The unusual addition of pawpaw lends a deliciously fruity taste and lovely colour to this simple pizza.
TO DRINK: Lammershoek Roulette 2005’s nuances of violets, cherries and spice matches the pancetta and Brie
Pancetta, brie, pawpaw and rocket pizza
- 2 pizza bases
- 300ml tomato sauce (recipe opposite)
- 300g mozzarella, grated
- 120g pancetta, sliced
- 100g Brie, sliced
- 16 thin slices pawpaw
- 100g rocket
Preheat the oven to 180°C.
Cover the pizza bases with tomato sauce and sprinkle with mozzarella. Top with the pancetta and bake for 20 minutes.
Place the Brie on the pancetta and bake until the cheese has melted, about another 10 minutes.
Slice and just before serving top with the pawpaw and rocket. Serve immediately.