Serves 4
600 grams Italian bread dough
200 grams smoked pancetta cut into strips
200 grams smoked scamorza cheese
1 leek
6 tbsp tomato pulp
4 tbsp extra virgin olive oil
salt
pepper
Directions
Preheat oven to 250°C (475°F).
Lightly grease baking sheet with olive oil.Heat a frying pan, add smoked pancetta and sauté over high heat, stirring, until crispy all over. Drain well and set aside. Cut the cheese into thin slices. Clean the leek, remove the green part and slice remaining white part into thin rings.
Divide the dough into 4 and spread out with hands to obtain 4 thin disks about 18 cm in diameter. Place disks on baking sheet and top with tomato, cheese and pancetta. Season with salt, and cover with leek rings. Drizzle with olive oil and season with pepper. Bake in hot oven for about 20 minutes and serve.
Rating: ★★★★★
The toppings were delicious, although the crust could've been a bit thiner.
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