Pancetta And Arugula Pizza – a delicious recipe with yeast, olive oil, bread flour, salt, pizza sauce, pancetta. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Lightly grease 2 baking pans. Sprinkle yeast over 1 1/2 cups warm water and oil in a medium bowl. Let stand for 5 mins, until foamy.
2
Sift flour and salt into a large bowl. Add yeast mixture. Mix to a soft dough. Turn out onto a lightly floured board. Knead for 10 mins, until dough is smooth and elastic. Place in a lightly greased bowl. Cover with a tea towel. Let stand in a warm place until doubled in size (about 45 mins).
3
Preheat the oven to 425u00b0F. Punch down dough with fist to release gas. Knead for a few minutes. Divide dough in half. Press or roll out to form two 11-inch circles. Place on prepared pans. Spread each pizza with sauce and top evenly with the pancetta and mozzarella.
4
Bake for 10-15 mins, until golden. Top with arugula and drizzle with a little olive oil, if desired. Serve immediately.
833
kcal
Calories
26
g
Fat
110
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pkg (1/4 oz each) quick rise yeast, 1/4 cup olive oil, 5 cups bread flour, 1 tbsp salt, and more.
Yes, Pancetta And Arugula Pizza falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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