- 100g pancetta
- 500g flour
- 350ml lukewarm water
- 5ml (1 tsp) sugar
- 10g dried yeast
- a clove of garlic, peeled
- a sprig of fresh thyme, leaves picked
- a pinch of salt
- extra virgin olive oil, to taste
- 2 handfuls of wild mushrooms, wiped and thinly sliced
- 250g Taleggio cheese, thinly sliced
- freshly ground black pepper, to taste
- a few handfuls of rocket, washed and dried
- juice of 1 lemon
For the dough, chop the pancetta in a food processor. Add the flour and pulse until everything is evenly mixed together. Add the water, sugar and yeast (in that order) and leave for 10 – 15 minutes until the yeast starts to foam.
Pulse again to mix, then cover the hole on top of the food processor with plastic wrap and leave the dough to prove until doubled in size, about 20 – 30 minutes.
Preheat the oven to 220°C.
Bash the garlic, thyme and salt in a pestle and mortar or Flavour Shaker™. Add a few tablespoons of olive oil and gently mix.
Pulse the proved dough gently to break it up a little. Scoop out onto a clean floured work surface. Knead gently for a few seconds, then cut into 6 small lumps, or one big one, and roll out into circles.
Brush the pizzettas with the flavoured oil, scatter with the mushrooms and lay the cheese slices on top. Drizzle with a little more oil, sprinkle with a twist of pepper and bake in the oven until puffed up and cooked through, about 15 – 20 minutes.
Toss the rocket in a little olive oil and lemon juice, and scatter on top before serving.
To drink: Neil Ellis Stellenbosch Cabernet Sauvignon- Merlot 2005 has hints of cedar wood and blackberries, just right for pizza.