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Serves: 8

Pizza with pancetta, courgette and smoked cheese

Prep Time
30 min.
Cooking Time
20 min.
Method
Indirect
Prep Time
30 min.
Cooking Time
20 min.
Method
Indirect

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

Instructions

    Pizza pancetta, zucchine e scamorza affumicata

    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.

Ingredients
Instructions

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