 mins or until the pizza is cooked and crisp, and the base is hard to tap. Take out of the oven and sprinkle over the torn basil leaves. I added a few of the leftover tomatoes to my pizza before scoffing it too. Serve!