Pizza with pancetta, courgette and smoked cheese

  • People

    Serves : 8

  • Prep Time

    30 min.

  • Cooking Time

    20 min.

  • Method



the Ingredients

Pizza Pancetta Zucchine E Scamorza Affumicata 346X318
  • For the dough:
  • 1 litre water
  • 55g salt
  • 1.7kg plain flour
  • 2g fresh yeast
  • For the topping:
  • 500g courgette
  • 500g scamorza affumicata (or other melting smoked cheese)
  • 400g pancetta tesa stagionata in very thing sleces (cured bacon, not smoked)
  • 20 zucchini flowers
  • To taste:
  • Extra virgin olive oil
  • Freshly ground black pepper


In the kitchen:

  • Knead all the dough ingredients in a food processor. Put the mixture in a glass container, cover with plastic wrap and leave to rise in a warm place for about an hour. 
  • After the dough has at least doubled in volume, move it to the work surface and form into balls weighing about 120g. 
  • Arrange the balls on a baking tray on greaseproof paper and let them rise again in a warm place for 1-4 hours. 
  • Wash the courgettes and cut them into thin slices, without peeling them. 
  • Cut the scamorza into slices.
  • Shred the pancetta with your fingers or julienne using a sharp knife.
At the barbecue:
  • Prepare the barbecue for indirect heat, approx. 220°C. If using a charcoal barbecue, you need half a chimney starter of lit briquettes. 
  • Flatten a ball of dough on the work surface to form an oval with a regular shape. Bake it shortly on direct heat – just until it gets slightly crispy. Then remove it from the barbecue.
  • Now set up the barbecue for indirect heat. Place the pizza stone on the cooking grate and let it preheat for about 15 minutes. 
  • Season the slightly baked dough with olive oil. Spread the courgette around the oval. Add a few slices of scamorza and some strips of pancetta.
  • Place the oval pizza on the hot stone. Close the lid and grill for 16 to 20 minutes, until the edges are crispy. 
  • Season with some more drops of olive oil and black pepper and decorate with zucchini flowers.

Additional preparation time: 4-5 hours for rising the dough.

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