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Pizza with kalettes and pancetta
Pizza with kalettes and pancetta
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Delicious homemade pizza by Curtis Stone with kalettes, pancetta, and zesty lemon.
Ingredients:
  • 185ml water
  • 2 tsp (1 sachet/7g) dried yeast
  • 2.50 gm caster sugar
  • 80ml olive oil
  • 300g plain flour
  • 1/2 small red onion, thinly sliced
  • 1 long red chilli, thinly sliced
  • 200g pkt Australian Kalettes, stems trimmed
  • 2 garlic cloves, very finely chopped
  • 100g bocconcini, torn
  • 50g sliced pancetta, torn
  • 1 lemon
  • 20g parmesan
  • Sliced chilli, extra, to serve (optional)
Instructions:
  • In a large bowl, combine water, yeast, and sugar and whisk until well mixed. Allow the mixture to sit for 5 minutes or until it becomes foamy. Add 1 tablespoon of oil and stir, then incorporate 1 cup (150g) of flour and 1 teaspoon of salt. Slowly add the remaining 1 cup of flour while stirring. Transfer the dough to a floured surface and knead for 8 minutes, or until it becomes smooth and elastic yet slightly tacky. Shape the dough into a ball and place it on a floured tray. Sprinkle with additional flour and loosely cover with plastic wrap. Let the dough rise at room temperature for 30 minutes or until it doubles in size.
  • Preheat your oven to 250°C (230°C fan-forced) and place a rack at the bottom. Heat 1 tablespoon of oil in a frying pan over medium heat. Sauté the onion and chili for 4 minutes until the onion softens. Then add the kalettes and cook for an additional 3 minutes until they are wilted. Season with salt and pepper to taste.
  • Sprinkle the bottom of a large (about 30cm x 40cm) baking tray with a light coating of flour, then use a rolling pin to roll the dough to fit the tray.
  • Combine minced garlic with the remaining 2 tablespoons of olive oil in a small bowl. Spread this mixture over the dough. Add the kalette mixture and bocconcini on top. Lay the pancetta slices over the pizza. Bake for 10 minutes or until the crust and pancetta are golden and crispy. Finish by grating lemon zest and parmesan cheese over the pizza, and sprinkle with extra chili flakes, if desired.

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