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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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