Pizza with arugula and pancetta

Name: Pizza with arugula and pancetta - Timea D.
Ingredients: For the dough: 20 grams fresh yeast; 500 grams flour; 250 ml warm water; 1 teaspoon salt; 1 tablespoon sugar; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil. For the topping: 1 can of passata; salt and pepper; 4 fresh basil leaves; 2 cloves of garlic; 300 grams mozzarella; 8 strips of pancetta; 40 grams arugula.

Pasta/Pizza - Pizza with arugula and pancetta by Timea D. - Recipia

I don't make pizza very often during the week, but sometimes I have a handful of arugula and maybe some Pancetta left over from other recipes. Usually, when I have a little time in the evening, I quickly prepare the dough, let it rise, and by the time I finish other tasks, it has doubled in size. I like that the whole recipe flows at a natural pace, without complicated steps. Quick Info Total time: approximately 1 hour and 45 minutes Preparation time: 25 minutes Rising time: 1 hour Baking time: 10 minutes for each pizza Servings: 3 medium pizzas Difficulty: easy to medium Recipe type: dinner, homemade pizza Ingredients For the dough: 20 g fresh yeast 500 g flour 250 ml lukewarm water 1 teaspoon salt 1 tablespoon sugar 1 tablespoon olive oil 1 teaspoon dried oregano 1 teaspoon dried basil For the topping: 1 can passata salt and pepper, to taste 4 fresh basil leaves 2 cloves of garlic 300 g mozzarella 8 slices of Pancetta 40 g arugula Preparation method 1. Start with the yeast. Crumble it into a plate and sprinkle the salt on top. Mix well with a fork until the yeast dissolves and becomes liquid. 2. Put the flour in a large bowl. Make a small well in the center and pour in the liquefied yeast, lukewarm water, sugar, olive oil, oregano, and dried basil. Mix until you get a homogeneous dough. It’s sticky at first, but it becomes manageable after kneading. 3. Transfer the dough to a floured surface. Knead it for about 10 minutes until it is smooth and elastic. It doesn't have to be perfect, but it shouldn't stick to your hands anymore. 4. Put the dough back in the bowl. Cover it with a damp towel and let it rise in a warm place for about an hour, until it doubles in volume. 5. While the dough is rising, prepare the sauce. Put the passata in a blender along with the peeled garlic, salt, pepper, and basil leaves. Blend briefly just to break up the garlic and incorporate the basil. The sauce should remain fluid. 6. When the dough has risen, gently press it with your hand to release the air. Rub your palms with a little olive oil, divide the dough into three equal pieces, and shape each into the desired form. Don't insist on a round shape; the important thing is to make it thin. 7. Roll out the dough on parchment paper or directly on the floured baking tray. Spread the sauce evenly, almost to the edges. Add the mozzarella torn into strips or slices. 8. Transfer the pizza to the heated tray. Bake on the top rack of the oven at 200°C for about 10 minutes, until the cheese is melted and slightly browned. 9. Remove the pizza from the oven and, while it’s hot, add the arugula leaves and strips of Pancetta. Repeat the same process with the other two pizzas. Why I make this recipe often I like that it’s easy to adapt and goes quickly if you know the order of the steps. The dough is easy to work with, and the sauce doesn’t need to be cooked. The topping ingredients are simple, but the result is fresh. This pizza stays thin, doesn’t become heavy, and, with arugula and Pancetta, has a balanced flavor. Tips and variations Tips Let the dough rise well; otherwise, it will turn out hard. The garlic in the sauce can be left chunkier or blended finely, according to preference. Do not put arugula and Pancetta in the oven; add them only at the end, or they will lose their texture. If you don’t have a damp towel, use plastic wrap over the bowl for rising. Substitutions If you don’t have fresh yeast, you can try dry yeast, about 7 g, although the texture will differ slightly. Pancetta can be replaced with raw-dry bacon, finely sliced. Mozzarella can be swapped for another cheese that melts well. Variations You can add red onion or mushrooms if you want something more substantial. Use passata with cherry tomatoes for a more textured sauce. Instead of arugula, baby spinach works quite well, also added at the end. Serving ideas Cut into thin strips for platters at the table with more people. It can be taken as takeout the next day, although the crust won't be as crispy. It pairs well with simple salads, without too many ingredients. Frequently asked questions 1. Can I use whole wheat flour for the dough? You can use half whole wheat flour, but it will rise more slowly and the texture will be denser. 2. Is it necessary to use a blender for the sauce? It’s not mandatory; you can mash with a fork or crush the garlic separately and mix everything, but the texture won't be as smooth. 3. Can pizza be baked on a baking stone? Yes, but heat the stone well beforehand and reduce the baking time by 2-3 minutes. 4. Can I use shredded mozzarella? You can use it, but it has a different texture and taste compared to classic pizza mozzarella. 5. If I don’t have a damp towel for rising, what should I put over the bowl? A plastic wrap or a suitable lid. It’s important not to let the dough dry out. Nutritional values Approximately, one pizza from this recipe (one-third of the quantities) has about 600-700 kcal, depending on how much cheese and Pancetta you use. Protein: around 25-30 g, carbohydrates about 80 g, fats 20-25 g. These are estimates and can vary based on ingredients. Storage and reheating Pizza is best immediately after baking. If leftovers remain, they can be stored in the fridge in a well-sealed container for a maximum of one day. Reheating in the oven is okay, but the crust won’t have the same crispy texture as before. In the microwave, it gets quite soft; I do not recommend it.

Pizza with arugula and pancetta

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